Tag: sugar free

Flapjacks For Breastfeeding Mamas (& everyone else!)

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Sticky Oaty Flapjacks

My friend just had a baby and was really determined to make breastfeeding work. I always found that the best gift anyone could bring me after having the baby was food. And healthy food. You don’t have time to cook so you just have to take whatever anyone gives you or whatever is convenient which usually means you eat really badly for the first few months. Not only is this not good for our bodies but of course whatever you eat goes through to your milk so it affects the baby too. One of my biggest struggles after having Braxton was trying to maintain my healthy diet when I was just too exhausted to cook and of course when he slept, I didn’t want to be in the kitchen, I wanted to sleep!

I also really struggled with breastfeeding – it didn’t come easily to me at all – but I got there eventually. I was told to eat lots of oats to increase my supply so I eventually got into the kitchen to make some flapjacks as the store-bought ones are just so full of sugar. They were so yummy and such an easy snack to have next to me during those early days of being absolutely ravenous every time he even approached my boobs! So I made these for my friend also and thought I’d share the recipe.

These are also fab for baby led weaning, I’d suggest just omitting the sunflower seeds.

Ingredients

250g organic rolled oats
15 dates (if they’re big, 20 if they’re smaller)
Quarter cup ground flaxseeds
3 tbsp sunflower seeds
5 tbsp coconut oil
3 tbsp peanut butter
5 tbsp maple syrup
2 tbsp chia seeds mixed with 8 tbsp water

Method

Preheat the oven to 180 degrees and line a silicone baking tin with baking paper and grease with coconut oil.

Soak your dates for about half an hour in purified water so they soften and once they’re soaking, mix the chia seeds with the water and leave aside to set.

Heat the coconut oil in a pan and add the peanut butter and maple. Once combined add the dates and mix, then put it all in a food processor.

Blend until smooth, then add the oats and chia mix and blitz a little bit but you still want the oats to be in solid pieces.

Tip into a bowl and add the sunflower seeds an mix around until they are evenly spread throughout the mixture.

Now spoon the mixture into the prepared baking tin and bake for 12-15 minutes. Check it at 12 minutes and see if the top is starting to go golden, if it is, take them out. They need to be moist and not overcooked.

Leave on a cooling rack until completely cool – if you cut them while they are hot they won’t stick together.

Once cool cut into squares and store in an airtight container.

Love & health,
Lauren

 

Mint Chocolate Energy Balls & Some Info On Essential Oils

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Mint Chocolate Energy Snack Balls

I’m loving my essential oils at the moment – I’ve really been getting into EOs since finding that Frankincense helped my postpartum arthritis flare as it’s such a great anti-inflammatory. I made a Frankincense oil rub for my joints by mixing it with coconut oil (this is called using a carrier oil to dilute the EO a little) which I rub on twice a day. I add it to my diffuser so that it lets out the steam into the room and I take it internally. You can’t ingest all EOs, only high-grade ones. The Frankincense I use is from a company called Free Your Senses but another great company where you can buy a box of 10 EOs of your choice is doTERRA. You can really do so much with them: you can use them as perfume instead of putting the highly toxic perfumes on your body, you can use them in cooking, make creams, lotions, bath wash, deodorant and oils, you can diffuse them, and I even use the doTERRA lavender oil with coconut oil on Braxton’s feet each night before bed to calm him, especially if he is teething.

In this recipe I used doTERRA peppermint oil.

This is a great post-workout snack as it’s so high in plant-based protein. It’s also a great snack generally for the whole family as a ‘treat’ with no nasties.

Ingredients

1 cup almonds
1 cup dates
2 drops doTERRA peppermint oil
2 tbsp raw cacao powder
2 tbsp maple syrup
Pinch of Himalayan salt
Quarter cup pistachios (to roll in)

Method

First, as always, soak your almonds overnight. This is very important. Also, soak the dates for about 2-3 hours to soften them. All soaked in purified water.

Drain the almonds and pat them dry with a bit of kitchen roll and put them in the blender. At this time, drain the dates and leave them draining in the sink while you blend the almonds.

Turn the blender up and blend until the dates form a meal, and start becoming a bit buttery. Spoon it away from the edges and the blade, then add the dates and blend until totally incorporated.

