We made a somewhat healthier version replacing the choc chips, sugar and peanut butter for sultanas, golden syrup (because I ran outta maple syrup) and an A.B.C nut butter.
SULTANA BANANA NUT COOKIES
makes about 1-2 dozen cookies pending on size.2 cups plain flour
1/4 tsp salt
1/2 cup unsalted butter (room temperature)
1/4 cup A.B.C, peanut or another nut butter.
3 heaped tablespoons of honey, golden or maple syrup.
1 egg yolk (room temperature)
2 tsp vanilla extract
2 small bananas, mashed (I used 1 large)
1 cup saltanas or another dried fruit.
Preheat oven to 180 degrees C
Line two cookie trays with baking paper.
In a small bowl hand whisk together flour, baking soda and salt.
In a bowl of an electric mixer cream together butter, nut butter and syrup until light and fluffy.
Add in egg yolk and vanilla, mix until combined.
Add half of the flour mixture and mix on low speed.
Add the banana and mix to combine, tThen add the rest of the flour mixture and mix again.
With a wooden spoon fold in the sultanas.
Drop teaspoonfuls (for small cookies) or tablespoonfuls (for larger cookies) onto the cookie trays keeping them approx. 2 inches apart.
Bake for 12-15 minutes until edges are golden but the middles are still soft.
Remove from oven and cool on tray.
Transfer to wire rack to cool completely before storing.
Keep for approx a week.
And now onto DONUTS!
Last few weeks we've
been hella productive in the Renovation/Spring cleaning department.
We've been moving things around in the kitchen due to our soon to be
completed Butler's Pantry. Yep, all my Betsy Homemaker dreams have come
at once- BUTLER'S PANTRY!....yessssssss! I was dusting off the donut
trays I found hidden between all the other novelty shape trays I hoard and I
thought to myself "How hot are donuts right now?" Do you remember when
semi-dried tomatoes and toasted focaccias were hot? Man, I still love a
90's toasted focaccia WITH semi-dried tomatoes in it!
I tweaked the recipe I used for my Olive Oil Lemon Chia Seed Cake and added a simple lemon glaze. I double dipped the glaze because the donuts pretty much soaked up the first dunking. Alternatively these would be good with just a good ole sprinkling of icing sugar instead of the glaze but I do think the glaze kept them moist for longer, they lasted for about three days.
LEMON CHIA SEED DONUTS
makes approx. 1-2 dozen donuts pending on size of tray used.For the Donuts:
1 cup plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon chia seeds
1/4 cup caster sugar
1 large egg
1/2 cup milk
3 tablespoons olive oil
1 teaspoon lemon or vanilla extract
For the Lemon Glaze:
3/4 cups icing sugar
1/2-1 tablespoon lemon juice
1-2 tablespoons milk
Preheat the oven to 180 degrees C.
Grease a donut pan or a mini muffin tray and set aside.
In a mixing bowl hand whisk flour, baking powder, salt, and chia seeds.
In a jug or small bowl whisk together the sugar, egg, milk, olive oil, zest and extract.
Add the wet ingredients into the dry and mix until combined but do not over mix!
Transfer dough to a piping bag fitted with a plain round tip or use a large ziplock bag with one corner snipped off (you could also just use a teaspoon and carefully dollop the mixture into the trays).
Fill the holes about 3/4 of the way with batter.
Bake for 10 minutes.
Once cooked remove the donuts from the trays and let them cool on a wire rack.
While the donuts are cooling you can make the glaze.
In a small bowl whisk all the ingredients together until you get a nice syrup like consistency adding more liquid or sugar if need be.
Dip the donuts into the glaze mixture then place back on the wire rack to set.
Dip again if needed!
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