517. Banana chocolate oatmeal cookies
454. Banana & raspberry muffins
Ingredients
2 and 3/4 cups (385g) wholemeal plain flour
1 cup rolled oats (95g)
150g coconut oil (You could also use cold-pressed extra virgin olive oil if you prefer)
100g pitted dates
2 teaspoons (7g) baking powder
3 medium bananas
180g apple purée
2/3 cup (40g) desiccated coconut
430ml milk
1 teaspoon of vanilla bean paste or natural vanilla extract
1/2 cup of frozen or fresh raspberries
Method
1. Preheat fan-forced oven to 180C. I use silicone muffin trays as I find they cook best and eliminate the need to line the muffin trays with paper cases, however if you don’t have silicone pans line trays with paper cases.
3. Using a food processor, combine the dates, oil and coconut for around 2 minutes (if you don’t have a food processor, finely chop the dates and combine with oil and coconut).
4. Peel and break the bananas into rough pieces and place in the food processor with the date mixture. Combine for another minute (if you don’t have a food processor, you can mash banana with a fork and add to date mixture).
5. Add milk, vanilla and apple purée to the food processor and whiz for another 2 minutes.
6. In a large bowl, combine oats, flour and baking powder.
7. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir well to combine.
8. Add raspberries and gently mix through.
9. Spoon the muffin mixture into the trays and fill to 3/4 full.
10. Bake in oven for 17-20 minutes. Place a skewer in the centre of one muffin to check if cooked. It will come out clean with no mixture sticking to it. The muffins should be golden brown on top.
This mixture will make 24 muffins.
Handy tips
* I make up a big batch and then wrap them individually in glad wrap and freeze them. They’re great if you’re heading out to lunch with your little one as they travel well and are relatively mess-free.
* If you are buying pre-made apple purée make sure you check for any added sugar. I find the general tubs of purée have added sugar. The baby-food specific jars are just pure apple with no additives and I have also discovered that the organic homebrand tubs are also sugar-free. To make homemade apple purée just stew up apples in a small amount of water and whiz them up in a food processor.
440. Banana-oat cookies
409. Chocolate chip cookies
- ¾ c. + 1 T. COLD chickpea flour (mine is kept in the freezer)
- healthy ¼ t. sea salt
- ½ t. baking soda
- 2 T. natural granulated sugar
- ⅛ t. powdered stevia extract
- 3 T. coconut oil, melted before measuring
- 3 T. maple syrup
- ½ t. vanilla
- ¼ c. chopped dark chocolate or chocolate chips
- 1-2 t. water, as needed
- Preheat the oven to 350 degrees.
- Mix the dry ingredients together (flour, salt, baking soda, sugar, stevia).
- Stir in the oil, maple syrup, vanilla, and chocolate until well combined.
- Add in just enough to moisten all of the dry ingredients (the dough should be very thick).
- Roll the dough into eight balls and place them onto a parchment paper-lined baking sheet.
- Press down on the top of each ball of dough to flatten a bit.
- Bake 13-14 minutes until lightly golden.
- After removing the baking sheet from the oven, press down on the top of each cookie lightly with a fork to flatten them a bit. This is compacts the cookie, giving it a chewy center and crisp edges.
- Cool cookies and enjoy!
400. Blackberry & cardamom crumb bars
Blackberry and Cardamom Crumb Bars
Makes 9 squares (gluten and refined sugar free)
1 1/2 cups rolled oats
1 cup + 1 Tbsp oat flour
5 cardamom pods, seeds taken out
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
3/4 cup cold-pressed coconut oil
1/2 cup honey
2 cups blackberries (fresh or frozen)
1. Preheat the oven to 175 degrees. Mix all dry ingredients in a large bowl, leaving 1 tablespoon of oat flour aside.
2. Add coconut oil and honey. Stir until combined.
3. Line a 9-inch square pan with parchment paper. Divide the dough into 3 equal parts. Transfer two into the bottom of the baking pan and press to create an even base.
4. Sprinkle 1 tablespoon of oat flour onto the base. This will prevent it from soaking the blackberry juice.
5. Cover the base with 2 cups of blackberries.
6. Use the remaining dough to create crumbs on top.
7. Transfer to the oven and bake for 30 minutes. Slice when completely cool.
391. Quinoakaka
Quinoakaka med banan & blåbär
12 bitar
3 dl kokt, kall Quinoa
½ dl soja/mandelmjölk
2 no-egg (vegetabilisk ägg-ersättning)
1 stor mogen banan
½ dl råsocker/kokossocker
3/4 dl rårismjöl/bovetemjöl
1 tsk vaniljpulver
3/4 tsk bakpulver
1 nypa kanel
ca 2 dl färska Blåbär
lite maizena
Sätt ugnen på 175-180 grader.
Mixa Quinoa med soja/mandelmjölken i en mixer tills det är helt lent (funkar nog med mixerstav också). Tillsätt no-egg och banan, fortsätt mixa tills allt är blandat och har en jämn konsistens. Häll över Quinoablandningen till en skål. Tillsätt sötning, rismjöl, vanilj, bakpulver och kanel. Vänd ihop tills allt är väl blandat. Rör ihop blåbären med lite maizena.
Häll ner hälften av smeten i en smord form, strössla över hälften av blåbären. Ringla över resterande smet och toppa med blåbären som är kvar. Grädda ca 40-45 min.