Now add the peppermint oil, cacao, maple and salt and blend again. Tip into a large bowl, mix with your hands if you need to to get the last bits incorporated.

Get a plate ready and now start rolling them into small balls and place them on the plate. Once you have finished the mixture and all the balls are rolled, ground your pistachios in a pestle and mortar. They shouldn’t be ground too finely as you still want decent size chunks.

Roll each ball into the pistachio mix so it is completely covered and return to the plate.

Once they are all covered with the pistachios, put the plate in the fridge for a couple of hours before serving. You can keep them in an airtight container in the fridge for up to 2 weeks and you can also keep them in the freezer and defrost in the fridge an hour before you want to eat them.

Love & health,
Lauren

Tamari Roasted Almonds & Why Fats Are So Important

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Tamari Roasted Almonds

The never-ending battle: trying to find healthy snacks to fill in those gaps between meals. I’ve always liked a snack, especially late afternoon, but since having a baby it’s almost a necessity! Not only does the constant running around and never sitting down mean that I need more energy, but breastfeeding also leaves me needing more calories. But I don’t want unhealthy calories, (I also want to lose the last of this dreaded baby weight!) I want to eat things that my body will appreciate, foods that give me the right sort of energy. If I am eating fatty foods, they should be the right sort of fats, which is where nuts, avocados and coconut oil come in.

This leads me to my next point: the importance of fats in our diet: the recent ‘fat-free’ craze may be causing more issues to our health than we realise. Please stay away from the diets and plans that tell you to stay away from fat, buy fat-free ‘foods’ and that fat is the devil. Of course, an excess of fat is dangerous and will make you put on weight, but anything in excess is not good. Just like animals and plants, we need fat for growth and our babies need it even more. What babies need mostly is fat, protein, vegetables (for other vitamins such as calcium), in that order, and anything else isn’t as essential.

Our bodies cannot make fat, it needs to come from our diet and we rely on it for energy and we can get this through essential fatty acids. Unlike carbohydrates, fat is stored as a ‘reserve’ type of energy. If you eat too much, it will appear as ‘fat’ but in the right amounts your body will thrive from it.

Fats give us myelin, a fatty material which wraps around our nerve cells so that they can send electrical messages. Our brains contain large amounts of essential fats and when we don’t get enough fats through our diets it can cause brain problems. We have seen a huge increase in early-onset dementia in the last ten years and in my humble opinion, part of this is down to our obsession with fat-free diets. People aren’t getting enough fat so their brains aren’t getting what they need and are therefore not developing properly; this lack of fat makes room for brain malfunctions such as dementia and other issues.

I used to think that certain illnesses could certainly be prevented but things like dementia were totally out of our control. WRONG. Diet and lifestyle can basically determine the rest of your life. Then we’ve got the need for omega-3 and omega-6 fats and these control insulin levels so again, even diabetes can be controlled and prevented.

So throw out the ‘fat-free’ and ‘low fat’ foods and, as I always advocate, buy only real, whole, natural foods that are not man-made. Of course it’s easier to buy a whole bunch of fat free, processed foods so that you can lose weight but how much will that benefit us in the long run?

Great foods you can eat to increase your healthy fat intake are avocados, coconut oil and nuts and great foods to increase your omega-3 intake are flaxseeds, walnuts, oily fish and tofu.

I hope this helps explain the need for fats… now onto the recipe…

Ingredients

1.5 cups raw organic almonds, soaked overnight
1 tsp coconut oil
2 tbsp tamari

Method

Preheat the oven to 180 degrees and place some baking paper on a baking tray.

Once the almonds have soaked, drain them and pat them dry with a bit of kitchen roll then pop them on the oven tray.

Dollop the coconut oil on top. It will be solid (unless it’s a particularly hot day) so just put it in the oven like this for a minute or 2 until it melts. Once it’s melted, take the tray out and mix it over the almonds then add the tamari and mix it all around.

Leave in the oven for 20 minutes. They should be hard but not burnt. Check on them after 10 minutes.

Keep in an airtight container or ziplock bag (once cooled) for up to 2 weeks.

