Gluten Free Muesli Cookies with Dark Chocolate


IMG_4085I have just had the most wonderful time on Stradbroke Island. A little Island just off the coast of Brisbane that has been a holiday destination for years. This little piece of paradise is only accessible by ferry or water taxi and somehow in the hour it takes between mainland and the island your life changes for the better.

Stradbroke is a nature lovers paradise with kangaroos, birds of all types, dolphins, koalas and of course whales rolling by in the distance. The kangaroos really do hop down the main streets, so if you want to experience a true Australian adventure try and fit a trip to Stradbroke Island into your itinerary.

IMG_4274Strange things happen to me when I arrive at the beach. Suddenly I am ravenous and need to eat ALL the time. Not a great way to start a holiday where I am likely to be parading around in a swimsuit! Anyway I eventually gave into the need to eat and baked some muesli cookies. Being made of muesli and gluten free muesli at that, they would have to be good for you wouldn’t they?

I dipped them in dark chocolate as everything tastes better with chocolate. On the first day I think I ate four! I tried to slow it down a little after that. I’m sure the kangaroos that hopped into the back yard of the holiday house were attracted by the smell.

IMG_1088Recipe

If you don’t need these to be gluten free just replace ingredients with non gluten free ones.

Ingredients

2 cups of gluten free muesli

1 cup of toasted almond flakes

1 cup of gluten free flour

250ml of cream

1/2 cup of honey

1/2 cup of light muscovado sugar. (Billingtons does a great one).

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Preheat oven to 170°C. Line two baking trays with baking paper. Combine muesli and flour in a bowl. Simmer cream, sugar and honey together, until sugar is melted.

Add cream, sugar and honey mixture to gluten free muesli and flaked almonds and mix well. Set aside for 15 minutes. Roll spoonfuls of mixture into balls and place on trays, 3cm apart. Flatten.

Bake for 10 minutes. Swap trays halfway through. Cool for 10 minutes and transfer to a wire rack. Repeat with remaining mixture.

When cool dip in dark chocolate or dribble over.

Dark chocolate is just dark chocolate melted in a bowl over boiling water. When it’s runny it’s ready.

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Peanut Butter Cookies


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Peanut butter is always a big favourite with people. When I post a recipe on twitter or the blog with it as an ingredient everyone jumps for joy! Whether it is the way it reminds us of our childhood or just that great crunchy taste, peanut butter has a big fan club.

When I buy ingredients at Hellené I’m always on the look out for something different to use in my cooking. This time I saw these little peanuts surrounded in a hard shell and then covered in sesame seeds. You can see them in the photo above in the little greeny blue cup. I thought they looked great and brought some home with me. Oh dear, they are impossible to stop eating! In an attempt to stop myself from eating the whole bag, I decided to make peanut butter cookies and add them to the mixture. I also added some toasted black rice to the top of them (as featured in the recipe before) and some choc chips. The result is a batch of cookies with a surprising crunch inside and a few different flavours. I am sure you will enjoy them too.

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Recipe

2 cups all-purpose flour

1 tsp. baking powder

1 1/2 tsp salt

1 cup of creamy or crunchy Peanut Butter

250g of unsalted butter, softened

1 cup packed brown sugar

1 cup (plus 1/4 C) granulated sugar  The extra sugar is for sprinkling on top the cookies

2eggs

1 tsp. vanilla

1 cup of the peanut butter things with the sesame seeds. (I don’t know what they are called)

some chop chips for decorating

toasted black rice if you want

 

Preheat oven to 175C degrees.

In a medium bowl, stir flour, baking powder, baking soda, and salt until blended. (I use a whisk).

In a large bowl, with mixer at medium speed, beat peanut butter, butter, brown sugar and granulated sugars until creamy occasionally scraping bowl with rubber spatula. Reduce speed to low, beat in vanilla, then eggs, one at a time, beating well after each addition. Scrape bowl, now beat on medium speed for 3 minutes or until creamy.  Reduce speed to low. Beat in flour mixture just until blended then add the peanut surrounded in sesame seeds.

Drop dough onto cookie sheets with baking paper.  Press chocolate chips into some and toasted rice into others and sprinkle some sugar on all of them.

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Chocolate chip cookies with a peanut butter filling


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On this rainy grey Sunday, there seems nothing better to do than bake up a big batch of cookies. Reminds me of when I was young and my mother would do the same. Trouble was I would eat too many and end up with a tummy ache. I have learnt not to do that now. You can easily see why we put on weight in winter, the humidity in Brisbane in summer does not lead to you craving warm chocolate and peanut butter cookies.

It has been a big week in our family. It was my parent’s 60th wedding anniversary on Thursday. 60 years of being married, now that is something that won’t happen very often in the future. To start with we don’t get married that young. My mother was 18 and my father 25. So much has happened in that long life together, they have lived in so many countries I have lost count and along the way they had three children. I am the middle child. As the daughter that writes about food and baking, I decided I would make the cake. I made a two layered Raspberry and yoghurt cake with a multi coloured butter cream icing. It was a big hit.

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Now back to this recipe… essentially it is the same as the chocolate chip cookie recipe, however you have to spread some peanut butter on a piece of baking paper and freeze it. I cut mine into circles afterwards but you could easily drop spoonfulls on to the paper and then freeze.

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Here is the recipe.

 

 

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