We met vibrant, veggie chef, Rachel Boyett, for a feature in our latest edition. Author of Little Veggie Eats she shares her top recipes for weaning vegetarian babies. She’s plenty of ideas for you if you’re looking to inject a little zing and fresh inspiration into family cooking. Her cookie recipe has become a firm family favourite (check out the recipe below) and when we discovered her yummy savoury flapjacks, we discovered the perfect nourishing lunch for hungry learners.
Rachel explains that she was finding early motherhood pretty monotonous until she started weaning and it quickly become the best stage of parenting. She didn’t want to offer traditional baby food to her son so set about creating family friendly meals. She had a willing human guniea pig to test all her new recipes on and relished the challenge of cooking without sugar and salt and finding ways to make food as nutrient dense as possible. You can enjoy some of Rachel’s favourite recipes and read her story in our next edition, out this week.
Plus there’s heaps more inspiration inside, curated for you, from dealing with teens and screens, ideas for turning home education into play, meet the organic artist who makes paint from rocks and discover top tips from health experts on boosting immune system holistically.
MAKE AT HOME: PEANUT BUTTER AND COCONUT COOKIES
- 1 x 400g can of chickpeas, drained and rinsed
- 1 banana
- 8 tbsp peanut butter
- 4 tbsp desiccated coconut (plus more to decorate)
- 2 tbsp coconut oil, melted
- 2 tbsp milk of your choice
- When I was developing these cookies I tried various different things to get a texture I was happy with. In the end it was the least expected ingredient that worked the best. So I present peanut butter, coconut and CHICKPEA cookies! Yes, that’s right, chickpeas are amazing in a cookie! With chickpeas and peanut butter these cookies are packing in the protein, mono- and poly-unsaturated fats, iron and zinc.
- Preheat the oven to 180˚C/160˚C fan/350˚F and line a baking tray with baking parchment.
- Put all the ingredients in a blender and blend until the mix is smooth. Spoon the mixture onto the baking parchment
- (you need around 1 ½ tbsp per cookie, to make 24). Use a fork to flatten and shape each cookie (they don’t spread
- when cooking so try to get them to the shape you want now). Sprinkle a little more desiccated coconut on top.
- Bake for about 30 minutes until the cookies are crisp and golden on top.
- The cookies are best (and crunchiest) when they are first cooked. They go softer as you leave them. They’ll keep for 2–3 days in an airtight container.
GOOD TO KNOW
They are also great for little hands to grab so suitable for younger babies too.
For older children (or even just for you), I’d totally recommend stirring in a handful or two of dark chocolate chunks. I tend to make half a batch without chocolate and half a batch with.