Love & health,
Lauren

 

Apple Pear Blueberry Vanilla Baby Blend

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Apple Pear Blueberry Vanilla

Braxton is 9 months now so he’s eating a lot more ‘solid’ food but he also loves these sort of things for breakfast so I still make them. You can give these purees from the beginning of weaning – although I am a strong believer in waiting until 6 months before introducing solids as it reduces chances of allergies or autoimmune diseases by giving the gut time to mature before introducing anything new.

This is super sweet and delicious and the vanilla gives it such a yummy flavour. It’s one of Braxton’s favourites! The blueberries are a great source of antioxidant so try giving them a few times a week when they are in season.

Ingredients

1 apple
1 pear
A handful of blueberries
1 vanilla pod or half tsp vanilla bean paste
3 tbsp almond / oat / rice / coconut milk (whichever is your preference)

Method

Peel, core and chop the apple and pear and wash the blueberries.

Put them in a saucepan with the almond milk and open up the vanilla pod and scrape out the seeds, or add the vanilla bean paste.

Simmer on a medium heat until soft – around 8-10 minutes, then put in the blender and serve once it’s cool enough.

Love and health,
Lauren & Braxton

Dairy Free Fish Cakes For Baby (& you!) & The Lowdown on Omega-3

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Fish Cakes

Fish cakes are a great way to get omega-3 fatty acids into your baby. The body cannot synthesise Omgea -3 so it has to come from diet and oily fish is one of the best sources for it. I am totally on board with vegetarianism, I used to be a vegetarian myself until falling pregnant, but I do find that fish-based omega-3 is the best way to get omega-3 into our bodies. Apart from being good for the heart, joints and inflammatory diseases, it aids brain development in babies, helps with their behaviour and maximises their intellectual potential! Studies have actually shown that babies with higher amounts of omega-3 from early on have better concentration skills and read better than those whose omega-3 levels were very low.

Of course, as usual, please make sure your fish comes from trusted sources. The best way to ensure high quality salmon that is low in mercury is to obtain wild salmon or if it is farmed, make sure it is farmed ‘organically’ so it is left to grow and feed naturally even though it is technically farmed.  Abel & Cole offer an organic farmed range.

You’ll see I use buckwheat flour and almond milk in this recipe. As you are probably aware by now, I don’t like to give Braxton anything refined (flours, sugars etc). I don’t give him dairy so all my recipes are dairy and gluten free, but of course still unprocessed and using only natural ingredients. Don’t be fooled by the ‘gluten free industry’; they make gluten free foods that are just as processed and full of sugar as ones that do have gluten in them. The food still needs to be natural. I feel it is healthier for his gut to eat non-refined, only natural foods and if his gut is healthy then his immune system will be too. This will reduce the chance of eczema and auto-immune diseases as well as strengthen his immune system against every day illnesses and viruses. However, if you want to, you can use normal flour and normal milk in place of the buckwheat flour and almond milk. I would try and keep these recipes as dairy free as possible if you can. Where possible, please also try and use free-range eggs. They will have way less chemicals in them for your baby to be ingesting.

These fish cakes are one of the best things for baby led weaning as when you make them they last for a few days so it’s a few meals you don’t have to think about, and they are so easy for babies to feed themselves with. I break them into a few pieces and Braxton picks them up and eats them all himself – which means mummy can rush around the kitchen clearing up so she can use his nap times to actually rest!

Ingredients (makes about 6-8 patties)

1 salmon fillet
About 5 white potatoes, peeled and chopped
A handful of fresh flat-leaf parsley
1 egg (free-range)
Half tsp mustard powder (optional, just adds a nice bit of flavour)
Half a lemon
1/5 cup almond milk
1 tbsp buckwheat flour
Extra virgin olive oil or Coconut oil
Black pepper and Himalayan salt

Method

Steam the potatoes over a pan of boiling water. Rub the salmon with some olive or coconut oil and when the potatoes soften, add the salmon to the steamer until it is totally cooked (about 7 minutes). Remove the salmon from the pan, take off the skin and put it to the side. Remove the potatoes and add them to a bowl.

Mash the potatoes in the bowl but leave some lumps so they are not totally mashed then set aside to let them cool.