385. Blueberry yogurt bark
369. Oatmeal cookies
344. Chickpeachip cookies
2 dl kikärtor (sköljda och väl avrunna)
1 dl jordnötssmör
1/3 tsk vaniljpulver
1 tsk bakpulver
2-3 msk honung (för vegansk alternativ använd agave)
en nypa salt om nötsmöret du använder är osaltat
50g choklad, antingen hackad eller “chips” (svensk översättning: “duttar”)
337. Blueberry muffin lärabars
313. Tropiska rawfoodbollar
312. Raw cashewbollar
270. Anzac biscuits
115g / 4oz oats
Preheat oven to 150°c / 300°f / gas mark 2 and line two baking trays.
Combine the oats, flour, sugar and coconut – put to one side.
In a medium pan, gentle melt the butter with the golden syrup.
Add boiling water to the bicarbonate of soda – pour this into the butter mixture, it’ll froth up quite a bit.
Then add the butter to the dry ingredients and combine fully.
Make balls of the mixture, roughly the size of a walnut and place on the baking trays – about an inch or so apart, the biscuits will spread. Bake for 20 minutes, until golden and let them cool on the baking tray.
225. Müslikakor
185. Strawberry almond pie
Butter for greasing
5 large egg yolks
1 cup confectionary sugar - 2,4 dl
1 1/2 cups almond flour or ground almonds (with or without skin) - 3,6 dl
2 tbsp almond paste
1/4 cup milk or heavy cream - 0,6 dl
1lb small strawberries - 450 g
Directions:
Preheat oven at 375F. 190c
Make the sabayon : whisk the egg yolks with sugar over a double boiler until it triples its volume, looks very pale yellow and slightly warm. Remove from the double boiler and add the ground almonds and almond paste mixing well to make sure the almond paste dissolves into the batter.
Serve it warm or room temperature, it tastes great on the next day too.
157. Strawberry cookies
Adapted from Butter Baking
Yield: 18 cookies
Ingredients:
1 1/2 sticks unsalted butter, browned and cooled to room temperature
1/2 cup brown sugar, packed
1/4 cup + 2 tbsp white sugar
1/2 tsp vanilla
1 egg
1 1/4 cup all purpose flour
1/4 tsp baking soda
1/2 tsp salt
9 oz strawberries
Directions:
Preheat oven to 350F, and line two baking sheets with parchment paper.
Haul and slice strawberries, blot dry with paper towels, and set aside.
In mixing bowl cream browned butter and sugars. Scrape down sides and then add egg and vanilla until well incorporated. In a separate bowl, combine all dry ingredients (flour, baking soda, salt) and whisk well to combine. Using a wooden or sturdy spoon, gently stir dry ingredients into the wet ingredients. Again, blot dry your strawberries to eliminate as much excess juice as possible, and then fold them into the batter.
Bake about 13 minutes, until cookies are golden and the center of the cookie does not appear to be wet.
144. Hasselnötskakor
100g hasselnötter
1 dl socker
1/2 ägg
50 g smör
UGN: 175°
Gör så här:
1. Mal nötterna i en mixer.
2. Blanda med socker, ägg och smält smör.
3. Rulla till små bollar & lägg på en plåt med bakplåtspapper
4. Tryck ner en hel eller halv nöt i varje kaka.
5. Grädda i 15 minuter
127. Banana nut bark
1 1/2 cups coarsely chopped pecans
2 cups white chocolate chips
2 cups butterscotch chips
1/2 cup cinnamon chips
Line a baking sheet with parchment paper.
# Pulse the banana chips several times in a food processor to coarsely chop. Set aside.
# Toast the pecans in a dry nonstick skillet over medium heat, tossing or stirring frequently, just until fragrant. Watch out--they'll go from perfect to burnt pretty quickly. Set aside.
# Stir all but 1/3 cup of the crushed banana chips into the white chocolate. Spread the mixture in a even layer on the prepared parchment-lined baking sheet.
# Melt the butterscotch chips following the same process used for the white chocolate, and stir in all but 1/4 cup of the toasted pecans. Spread the butterscotch mixture evenly on top of the white chocolate mixture.
# Melt the cinnamon chips and drizzle over the top of the butterscotch mixture. Drag a knife through the layers for a marbled effect.
# Sprinkle the remaining banana chips and pecans evenly over the top. Allow to set completely at cool room temperature before breaking into pieces to serve. Store in an airtight container at room temperature for up to two weeks.
118. Chocolate chip cookies
100 g Svenskt Smör från Arla
1 dl strösocker
1/2 dl farinsocker
1 ägg
2 dl vetemjöl
1/2 tsk bikarbonat
1/2 tsk salt
2/3 tsk vaniljpulver
100 g mörk blockchoklad + 1 hand torkade blåbär
Gör så här
→ Sätt ugnen på 200˚C.
→ Smält smöret långsamt i en kastrull, ta det från plattan så fort det har smält och låt det svalna. Om smöret är för varmt så smälter chokladbitarna ut i smeten.
→ Hacka chokladen grovt.
Blanda socker och farinsocker i en skål. När smöret smält, häll ner det i sockret och tillsätt ägget.
→ I en annan skål, blanda bikarbonat, salt, vaniljpulver och mjölet. Häll sedan ner det i smör-smeten. Rör ner choklad och en handfull torkade blåbär.
→ Klicka ut degen på en plåt med bakplåtspapper. Lägg dem inte för tätt eftersom de flyter ut i ugnen.
Baka kakorna mitt i ugnen i ca 10 minuter. Låt kakorna kallna på plåten.
117. Key lime pie
300 g krossade digestivekex
1. Botten:
2. Fyllning: