I didn’t think I was going to get any photos for you before these treats disappeared! I had been asked to make something gluten free for a supper I was going to. After I left with my plate of slice, everyone at home must have had sample, too. The next day I made up another plate for a morning tea I was off to, and my family all grabbed some for their lunch boxes. You certainly have to be quick around here!Read More
After a 2 week break the little people are back at school. We had plenty of fun with trips to the zoo, park and pool, a time to catch up and play with friends. Spring is my favourite time of year and I am just loving getting out for bike rides and taking the dog for a run at the park now that the air has lost its chill.
The routine of lunchboxes can become just that…routine and, dare I say, boring. I am always looking for something new to pack into the boxes. I often bake double batches of muffins to freeze for an easy morning tea. A while ago I came across a recipe for Scottish Oatcakes in an old Australian Women’s Weekly cookbook of Biscuits and Slices. I gave it a go and they were received pretty well as an afternoon snack. But as I do more often than not, I started thinking about how I could change the recipe into something new; a muesli bar.Read More
A couple of weeks ago I got to spend a Saturday afternoon with my 10 year old son and a group of his friends baking. They were creaming, sifting and folding to raise funds for a sponsor child and his family. A letter was written and photos taken to send to him so he would know just how much he was cared for and how much fun the kids had had.
I had been tasked with choosing recipes and gathering ingredients for this group of enthusiastic bakers aged 5 to 15. I have to say I was a little uncertain about what to expect, how would they all go with measuring, weighing and following recipes and what would the results be. I needn’t have worried though. I was so impressed by them all. We had cupcakes by the dozens and slices galore, including LOTS of hedgehog.
Hedgehog is such a simple recipe and it’s been years since I have made or eaten it. The recipe used by the kids came straight off the box of cocoa and was a simple melt and mix method with no baking required. I have since been mulling over a few ways I could vary the hedgehog, because…well just because that’s what I like to do. And since it’s Christmas time that’s the direction I decided to take it.
It’s getting busy around here with the countdown to the launch of The low FODMAP cookbook at the end of the month. The venue is booked and invitations have been printed. The tastings menu is set and I am gratefully gathering a troupe of helpers for the day.
A while back I had lunch at a funky little cafe where I noticed many of their dishes were served on timber boards. For example, fish and chips were brought to the table wrapped in newspaper on a board with lemon wedges to the side. Even a pot of tea arrived in the same fashion. It was something a bit different that caught my eye, and I made mental note to keep this in mind for serving tastings at the book launch. So, after a trip to the hardware warehouse over the weekend, G and I spent a few hours cutting and sanding our collection of timber boards in preparation for the launch. We are finishing them off with a couple of coats of linseed oil so they can be wiped clean, and each one will have a post of timber dowel that can hold a card to announce the dish being tasted.
To keep the little people happy while we were busy, I whipped up a batch of these hard-to-stop-at-just-1 Peanut Butter and Choc-chip Cookies. They truly do whip up with little time or effort. The recipe calls for a table spread rather than butter, which makes the dough easy to beat together by hand, as well as keeping things dairy-free and lower in cholesterol. The dry ingredients include a few different wheat-free flours that are the ones I always have in the pantry. If you are so inclined, a handful of oats or quinoa flakes would also mix into the dough with ease.
Being Australian, I often face the dilemma of whether to call something a biscuit or the more American title of cookie. I guess I’ve settled on naming crisp and crunchy varieties biscuits, whereas a cookie, in my mind, is a bit softer to the bite. Whatever you call them, these low FODMAP cookies are pretty yum! Actually, I reckon a couple of these would make a tasty ice-cream sandwich; I must remember to try that sometime…
makes approximately 24.
If you have unsalted peanut butter I recommend that you add a generous pinch of salt to your cookie dough.
½ (170g) cup crunchy peanut butter
1/3 (70g) cup table spread, eg Nuttelex
1/3 (75g) cup raw (golden) caster sugar
1/3 (75g) cup brown sugar
1 teaspoon vanilla extract
¾ (90g) cup brown rice flour
½ (50g) cup corn flour
¼ (30g) cup tapioca starch
½ teaspoon baking powder
½ teaspoon guar gum
½ (95g) cup chocolate chips, plus a few extra
Preheat oven to 180C. Line 2-3 trays with baking paper.
Cream together the peanut butter, margarine, and sugar with a wooden spoon. Add eggs and vanilla and mix well. In another bowl, combine the dry ingredients with a whisk; sift over the egg mixture and stir with a table knife until evenly combined. Mix in the chocolate chips. Roll heaped dessert spoonfuls of the mixture into balls and place onto the prepared trays, leaving room for spreading. Flatten slightly with your fingers and press 2 or 3 extra chocolate chips into the top of each biscuit.
Bake 15-20 minutes until just turning golden. Cool on wire racks.