Chop the parsley quite finely then flake in the salmon, add the cooled potatoes, almond milk, mustard powder, egg and squeeze in the juice of the half lemon. Mix very well then add the buckwheat flour and add some pepper and if you want (if not for young babies) add a sprinkle of Himalayan salt and mix again.

Take a clean plate and spread some buckwheat flour over the plate and put some in your hands then take a pattie size amount of the mixture and flatten into a pattie shape, the flour will help you do this without it sticking to your hands. Put it on a clean plate then repeat the process until the mixture is all finished and all your fish cakes have been made.

Heat some oil in a large frying pan and when it is hot, add a few of the fish cakes. You won’t be able to cook them all at the same time. Cook each one for 3-4 minutes on each side.

If you don’t want to eat them all within a few days, put some of them, uncooked, in the freezer and you can then defrost them at a later date and cook them.

I hope your bubbas enjoy these as much as Braxton did!

Love & health,
Lauren & Braxton

 

Broad Bean, Sweet Potato & Cumin Plus Baby Led Weaning vs Blended

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Broad bean, sweet pot, onion, cumin

How great are these Nuk by Annabel Karmel food cube trays? Perfect for batch cooking for your little ones.

So, let’s talk baby led weaning (BLW). I had intentions of doing only baby led with Braxton but when the time came (when he was 6 months), he wasn’t very good at picking food up and he started getting very frustrated. So I decided that ‘baby led’, for me anyway, means being led by your own baby. Why should I let him get frustrated just because I’d decided I wanted to do something a certain way? He was trying to communicate with me that it wasn’t working for him, and he needed some more time, but was certainly ready to eat the food, so I decided to do a mixture of blended foods and BLW.

He’s now nearly 9 months so feeds himself a lot, and he’s got so good at it! He’s even perfected his pincer grip and understands how to take a bite and keep the rest in his hand while he chews, then finish what’s in his hand when he’s ready, so I give him a lot of food that he can feed himself with, but I still spoon feed him some things as I want to make sure he gets heaps of nutrients so I’ll make a blend of veg like this one, and it’s too hard for him to feed himself with a spoon.

What I’m saying is that we do a mixture of the two. At the beginning I’d mainly feed him myself but always give him something he could hold himself with each meal; some avocado, a piece of cucumber, a piece of broccoli, some roast chicken cut in strips.

This has all worked really well for us and he most definitely has still developed when it comes to his fine motor skills and hand-mouth coordination, despite what the militant baby led weaners told me about doing a mixture!

When it comes down to it, you have to read your own baby, as they are all so different, and do what works best for YOUR baby and YOUR family. This has worked brilliantly for us and I love that we can be flexible.

I hadn’t planned to make this, but I was sent broad beans in my Abel & Cole box this week, so I decided to make this mixture and it worked really well.

Ingredients 

1 bag of broad beans (they should come in their pods, then you must take them out of the pods)
2 sweet potatoes, peeled and sliced
1 onion, peeled and sliced
1 tsp cumin
1 cube of homemade bone broth / veg stock or a low salt Kallo stock cube

Method

Shell your broad beans then put them, along with the other veg, into the steamer (this helps the veg retain more nutrients than boiling them).

If your stock cube is homemade and frozen, melt it in a saucepan over a low heat. If you are using a store-bought stock cube, mix it in a quarter cup boiling water.

When the veg are soft, put them in the blender with the stock and cumin and blend until smooth or leave lumps if you prefer.

I hope your baby likes this as much as mine did!

Love,
Lauren & Braxton

Gluten Free Seed & Superfood Bread

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Other

Firstly, please excuse the very blurry picture. It turns out trying to bake AND photograph the results with a 6 month old was a bit over-ambitious! So I’m surrendering to the chaos once more and just going with it, so please go with it with me!

I can’t take credit for this recipe, my friend Lana in New Zealand sent me the recipe by My New Roots and the original recipe is theirs although I have adapted it quite a bit. This bread is gluten free, dairy free, refined-sugar free and full of nutritious superfoods and it contains all the fibre, essential fats and bran without the flour and yeast and other unhealthy ingredients. I was a bit dubious at first but it turned out simply amazing, especially as I’m starting baby led weaning with my baby and I need healthy alternatives to bread to give him.

