1 cup natural creamy peanut butter
3/4 cup skim milk
1 large egg (or 1/4 cup unsweetened applesauce)
1 large carrot, shredded (or 8ish baby carrots) around 2/3 cup shredded
2 1/4 cup whole wheat flour
1 tbls baking powder
1/3 cup oats
1. Preheat oven to 160C.
2. Line two baking trays with baking paper and set aside.
3. In a large bowl, gently mix the peanut butter, milk, egg and carrot together with a wooden spoon.
4. Add the flour and baking powder. (nb. you may need to turn the dough out and roll with your hands to work in the flour.)
5. Mix in the oats until the dough feels extremely thick and heavy.
6. Using a floured rolling pin, roll the dough out to approx 1/4" thickness.
7. Cut into shapes using the cookie cutter of your choice.
8. Arrange on baking sheets and bake for 15 minutes.
115g unsalted butter, softened
50g caster sugar
130g plain flour
2 tbls cornflour
3 tsp ground ginger
1/3 cup finely chopped crystallized ginger
1. Preheat the oven to 180C (fan forced).
2. Line 2 baking trays with baking paper
3. Beat the flour, cornflour and ground ginger together until it looks like wet sand.
4. Add the crystalized ginger and continue to beat until combined.
5. Roll the dough between two sheets of baking paper until it is approx 8mm.
6. Use your choice of cookie cutter to cut the dough into shapes, rounds or squares.
7. Place the cookies on the baking trays approx 2cm apart and chill for 10minutes.
8. Remove the cookies from the fridge and place in the oven for approximately 14 minutes or until the edges start turning golden.
9. Remove the cookies from the oven and let them sit for a few minutes to cool before transferring to a wire rack.
Recipe from Sugar Salt Magic
2 large zucchini - sliced in half rondelles
4 tbls cornstarch
2 tbls fresh lemon juice
150g grated cheese
2 shallots, finely chopped
2 garlic cloves, finely sliced
1/2 tsp nutmeg
2 tbls olive oil
1. Preheat oven to 180C
2. Slice zucchini in half-rondelles and finely chop garlic and shallots
3. In large frying pan heat the olive oil
4. Fry the shallots, garlic and zucchini for a couple of minutes until slightly golden
5. In a large bowl whisk the eggs and cornstarch
6. Then add the grated cheese, nutmeg, salt and pepper
7. Finally add the zucchini mix and combine well
8. Pre grease a muffin tray
9. Pour mixture into the muffin tray, mixture should make 10 mini frittatas
10. Bake in the oven for approximately 20 minutes or until slightly golden on top
Recipe from Mimi Thorisson
Preparation: 10 minutes
Cook: 25 minutes
1 egg white
1 tin of tuna in oil, thoroughly drained
1. Preheat your oven to 170C and line a tray with baking paper.
2. Crack open the egg and separate the yolk from the white. Discard the yolk and place the white in a large mixing bowl.
3. Using a hand or electric whisk, beat the egg white until stiff peaks form when the whisk is removed. Set to one side.
4. Enter the can of tuna into the bowl of your blender. Add two tablespoons of whisked egg white to the tuna and then blend thoroughly until the mixture is a smooth paste and there are no flakes or lumps.
5. Using a spatula, remove the tuna paste from your blender and fold into the remaining egg white. Take care not too much air out of the mixture.
6. Transfer the final mix into a piping bag with the nozzle of you choice. Squeeze the mixture on to the baking tray ensuring that each swirl isn't too large.
7. Place the tray into the oven for 20-25 minutes or until the treats are dry to touch. Remove and place on a cooling tray before storing in an airtight container. Treats will last up to 4 weeks if kept cool and dry.
Recipe by Supakit.co
Rhonda, who owns Sunshine Cupcakes, favourite cookie recipe comes from Peggy Porschen's "Cookies" book and makes the most delicious cookies. They cut, freeze and bake beautifully. Enjoy!
Jocelyn from Dog's Breakfast Pet Food as kindly shared her recipe for Peanut Butter Cookies which are a hit both with dogs and people alike. For this recipe Jocelyn used our peace sign cookie cutter to cut out the cookies for a market where the theme was "peace".
1 cup plain white flour
1/4 cup Kellogg's All Bran cereal
1/3 cup natural peanut butter (smooth or crunchy)
4 tablespoons canola oil
2 teaspoons chia seeds
1/3 cup water
Makes approximately 36 cookies
Store up to 3 weeks in an airtight container. Can also be frozen.
Thank you so much for sharing Jocelyn. Check out Jocelyn's Facebook page to stay up to date with what's news with this awesome business.