Spring has definitely sprung. Along with the gorgeously warm and sunny days comes a whole heap of much desired playtime that my kids are absolutely gobbling up. Most days are spent in the back garden, digging around in the sandpit, playing in the cubby house or riding their little cars round and round the garden. I absolutely love it because let’s be honest, it gives me a few extra moments of peace.
With all of the extra running around I thought the kids could indulge in a little ‘sometimes’ sweet, something a little bit special and extra sweet than our normal snacks. Most days I try to keep snack time pretty healthy but with all of the extra activity I figure a little blueberry coconut cookie drizzled with a little dark chocolate couldn’t hurt.
That said, these cookies aren’t too bad. Yes they are sweetened with rapadura sugar and a little maple syrup but they’re also chockfull of blueberries, oats, shredded unsweetened coconut and wholemeal flour. And whilst the chocolate drizzled over each cookie looks quite impressive and decadent, by weight the amount is quite minimal. I melted 50 grams of dark chocolate (that adorned over 20 cookies) and a lot of it met the baking paper rather than the cookies, especially when Miss G. was in charge of the drizzle.
As you can imagine both of my little ones absolutely adored the cookies, especially Mr H.
By the end of his cookie he had completely covered himself in dark chocolate and smashed blueberry but I didn’t mind at all thanks to his Little Chomps messy mealtime smock.
This gorgeous smock (I adore the bright red colour) has been an absolute lifesaver since Mr H. began his baby led weaning journey. Not only has my washing pile been cut in half but his clothes have remained stain free giving them a longer shelf life and saving me money yippee!
I also love that the smock is completely waterproof, wipeable and machine-washable. Following a really messy meal I simply peel the smock off Mr H. and pop it straight into the washing machine! I have four of the gorgeous smocks (they come in the coolest colours) so that they are always on hand and ready to go! I even keep one in the nappy bag for when we are out and about!
Another feature I simply adore is the elastic sleeves, they are intelligently designed to cuff little wrists perfectly to stop food and drinks destroying sleeves without being too tight around chubby little arms.
The smock comes in one size designed to grow with your little ones from 6 months to 2+ years, always remaining long enough to cover their little lap perfectly. Meanwhile, how gorgeous are Mr H.’s baby toes…
The smock is made from a soft, breathable, biodegradable fabric that is BPA and PVC-free. I also love that the fabric isn’t plastic so it doesn’t distract little ones with that terrible sounds only plastic makes.
What I love most though is the messy mealtime smock is proudly designed by a beautiful and very talented Australian mum. You can really see the thought, attention and detail that has gone into the smock to create such an amazing product. If you’re in the market for a smock I really can’t recommend this one more.
To create your own batch of blueberry coconut cookies drizzled with luscious dark chocolate simply…
Begin by preheating your oven to 160 degrees celsius (325 F). Line 1 cookie tray with baking paper and set aside.
Place the rapadura sugar, wholemeal flour, baking powder, bicarbonate of soda, rolled oats and shredded coconut into a large bowl.
Mix to combine.
Add the egg, vanilla bean paste, maple syrup, coconut oil and blueberries. Mix to combine.
Placed heaped tablespoons of the dough onto the prepared trays, leaving room for the cookies to spread a little. Gently flatten and adorn each cookie with a sprinkle of shredded coconut.
Bake for 12-14 minutes or until golden.
Place 4-5 pieces of dark chocolate into a microwave proof bowl. Place in the microwave and cook at high for 15 second intervals until the chocolate is melted.
Allow the cookies to cool for 5 minutes or so before using a teaspoon to drizzle dark chocolate over the cookies in whatever fashion your little heart desires.
Serve the gorgeous cookies alongside a little fresh fruit for a very special (once in a while) baby led weaning treat.
blueberry coconut cookies w’ dark choc drizzle
adapted from Donna Hay ‘Fresh and Light’ Issue 1
makes approx. 20 cookies
1/2 cup (110 grams) rapadura sugar (or coconut sugar)
1 1/2 cups (225 grams) wholemeal flour
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 cup (45 grams) rolled oats
1/2 cup (40 grams) shredded unsweetened coconut, plus extra for sprinkling
1 teaspoon vanilla bean paste
1/2 cup (150 grams) maple syrup
1/3 cup (85 grams) coconut oil, melted and slightly cooled
3/4 cup (115 grams) blueberries
50 grams dark chocolate
Preheat oven to 160 degrees celsius (325 F). Line a cookie tray with baking paper and set aside. Place the sugar, flour, baking powder, bicarb soda, oats and coconut into a large bowl and mix to combine. Add the egg, vanilla, maple syrup, coconut oil and blueberries and mix to combine. Place heaped tablespoons of the mixture onto the prepared trays leaving room for the cookies to spread a little. Flatten each cookie and top with a sprinkle of coconut. Bake for 12-14 minutes or until golden. Place dark chocolate into a microwave proof bowl. Place in the microwave and cook at high for 15 second intervals until the chocolate is melted. Allow the cookies to cool for 5 or so minutes before drizzling with a little dark chocolate. Enjoy x
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