It requires one ingredient that wasn’t in my kitchen: psyllium husk. This is what My New Roots wrote about psyllium husks:

‘Psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water. For this reason, you’ll often find psyllium in over-the-counter laxatives, stool-bulking agents and colon cleansing kits; basically anything having to do with poo. I just came back from running a detox course in Lisbon where I got all the participants in-the-know about this amazing little supplement that also helps to reduce cholesterol levels, aid digestion and weight loss, and alleviate diarrhea and constipation.

Psyllium seed husks contain both soluble and insoluble fiber. The soluble fiber dissolves in water and soothes the digestive tract with its mucilaginous properties, while the insoluble fiber acts like a broom to sweep the colon free of toxins. Taken during a detox, juice cleanse, or fast, psyllium can greatly improve the body’s ability to eliminate impurities. But the good news is, you can take it anytime – many people find that a daily dose of a teaspoon or two in a glass of water really helps them get their bowels moving, (or slow them down if necessary).*

But what does this have to do with bread? Well, the idea here is to use psyllium to bind all these lovely ingredients together without resorting to flour. There have been some low-carb bread recipes floating around the ‘net as of late that take advantage of psyllium and I think it’s a great idea. Eat delicious bread, have good poops. I’m in!

Psyllium is available at health food stores and most pharmacies. It comes in two forms, the raw husks themselves, and powdered, which are just the husks that have been pulverized. It is easier to take the powdered form as it dissolves easier in water, but that is not important in the case of this bread – either type work just fine.’

IMG_6408

So there we have it, bread lovers, a healthy alternative!

Ingredients

1 cup sunflower seeds
1/2 cup pumpkin seeds
½ cup flax seeds
1/4 cup / 40g poppy seeds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. Himalayan pink salt
3 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
4 large Tbsp. melted coconut oil or ghee
1 cup water
1/2 cup almond milk

Method

In a large bowl, combine all dry ingredients, stirring well.

Whisk maple syrup, oil, almond milk and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Spoon mixture into a silicone loaf tine and smooth out the top with the back of a spoon or your hand.

Let sit out on the counter for overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.

Preheat oven to 350°F / 175°C.

Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Thanks to My New Roots for the inspiration for this recipe!

Love,
Lauren

Orange, Cardamom & Fig Cake

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I have been making a gluten / dairy / refined sugar-free chocolate orange cake for years and it’s a favourite of my husband and his family. It’s the dessert they request from me most often. I’ve recently discovered my love for cardamom in cakes and I thought, what tastes go better together than orange and cardamom? So I amended my chocolate orange cake slightly to add cardamom and figs.

This cake is gluten free, dairy free and refined sugar-free but it is not vegan as it uses eggs.

It may seem like it would be a difficult cake to make but it’s actually really easy to throw together, the only bits that need a little bit more attention are the figs that will be on the top of the cake, and grinding the cardamom seeds but to honest, neither of these things are difficult, just a little more time consuming.

I made it this weekend for dessert for a BBQ we were hosting and it went down a treat.

Orange Cardamom Fig Cake 2

 

Ingredients

2 large oranges
6 free-range eggs
250g ground almonds
200g coconut palm sugar
1 tsp baking powder
Pinch of Himalayan salt
The seeds of 10 cardamom pods
5 or 6 fresh figs

To garnish:
A drizzle of honey or agave nectar
Flaked almonds

Method

Preheat oven to 180 degrees.

Put the oranges in a saucepan big enough to be able to cover them with water. Boil for about an hour or until very soft and you can see the skin opening.

Cut into quarters and leave to cool on the chopping board for about 10 minutes. Remove seeds.

Put them in the food processor / blender and blitz until they become a pulp. Add the eggs while the food processor is still working (on a low speed until you put the lid back on) as this will aerate the eggs. Blend well and leave it to the side for the moment.

In a large bowl mix the ground almonds, palm sugar, baking powder and salt. Then open up all the cardamom pods, put them in a pestle and mortar or coffee / spice grinder and grind until they are no longer whole. Once ground, add to the flour mix.

Now spoon the orange mixture into the dry mix and mix really well. Make sure to get all the flour from the bottom and sides of the bowl. Set aside for a moment.

