These peanut butter, date & oat cookies are so delicious and ‘oat’ so easy to make. We love desserts, but there’s something special about a cookie with only 3 ingredients!
I don’t use any packet mixes for any of my baking; only organic whole food ingredients.
You can whip these up in 20 minutes, including cooking time. I use a thermomix, but if you don’t have one just use a food processor. Use the blade attachment to blend the dates, then change it to the plastic blade attachment to gently mix in the oats. You want the oats to be relatively whole, rather than being all chopped up.
If you don’t have a very powerful food processor, I would recommend you soak the dates for at least 15 minutes in hot water. Once you’ve drained them, save 1/4 cup of the water to smooth out the dates and peanut butter mixture.
If you like a bit more sweetness, add some pure maple syrup or rice syrup. Otherwise the dates give the cookies a nice natural sweetness.
2 cups organic dates
1/2 cup organic peanut butter (no added salt, sugar or oil)
3 cups organic jumbo oats
1/4 cup water (saved from the dates if you soaked them)
Pre heat your oven to 190° degrees
Line 2 baking trays with baking paper
Blend the dates, peanut butter & water until fairly smooth. A few small lumps of dates are great for texture
Add the oats and pulse until they’re just mixed with the date mixture. It will be quite sticky.
Using damp hands roll tbsp sizes of the mixture, place onto the tray and press to flatten into a cookie shape. Try to keep them 1cm thick
Continue with the rest of the mixture
Place the trays into the oven; 1 on the top shelf and the other on the middle shelf. Cook for 12-14 minutes, until the cookies on the top tray are brown and slightly crispy at the edges
Remove the top tray and move the middle tray to the top shelf for 5-6 minutes
Cool the cookies on the trays for 5 minutes, before moving them to a wire rack to cool completely
Store the cookies in an airtight container for a week
Some say that breakfast is the most important meal of the day. If that’s true for you, then you want to be eating something delicious and nutritious right?! These cookies are absolutely delicious and easy to eat on the go. So many people eat on the run, which isn’t ideal, but sometimes can’t be helped.
I’ve called them breakfast cookies because I made them late at night and I forgot to prep some oats for breakfast. In the morning, my eldest asked if the cookies were what we were having and I thought, why not! Of course you an eat them at anytime of the day and they’re great in the lunchboxes.
The recipe is very adaptable, so you can add any type of nut or seeds that you have. If you don’t have nuts or seeds, just use extra oats! As usual, these cookies are oil free, dairy free and egg free. I made these cookies fairly large, but you can make them smaller to make the ingredients go further.
If you’re not used to cooking without eggs, oil and butter; the cookies won’t be like the traditional cookie you’re used to. They’re not crunchy and light, they are soft, deliciously chewy and satiating. The dates give them natural sweetness, so there’s no need for any extra sugar. If you’re introducing children to these cookies for the first time and you’re worried they won’t find them sweet enough, add half a cup of dairy free chocolate chips.
Makes 10 large cookies
1/4 cup organic nuts or seeds (I used almonds & hazelnuts)
2 cups organic dates (soaked in hot water for at least 15 minutes)
1 tsp vanilla essence
1 tsp cinnamon
1 tbsp flaxseed
1 1/2 cups jumbo oats (not quick oats)
Pre heat your oven to 180 degrees and line a baking tray
Boil the kettle and soak your dates in a bowl
In a food processor or thermomix, blitz your nuts or seeds (not the flaxseed) until they’re small, but not ground and set aside
Add the dates to the mixing bowl along with the cinnamon and vanilla. Blend until nearly smooth. You might need to scrape down the sides of the bowl a few times
Add the oats and nuts/seeds to the dates. Blend until the oats are just mixed in, but still whole
With damp hands shape the mixture into tablespoon size balls and flatten slightly on the tray.
Cook on the top shelf for 12 minutes or until the cookies are golden brown and still soft.
Remove from the oven and cook on the tray for 10 minutes, then transfer to a wire rack to cool completely before storing. Otherwise dig in!
Use any seeds such as sunflower or pumpkin seeds in place of nuts
If not using any seeds, ad an extra 1/2 cup of oats
Add 1/2 cup dairy free chocolate chips for a sweeter cookie
You can leave out the flaxseed if you don’t have it
Make the cookies extra large and top them with ice cream, fresh fruit or chia jam for an extra boost of colour and nutrients
Store the cookies in an airtight container and keep them in the fridge for up to 2 weeks or the freezer for up to 3 months
Potatoes are one of my favourite vegetables. They so versatile, but also very filling and contain vitamin C, vitamin B6, vitamin A, fibre, potassium, magnesium and folate (vitamin B9].
We love hashbrowns, especially the crunchy bits on the outside. They go with anything and you can eat them anytime!
