People, I can’t tell you how long it’s been since I did some baking! It felt so good to get out my cup and spoon measures, and mixing bowls, and bake a batch of cookies – you know how I love to make biscuits.
In keeping with my eating plan, I made wheat-free squares – imagine chewy little biscuits, packed with oaty-goodness and other healthy yummy bits, like banana and honey, or peanut butter and raisins, or dried fruit, nuts and coconut. All came out really well and the most difficult part of these recipes is deciding which one to taste first!
These cookies are quite addictive, and would be really good in lunch-boxes for kids at school, or to feed to an energetic toddler as an on-the-go snack.
Mandy at The Complete Cookbook made these delicious Banana, Oat & Honey Squares at the end of July – the recipe appealed to me because they looked amazing, the recipe was ridiculously easy, and they were wheat-free. If you would like to make the Banana, Oat & Honey Squares, please follow the link to Mandy’s blog for the recipe, or click on the photo. The only thing I changed in the recipe was to use maple-flavoured syrup, as my honey was finished. Enjoy!
If the peanut cookies appeal to you, here’s the recipe, which I adapted from CD Kitchen’s ‘Chewy Granola Bars’ recipe.
Peanut and Raisin Squares
1/3 cup butter, softened
1/4 cup creamy peanut butter, no additives
1/4 cup dark brown sugar
1/4 cup golden syrup
2 eggs, beaten
1 tsp cinnamon
1 3/4 cups of quick-cooking oats
2/3 cup of seedless raisins
1/2 cup salted, roasted, skinless peanuts
- Heat the oven to 180˚C.
- Place all the ingredients in a mixing bowl and mix thoroughly
- Press mixture into a medium-sized, greased dish
- Bake for 20 to 30 minutes, until golden brown
- Cool in the dish, but be sure to cut into squares before completely cold
I’ll share the recipe for the mixed fruit, nut and coconut biscuits soon 🙂
My apologies for the errors in this recipe – they have been duly corrected 🙂