Cut a sheet of baking paper to fit a 23cm springform cake tin and place it at the bottom of the tin then grease generously with coconut oil on the paper and the sides of the tin.

Cut the figs into fine slices and layer them over the bottom of the tin. Once totally covered, add the cake mixture and put it into the oven for 40-45 minutes. Your fork should come out clean but wet – this cake has to be moist.

Remove from the oven and leave to cool on a wire rack for at least an hour – this is important. Once cool, slowly release the buckle of the cake tin and remove, then put a large plate on top of the cake and slowly turn it upside down to release the cake onto the plate. Remove the baking paper.

Sprinkle a handful of flaked almonds on top and drizzle with honey or agave and serve.

Enjoy!

Love,
Lauren

Cauliflower ‘Couscous’ with Sesame, Sweet Potato & Asparagus

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Cauliflower Couscous

Who would have thought you could take a vegetable and turn it into a carb substitute? Sometimes we just fancy a bit of stodge for dinner, right?? Cauliflower is such a versatile vegetable and by blitzing it in the Vitamix, we can turn it into a couscous-like consistency. You can pretty much add anything you like to it and, as usual, I’ve added whatever I already had in my fridge. This entire meal is plant-based and super healthy.

Ingredients

1 large cauliflower
2 sweet potatoes
Tsp coconut oil
A bunch of asparagus
About 8 chestnut mushrooms, chopped (or any mushrooms will do)
5th of a cup of water
Handful coriander
1 tbsp sesame seeds
Some sesame oil
1/2 tsp paprika
Handful sundried tomatoes
Himalayan salt & ground black pepper

Optional:
1/4 cucumber, diced
1/4 red onion, diced
1/2 red pepper, diced
Gluten free tacos
Halloumi – if not vegan

Method

Preheat the oven to 180 degrees. Peel and dice the sweet potato then put them on a baking tray with a tsp coconut oil and some Himalayan salt. Once the oven heats up the coconut oil will be melted and you can pull out the tray and mix it around to make sure it covers all the pieces of the potato. Cook for around 20 minutes, or until soft.

Cut the cauliflower into florets and put them in the blender and blitz until a couscous-like consistency is formed. Leave to the side.

Heat some sesame oil in a pan and add the asparagus and mushrooms. Mix around then add about a 5th of a cup of water and add this so the steam will cook the vegetables. Season with salt and pepper and once cooked, remove from pan and set aside.

In the same pan, add a tiny bit more sesame oil then once hot, add the cauliflower couscous to the pan and turn the heat to medium. Mix around for 1-2 minutes then add the sesame seeds and let it all heat through. Add the coriander, paprika some salt and pepper and mix for another minute, then re add the asparagus and mushrooms and mix.

Once heated through, put it on a plate or bowl, remove the sweet potato from the oven and add it to the top.

At this point you can add all the optional extras to the top or put it all inside a gluten free taco or wrap and devour!

Enjoy!

Love,
Lauren

Best Ever Chocolate Chip Oat Cookies

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Chocolate Chip Oat Cookies

These need very little introduction! They are by far the best cookies I’ve ever made and I honestly just threw the ingredients together as I was in such a rush so it was hard for me to remember the exact measurements! They are egg, soya, gluten, dairy and sugar free (depending on what chocolate chips you use) and are just too yummy!

Ingredients

1 cup ground almonds
1 ½ cups organic rolled oats
½ tsp baking powder
½ tsp bicarbonate of soda
Pinch Himalayan salt
5 tbsp coconut oil
1/3 cup maple syrup
4 tbsp almond butter
¼ cup almond milk
Handful vegan chocolate chips

Method

Preheat the oven to 180c and line 2 baking trays with baking paper and grease with coconut oil.

Mix all the dry ingredients in a bowl.

Add all the wet ingredients to the blender and blend until combined.

Pour the wet mixture into the dry ingredients and mix well. Add chocolate chips and mix.

 

Form into balls with your hands and press down on them on the prepared baking trays and bake for 10 minutes.

Put the baking sheets with the cookies on them on a wire rack or on top of some tea towels on the work surface (the surface they cool on shouldn’t be cold) to cool away from the heat of the baking trays so they don’t crisp up too much. Once cool put in an airtight container.

Enjoy!

Love,
Lauren