Carrot and oat chocolate chip cookies

I love the gap in between meals. I love snacks. Particularly cookies for a snack.

mmmmm cookies

When I was younger I always loved the occasional trips with my mum to a shopping centre, bags gathered in hands with the excitement of new shoes and holiday gear. (Shoes which according to my dad should be saved for my holiday, by which time they were too small as I was the never-ending-child). We always made a detour on the way out by the Millie’s Cookies stand. Anyone also from the UK will have similar fond memories. I’d have a pick of two cookies, guaranteed white chocolate chip and the other a milk chocolate and toffee, my mum’s the oatmeal and raisin, all wrapped in a paper bag to nibble on on the car journey to my Nanan’s to bridge-the-gap before dinner.

Nowadays my cookie preference nods towards a more grown up flavour. Ideally a crispy on the outside and really gooey in the middle, the under baked kind with a good butterscotch caramel tone. Either with oats for a chew and plump raisins, or studded with dark chocolate chips (85% plus), more chocolate than cookie, and some nuts for crunch. Not forgetting that sprinkle of flaky salt. You can’t forget that.

Inevitably, eating cookies everyday isn’t going to do you any wonders. Perhaps your mental health, chocolate is known for its calming effects (I’ll take that as an excuse!!), but they are very high in sugar and fat. Sadly we do need to keep those added sugars down from day to day. On the odd occasion though, there will be no holding back.

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For the every day 4pm slot, THIS recipe has been my recent nibble. Usually I’m a fan of the two-ingredient banana and oat cookie which, as I can’t be that minimalistic, morphs into an everything-but-the-kitchen-sink cookie. They’re sweet, gooey and as we always have overripe bananas in the fruit bowl, waste-free too! (BONUS). I found this version, full of add-ins for texture, crunch and goo, on The First Mess blog, her photography always does wonders there’s no surprise that I was drawn in. I am always on the hunt for the perfect specimen of a snacking cookie. Maybe now I’ve found it?!?!

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It wouldn’t be a recipe of mine on this blog without the little tweak here and there, and this cookie is no different. I like my snacks to not be too sweet, wholesome and tasty yes, but sickly no. Initial ideas of subbing the mashed ripe banana for an equal amount of finely grated courgette, great. However the last courgette I had just put in the oven to roast, so it wasn’t going to happen after all. Next best option? Carrot. Naturally sweeter, why didn’t I think of that in the first place!

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Made with finely grated carrots, oats, toasted coconut, roasted chunks of almonds (or pecans), some cinnamon and turmeric and not forgetting the dark chocolate (that’s the important part). Make sure to under bake these, they still will feel really soft from the oven, but bear with me here. Leave them to cool fully on a rack and store in the fridge ready for a week, or two (if you’re lucky), of snacking success. Note they’re vegan, with only a little bit of added maple syrup, I’d reckon they’re good enough for breakfast? Well they were good enough for me!

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Carrot and oat chocolate chip cookies

Ingredients

  • 70g (1/2 cup) raw almonds or pecans
  • 40g (1/2 cup) coconut flakes
  • 80g (1 cup) rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp ground psyllium husk (if you can’t get this use ground flaxseeds or linseeds instead)
  • 1/2 tsp sea salt, plus extra for topping
  • 2 tbsp maple syrup
  • 110g (1/2 cup) finely grated carrot
  • 60ml (1/4 cup) + 2 tsp milk, I used oat milk but water works too
  • 2 tbsp coconut oil, melted
  • 1 tbsp almond butter
  • 1 tsp vanilla extract
  • 90g (1/2 cup) chopped dark chocolate (my favourite is 85%)

Method

  1. Preheat the oven to 180C/160C fan.
  2. Chop the almonds or pecans into small chunks and put in a tin and roast in the oven for 8 minutes.
  3. Meanwhile chop the coconut finely and after the 8 mins add the coconut and the oats to the tin and put in the oven for 4 more minutes.
  4. Pour the almonds, oats and coconut into a bowl along with the cinnamon, turmeric, salt and psyllium husk and mix well.
  5. Put the grated carrot, milk, coconut oil, almond butter, maple syrup and vanilla extract in a small bowl and whisk together.
  6. Add the wet ingredients to the dry along with the chocolate (but reserve a little and put aside) fold until combined and everything is incorporated.
  7. Line two baking sheets with baking paper, or silicone mats. With an ice cream scoop place mounds of dough on the baking sheets until you have used all the mixture.
  8. Flatten to a pattie shape with damp hands, as they won’t spread in the oven. Squish the reserved chocolate chips into the top of the cookies and sprinkle rather generously with flaky salt.
  9. Bake for around 15-20 minutes, until the edges are golden and firm but the middles are still soft. I found 15 mins was perfect.
  10. Cool on the baking sheet for 10 minutes then transfer to a rack until completely cool and store in the fridge for up to two weeks.

 

But Seriously? We all know they won’t last that long.

Big hugs and sunshiney love

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Golden ginger pancakes

So I missed it. Shrove Tuesday that is, or Pancake day if you wish. This year, February the 28th, was the National Day of the Pancake. Fat, thin, puffed, rolled, however you take it, across the country Brits were flipping their pancakes for breakfast, lunch and dinner. I did have a pancake recipe planned, but for no other reason than I just didn’t get round to it, it wasn’t posted in time. Soz Guys.

