Morning! This weekend has been a super busy one, but good busy! On Saturday I made my Mum and I a lovely blueberry porridge dish from my new favourite cookbook @26grains and then I made my brother an incredible birthday cake from @Gkstories cookbook, it was a flour free hazelnut chocolate cake topped with coconut yoghurt, strawberries and more chocolate. Then I did a little shopping with my Dad. On Sunday my me and my Mum went on a walk with a picnic and then came back to make croissants for my brothers birthday (also GkStories) and then we had a delicious birthday tea and the cake with healthy chocolate hazelnut ice cream by Oppo and also salted caramel. Then Monday morning was my brothers birthday, so we had my freshly baked healthy croissants ( I filled them with chocolate hazelnut nut butter and chocolate peanut) and served them with strawberries and then we went to the cinema with a picnic ( we wanted to go on a walk but it rained) I made sundried tomato pesto, chicken and goats cheese sandwiches and we took the cookies I’m sharing with you today. Then we went to my Grandmas to fetch my brothers presents before heading home to get ready to go out for my brothers birthday tea. Yesterday I got lots and lots of admin done and then my Auntie came and is staying until Thursday, which is lovely! So all very busy but I love love love busy and I love having people to stay and making a fuss. Also my Summer chocolate box should be up and available to buy from my shop by the end of the week!! Theres a peanut maca fudge, a berry baobab bomb, a lemon drizzle bite, a cardamom orange truffle, a salted caramel bite and a choc chip cookie dough bite! Can’t wait to hear what you all think!!!!
Today I’m sharing my peanut butter oatmeal cookies that I made for my brothers birthday! I got a lot of requests from Instagram and my brother demolished them all within the day, so it’s safe to say they’re pretty damn tasty.
Ingredients – makes 18
80g rolled porridge oats ground into a flour in a food processor
45g rolled porridge oats
40g ground almonds
130g crunchy peanut butter – I used 80g original and 50g deep roast but any crunchy peanut butter will do the trick
1 tsp vanilla extract
70ml maple syrup
35g coconut sugar
a pinch of salt
40g coconut oil
25ml oat milk – any nut milk
Preheat the oven to Gas mark 5 and line a large tray with parchment.
Pour the oats, flour and almonds into a large bowl and mix well.
Pop the remaining ingredients into a small pan and stir over a low heat until melted, combined and liquid.
Pour the pan ingredients into the large bowl with the dry and mix well.
Use your hands to roll the mixture into 18 equal balls and then flatten in the palm of your hands before popping on the lined tray.
Pop the cookies in the preheated oven for 10 – 12 minutes or until golden.
Remove from the oven and leave to cool slightly and harden before transfering to a wire rack to cool fully.
Perfect dunked in a cuppa!!
Also amazing crumbled and used as granola!!