Thanks to the chilly Melbourne weather, we have been enjoying hot porridge (oatmeal) in the mornings for breakfast. Unfortunately, more often than not, we have leftovers, and until tonight, my chickens have been enjoying eating organic rolled oats, cooked in organic milk. Initially it didn’t bother me too much, but day after day, it felt far too wasteful.
So tonight, I decided to try making muffins using the leftovers, and it worked beautifully! I’ll pop the recipe below.
I have been trialling a few different chocolate chip cookie recipes. Some are a more crumbly, some are too sweet, and some are, well, rocks.
I have so much easter egg chocolate still in my cupboards, and I have been trying to find chocolate recipes to use it up. I think, finally, I have done it. These are slightly crispy on the outside, slightly chewy inside. Sweet, but not sickly sweet. They aren’t healthy in any way, they have white caster sugar and brown sugar. Don’t replace it with one or the other, as this combination is what gives them their chewiness.
Many years ago I made cookies using chickpeas. The kids liked them, but I stopped making them and promptly forgot all about the recipe until recently when a friend told me about a delicious cookie recipe she found with chickpeas and peanut butter. I looked up the recipe and thought I’d share it, as they really are melt in your mouth delicious – even better than the ones I used to make from memory (although now I want to find the recipe to compare it!). Because our school has a nut free policy, I subbed tahini into the recipe instead. You can find the original recipe here. My daughter loved these, as do I. My son, who thoroughly dislikes peanut butter thought these were still too nutty, even using the tahini. Tahini, which is made with sesame seeds is high in calcium, which great if you or your child can’t tolerate dairy. Chickpeas are a rich source of protein, so, combining these two ingredients, we pretty much have a healthy cookie! Right? Right. *dusts crumbs from mouth* Continue reading