Happy New Year!
I hope you’ve had the most wonderful holiday with your family and enjoyed delicious food, a well deserved break and a whole heap of precious quality time with your loved ones. After all, that’s what the holidays are all about.
Our break was lovely. We spent most days playing with the kids, cooking, relaxing, reading and enjoying the beautiful Australian summer.
Returning to the blog after a beautiful break has given me the most wonderful gift of fresh perspective and I am so excited for what we have in store for 2016.
Our mission this year is to create the ULTIMATE baby led weaning and home cooking resource that empowers mums to create the most delicious and nutritious food to nourish their gorgeous growing families with.
You may have noticed we made a few cosmetic changes to the site late last year and we’re hoping to further refine and tweak these until we get the platform just right for YOU! Amongst the changes we want you to be able to search and view recipes quickly and easily, create weekly meal plans AND shopping lists as well as print recipes with the click of a button.
We will also be better organising our Pinterest page! Our pinterest boards will soon represent our recipe categories so those mums who love to pin will be able to create inspirational boards that inspire their weekly meal planning.
Throughout the year we will also be hosting quite a few COOKALONG challenges. Simple, delicious, family friendly step-by-step recipes that will not only inspire you to try new ideas in the kitchen BUT increase your home cook skill set too!
We will also be hosting new GIVEAWAYS and competitions to celebrate YOU, our beautiful baby led weaning community of mothers who take the time to cook delicious food at home for their little ones so don’t forget to use #mylovelylittlelunchbox when posting your gorgeous photos!
We are so excited for 2016 but back to today’s recipe, strawberry coconut cookies. Both of my little darlings are unfortunately unwell at the moment and completely without appetite. This afternoon I attempted to entice them to eat a little something and baked these super simple strawberry coconut cookies but they didn’t take a bite. Poor little darlings. Oh well, at least mummy enjoyed one and hopefully my little ones are back to their bright bubbly selves and are able to tuck in tomorrow.
To create your own batch of deliciously fragrant strawberry coconut cookies simply…
Begin by preheating your oven to 160 degrees celsius and line 2 cookie oven trays with baking paper.
Place the sugar, wholemeal flour, baking powder, baking soda, oats and shredded coconut into a large bowl. Mix to combine.
Add the egg, vanilla bean paste, maple syrup and melted coconut oil and mix to combine.
Add the diced strawberries and gently fold to combine.
Take heaped tablespoons of the dough and shape into cookies. Place onto the prepared trays (leaving room in-between for the cookies to spread a little) and nestle a slice of strawberry into each cookie, sprinkle with a little extra shredded coconut and bake for 12-14 minutes or until golden.
Allow to cool for 5-10 minutes before using a spatula to ferry the cookies to a cooling rack to cool completely.
Serve alongside a few slices of apple and strawberry for a gorgeous baby led weaning morning tea.
- ¼ cup (55 grams) rapadura sugar (or brown sugar)
- 1½ cups (225 grams) wholemeal flour
- ¼ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- ½ cup (45 grams) rolled oats
- ½ cup (40 grams) shredded coconut, plus extra for sprinkling
- 1 egg
- 1 teaspoon vanilla bean paste
- ½ cup (150 grams) maple syrup
- ⅓ cup (85 grams) coconut oil, melted and slightly cooled
- ¾ cup (115 grams) strawberries, diced plus 3 strawberries hulled and quartered to decorate
- Preheat oven to 160 degrees celsius (325 F). Line 2 cookie trays 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 and coconut oil and mix to combine. Gently fold through the diced strawberries. 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 piece of strawberry and a sprinkle of coconut. Bake for 12-14 minutes or until golden. Allow to cool for 5 or so minutes before placing the cookies onto a wire rack to cool completely. Enjoy x
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