I’m so excited to announce our ‘Baking with kids cook book’ is almost complete.
Grace, Harry and I have been busy little bakers creating a TONNE of new delicious recipes to include in our little labour of love and can’t wait to share the finished e book with you very soon!
Here’s a little glimpse of the deliciousness headed your way…
And in case you’re wondering…yup, that is raw caramel slice!
Whilst the gooey choc topped caramel slice isn’t technically ‘baked’ – we’re including this recipe in your cookbook anyway because it’s just too gosh darn amazing not too.
And speaking of delicious, we’re sharing a brand new recipe straight from the pages of our ‘Baking with Kids Cookbook’ with you today…banana peanut butter & choc oat cookies.
These cookies have become a fast family favourite and it’s easy to see why.
The deep dark chocolatey dough comes together in moments thanks to the food processor, the kids love shaping and rolling the cookies in the oats and who doesn’t love the classic flavour combo of banana, peanut butter and chocolate?!
You’ll also be delighted to know these cookies freeze/defrost wonderfully (that is, if you have any left to freeze).
To bake your own banana peanut butter & choc oat cookies simply…
Begin by washing and drying your hands with your child.
Set them up safely at the kitchen bench OR small table. My kids feel confident stating on stools – but when they were younger I would pop their kids sized table into the middle of the kitchen and get them to work at the table.
Read the recipe together and collect the ingredients needed – naming them as you go.
Preheat oven to 160 degrees celsius (320F) and line a baking tray with paper.
Ask your little one to peel the banana and place into the large bowl of your processor.
Together – measure and add the peanut butter, cacao, vanilla, maple syrup and coconut oil to the same bowl. Pop the lid on and blitz until smooth.
With your child measure the rolled oats and almond meal and pulse until combined.
Place a cup of rolled oats onto your chopping board.
Take heaped tablespoons of the mixture and with oiled hands shape the cookies into rounds.
Roll each cookie in the oats to coat.
Ask your child to place the cookies onto the prepared tray (approx. 2 centimetres apart).
Bake for 10-12 minutes or until slightly golden and set.
Allow to cool slightly before serving. Enjoy X.
- 1 banana, peeled
- ½ cup (125 grams) natural peanut butter
- ⅓ cup (35 grams) cacao powder
- 1 teaspoon vanilla extract (or vanilla bean paste)
- ⅓ cup (80 mls) pure maple syrup
- ¼ cup (60 mls) coconut oil, melted
- 2 cups (180 grams) rolled (traditional) oats, PLUS extra 1 cup of oats to decorate
- ½ cup (50 grams) almond meal
- Preheat oven to 160 degrees celsius (320F) and line an oven tray with baking paper. Place the banana, peanut butter, cacao powder, vanilla, maple syrup and coconut oil into the large bowl of a food processor. Blitz until smooth. Add the rolled oats and almond meal and pulse to combine. Place remaining oats onto wooden board or plate. Take heaped tablespoons of the mixture and using wet or oiled hands shape into rounds. Roll each cookie in oats to coat and flatten slightly. Place cookies onto prepared tray (approx. 2 centimetres apart). Bake for 10-12 minutes or until slightly golden and set. Enjoy X
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