Last Tuesday, eating pancakes for every meal of the day was of course allowed. It’s kinda obligatory as when else can you do it?? An indulgence that’s not frowned upon whether you’re 8 or 80, and if a whole jar of Nutella is consumed in one serving, no fingers will be pointed!! I’m not really a Nutella girl, my go-to is lemon and sugar however I updated it a little this year. Chunks of tart cheek-sucking blood orange and grapefruit, lemon juice and a good drizzle of local honey. That was swiftly followed by another spread liberally with the milk jam I spoke about in my last post. No need for an explanation, I’m sure you can all imagine the heavenlyness that graced my mouth.

Preceding the sweet pancakes there always has to be a savoury version in my house, and not too many as we don’t want to be too full for the MAIN event now do we?!? Obviously there’s no american pancakes allowed on pancake day, crepes are where it is at and so the batter doubles both for the savoury and the sweet. In the past I’ve made a version of the french galette, the crepes made from buckwheat flour a deep nutty smoky flour that when poured thin and crispy and wrapped around ham and Comte cheese sizzled under the grill with a handful of lemony spiked salad on the side, it’s simple, unadulterated but hits the spot. Or for the veggies, pear, cheddar, walnuts and some honey, or mushrooms spinach and a runny fried egg perched on top. Balances out the oncoming sugar-hit but leaves enough of a hole to eat at least one or two more pancakes!

Pancakes are a thing eaten worldwide, probably in every country, in many many different variations. So we all know the French crepe, and the American pancakes, thick fluffy and the size of your face. Hop across the continents to Asia where pancakes are a regular for breakfast. In South India there is the masala dosa. A pancake made by fermenting ground lentils and rice, spread so thinly you could read the newspaper through it, filled with a spiced potato mix and served with a lentil sambol and coconut chutney. Or in Sri Lanka there is the hopper. A coconut infused rice crepe with an egg cooked inside, topped with curries and chutneys. We all have grown up with the Chinese crispy duck pancakes, and one not so dissimilar is the banh xeo found in Vietnam. A coconut and turmeric spiced pancake typically stuffed with pork and prawns, mushrooms and raw crunchy vegetables alongside a dipping sauce heavy on the fish sauce called nuoc cham.

I wanted to stay seasonal this year, so for pancake day as the savoury course I opted for a spiced roast squash, sage and hazelnut pesto, spinach and some goats cheese (plus the sizzled chorizo for my dad, AKA meat fiend). We all enjoyed it so much it made me wonder why we don’t eat savoury pancakes more often, a brilliant way of cobbling together straggling leftovers from the fridge to make a wholly satisfying meal.

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Topped with blood orange and pink grapefruit, be pollen, sunflower seeds, yogurt, cashew butter, cinnamon and a drizzle of local raw honey

 

My recipe for you this time doesn’t actually involve crepes, sorry for the tease. Here’s a pancake recipe that can be used all year round, weekdays before work (yes they’re that quick) or for a long and relaxing weekend brunch. I threw this recipe together one morning, adapted from the two-ingredient pancakes I’m sure you’ve seen sneaking around on Pinterest. Originally it calls for one banana to two eggs, but by adding oats, bicarbonate of soda, spices, grated fresh ginger and ground linseeds it makes for an uber fluffy pancake.

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The banana in the batter makes them sweet so it’s not necessary to add any more sweetener, although a little drizzle of something never does any harm. Top with your favourite fruits, nut butter, chopped nuts or seeds and some yogurt and be prepared to lick the plate clean.

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Can you tell I was way too keen to get eating before I took these pictures?

 

Golden ginger pancakes

Serves 2-3 depending on your appetite

Ingredients

  • 1 large very ripe banana
  • 2 eggs
  • 1/2 cup of rolled oats
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1 inch piece ginger, peeled and finely grated
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp ground linseeds/flaxseeds
  • Milk, around 1/4 cup

Method

  1. Add all the ingredients except the milk to a high speed blender such as a Nutribullet and blend until a smooth very thick batter forms. Add the milk and blend again, if it is still too thick add a little more milk.
  2. If you don’t have a high speed blender, mash the banana well in a bowl and whisk in the eggs. Substitute the rolled oats for oat flour or any other flour of your choice (wholemeal would be nice) and whisk well along with all the other ingredients. Add enough milk to thin the batter slightly as before.
  3. Place a frying pan on a medium high heat and add some oil. Brush the oil round to coat the base of the pan. When it is hot add ladlefuls of the batter, I usually manage 3 or 4 in a large pan, trying to keep them in a round-ish shape. When the edges start to set and there are loads of little bubbles on the surface flip the pancakes and leave to cook for 1 or 2 minutes more.
  4. Whilst you finish cooking the rest of the pancakes, put the cooked ones on a plate and cover with a tea towel. Put in a low oven to keep warm.
  5. Once all the pancakes are cooked serve as many as you wish, piled with your favourite fruit and toppings.

 

Treat yourself with love,care and a nice breakfast, and a successful day will surely follow. Love and breakfast wishes (and a very, very belated Happy Pancake Day to you!!)

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