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3 Ingredient Banana, Oat, and Raisin Cookies

Thursday, 14 June 2018
These delicious morsels are vegan, refined sugar free, and gluten free if you use gluten free rolled oats.  Very quick and easy to bake, brilliant for children to help with too.  I make these often to beat the late afternoon energy slump, or as a short notice breakfast on the go.

The key to a good flavour is using over-ripe bananas as they provide the sweetness for the cookies, and you can use other dried fruits should you prefer such as finely chopped dried apricots or dried cranberries.  I've added chopped nuts in the past too, such as walnuts or almonds for more protein and extra flavour.  However if I am planning on putting these in school lunches I leave out the nuts as our primary school is nut-free.

The recipe is easy doubled or tripled should you want to make a large batch, they keep well for a couple of days in an airtight container.   

Banana, Oat, and Raisin Cookies

80g mashed banana, I used one medium sized over-ripe banana
70g rolled oats
50g raisins

Preheat your oven to 180C/160C Fan/350F/Gas Mark 4.  Line an oven tray with non stick baking paper.

Peel the banana and mash with a fork until you have a smooth paste.  Add the oats and dried fruit, mix until totally combined.  Divide the mixture in half then each half into four so you have 8 small portions.

Roll the portions of mixture into balls then put onto the oven tray, leaving about an inch between them to allow for spreading. Bake for 10 - 15 minutes until the cookies start turning golden brown.  Remove from the oven and allow to cool completely on the trays.  Store in an airtight container for up to 3 days.

Living on the Veg - Chocolate Mousse

Tuesday, 12 June 2018

I was sent a copy of Living on the Veg, co-written by my blogging friend Jac, and Colin a children's author. The book is aimed at kids aged around 9 - 11yo who are new to or thinking about becoming vegetarian. All my three older girls, aged 11, 15, and 18yo read the book and thoroughly enjoyed it.

The book introduces famous vegetarians throughout history, exploring the reasons why people would choose to be vegetarian such as religious, environmental, animal welfare, or healthy lifestyle choices. There are good definitions of what it means to be flexitarian, pescetarian, vegetarian, and vegan. 

The most common questions that vegetarians face are answered, such as sources of protein, whether vegetables feel pain as well, whether we as humans were born to eat meat, etc.  As well as tips for getting your family onboard and help with eating out as well as quick one pan meal ideas and store cupboard ingredients that make vegetarian meals quickly and easily. 

There's information on vegetarian ingredients like Quorn, tempeh and TVP, as well as natural foods that can replace meat and provide a healthy and varied diet. There are several delicious recipes to try and a lengthy list of helpful websites for further information and research.

What I liked most about this book was that it was primarily an informative guide to becoming vegetarian, with simple and scrumptious recipes included at the end, rather than a cookbook with scant information put in as an afterthought.  

We tried several of the recipes, all were very tasty indeed.  The Chocolate Mousse went down particularly well with everyone - despite my husband's scepticism, as he doesn't usually like tofu.

Easy Chocolate Mousse

250g silken tofu
3 ripe bananas
3 heaped Tblsp cocoa powder
a generous squirt of honey or maple syrup

Drain the tofu well and put into a blender with all the other ingredients.  Whizz until smooth then pour into small glasses or serving bowls and chill until needed. Top with whipped cream/coconut cream and sprinkles if you want.

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