I know I am rocking it as a mum but I do wonder at times about my parenting style. My son is nearing three years old and has had bought ice cream maybe one handful of times. I make him frozen pops for home using fresh natural ingredients and his favourite ice cream is spinach ice cream. He has never had bought fish fingers or waffles, although recently he has begun to like chips and nuggets which I am secretly delighted about because when the week is hectic it is nice to pull something out of the freezer, put it in the oven and just go play with my kid while it cooks. He doesn’t like those little chocolate covered animal biscuits (which I adore and buy for myself) and basically he hasn’t really ever been overly exposed to refined sugar. Which I absolutely pat myself on the back for but it does make it harder on me, as I am always trying to come up with recipes for things that he will like and are good for us.
Cookies are actually hard to get right with this all in mind. The ones that taste good, don’t always stick together really well which means a crying tantrum when his cookie falls apart because, well, everything has to be eaten a certain way according to Alexander. I have been testing these cookies for a while now, and think this recipe has pretty much made peace in the house. We can have these for breakfast, mid day snacks or even post dinner treat as they really are full of good foods.
I also make small batches of things as I am only cooking for two people, so this recipe makes 8 cookies, but you can double the recipe to make more.
CRANBERRY & SEED COOKIES
These are a little crumbly, but with not wanting to add egg or too much sugar they worked well. And sure if they do crumble, you can top a bowl of yogurt with the pieces and call it breakfast.
- 50 g rolled oats
- 35 g medium oat bran
- 40 g dried unsweetened cranberries
- 40 g of seeds, I used a mix of sunflower and pumpkin
- 1 tbsp ground super seed mix (linseed, hemp seeds, chia seeds)
- 1/2 tsp ground cinnamon
- pinch of baking powder
- pinch of salt
- 1 small banana, mashed
- 1 tbsp of coconut oil, melted
- 2 tbsp of maple syrup (or honey)
- 1 tbsp of milk, oat milk or coconut milk
THE HOW
Mix all the dry ingredients together in a large bowl.
Mix the mashed banana, coconut oil, maple syrup in a small bowl.
Combine the wet ingredients into the dry and mix well. Leave for a few minutes to settle.
Using a soup spoon or tablespoon, spoon the mix into your hand and gently squish it to make a ball and then place on a lined baking sheet. This helps the cookies stick together and not crumble.
Pop into the oven for 14 – 18 minutes until nicely golden brown
Take out and cool on the tray. if you try to remove them while hot they will crumble.
Kitchen Feasts 