I've been being all January and taking a long, hard look at our eating habits. It's so easy with kids to slip into a routine where every meal is based around wheat and cow's milk, the two things we are supposed to try and have less of. Not to mention the horrible hidden sugar in everything from bread to baked beans. So it's been a month of learning new, quick recipes and making things from scratch, and actually it's been really fun. I got this fab Gwyneth Paltrow cook book, which is full of super fast, mega tasty family friendly meals and snacks. I must have made about 15 of the recipes so far and have yet to be disappointed. I know, I know, everyone loves to roll their eyes at Gwyneth - and she invites it, to a degree, with the inclusion of phrases such as "Like a prize, a perfectly ripe avocado emerged from Gwyneth's carry-on" errrm - but I bloody love her, especially for this book. Seriously. Try it.
I've been loving the soups, the endless avocado and quinoa feasts, but sometimes you need a cookie. Especially if you are a hyperactive smalley. Or a little boy with a lunchbox. So today Indy and I baked up a batch of invented biscuits, and they were so completely delicious that I had to share…
110g gluten-free plain or self raising flour (we use Dove's Farm)
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
75ml coconut oil
3 tbsp raw honey
75ml maple syrup
2 tsp vanilla
1 large egg
grated zest of half an orange
50g grated carrots
1 mashed banana
Mix together the flour, baking powder, cinnamon and salt in a small bowl, and set aside. In a big bowl, mix the coconut oil, honey, maple syrup and vanilla. Try not to let your toddler eat it all at this stage - this is the most challenging bit of this recipe. Add the egg, the orange zest & mashed banana and give it a good mix.
Next add the dry ingredients to the wet and mix until well incorporated. Then mix in the oats, raisins and grated carrot. Indy was pretty into pinching these out of the bowl too… Once all is mixed, add dollops (approx 1 tbsp) to a cookie sheet - ours is nonstick (but a bit haggard) and we didn't bother greasing it, which worked out fine. Bake at 170C for 12 minutes, then place on a rack to cool.
Having made this kind of "healthy" biscuit before, with varying degrees of success, I wasn't expecting them to be so incredibly tasty. They were soft and sweet and tasted like the best home made oatmeal raisin cookies I've had. And they were quick to make, and a fun activity with a crazy toddler. Hopefully Gwyneth would approve, too…