In my quest to cook them without oil, I discovered that using my sandwich maker or grill produced a crispy result while still being fluffy inside.
Depending on how many people you’re feeding, you’ll need to either cook 2 batches or like me, use both the sandwhich maker and the George foreman grill. This recipe makes enough to feed 2 adults and 3 children. I use 2 potatoes per person, so you can adjust that number as you need to. You can also sub some potatoes for zucchini, kumera, onion and carrot.
I top ours with pan fried vegetables cooked in liquid seasoning and fresh garlic. You can add anything you like!
10 medium potatoes (any variety)
1/4 cup chopped parsley (or any fresh herbs)
2 chopped garlic cloves
1/4 cup nutritional yeast
2 tsp onion powder
1 tsp mustard powder
Pre heat your sandwich maker and/or grill to toast or medium setting
Scrub the potatoes and grate them into a clean tea towel
Squeeze the water from the potatoes
Place all the ingredients into a large bowl and mix everything together, making sure the potatoes are well coated
Spread half of the mixture onto the grill, making sure it is even. Repeat with the other grill if using
Close the grill or sandwich maker ensuring the lid is flat. Cook for approximately 15 minutes (each machine is different so adjust cooking time as needed). Be careful not to lift the lid too early. If the hashbrowns haven’t crisped up enough you’ll pull it apart.
Carefully remove your hashbrowns and enjoy on its own with a dipping sauce or top with your favourite vegetables.
The best bit is that you only need to gently wipe you machine, as no oil is required!
I love sundays. We always have a family outing in the mornings; today was spent at the beach. While the toddlers slept this afternoon, I got to cooking. It was a mega cook up for next week’s lunches.
1. crispy baked chick peas. They marinated for 2 days in braggs liquid seasoning, pure maple syrup and liquid smoke. They are so delicious, I had to force myself not to eat them all.
2. Brocolli and spinach tots. I used chickpea flour instead of breadcrumbs and they turned out absolutely delicious!
3. Blueberry and apple chia jam. I added the chia seeds after I had blended the fruit. It sets in the fridge and is good to eat after 30 minutes. It’s the easiest jam I’ve ever made!
4. Spelt flour and raisin scones. With only 4 ingredients, these scones only took 5 minutes to make and cook in 10! They’re lovely with the jam.
5. Date and peanut butter chocolate chip cookies. I use buckwheat flour for these cookies, as it creates an amazing texture alongside the peanut butter. I use just enough flour to hold everything together. They melt in your mouth.
6. Date, almond and oat cookies with vanilla are a favourite.
7. Potato curry balls coated in buckwheat flour and breadcrumbs.
8. Dinner was the potato curry mix as patties with rice and veggies.
I’ll only need to add veggies and fruit to the lunchboxes now which will make life much easier.
If you’d like any of these recipes, look out for my next lunchbox workshop!
I’ve been making this salad for a few years now and it never fails to please. Its filling, nourishing, colorful and delicious!
You can have it as a side or a main and your friends will be mighty impressed when you turn up for the pot luck with this.
Using seasonal veggies, you can mix it up every time. You can also change the dressing depending on the veggies you use.
This recipe is based on the veggies I last used, so feel free to use what you like and what’s in season wherever you are
This recipe makes 5 portions for a main meal. It will keep in the fridge in an airtight container for a few days.
Its great the next day for lunch with a salad or in a wrap.
GF, Vegan, Plant Based, Oil free, dairy free
For the salad
2 cups quinoa, washed and drained
1 large orange kumera (sweet potato), peeled and chopped into bite sized pieces
7 medium roasting potatoes skin on, chopped into bite sized pieces
2 tsp braggs liquid seasoning or soy sauce, separated
2 zucchini, chopped
2 handfuls of green beans, chopped in half
1 white onion, chopped
2 cups mushrooms, chopped (I used portobello)
2 carrots, sliced into batons
1 tin black beans, rinsed and drained
For the dressing:
1 tsp dijon mustard
2 cloves garlic
1 tbsp apple cider vinegar
1 tbsp pure maple syrup
1/4 cup nutritional yeast
1/3 cup water
Preheat your oven to 200°
Line 2 baking trays with a silicone mat or baking paper
After washing the quinoa and removing any stones (they’ll be a different color), place it into a large saucepan with 4 cups of water. Bring to a boil, then turn down the heat to low and cover with a tight fitting lid. Cook for 15-20 minutes until all the water has been absorbed.
Meanwhile, in a bowl spray the potatoes and carrots with a teaspoon of braggs liquid seasoning or soy sauce. Place onto one of the baking trays and cook for 20-25 minutes until brown and crispy
Put the kumera onto the other baking tray, place into the oven 10 minutes after the potatoes and cook for 15 minutes until brown
While the quinoa, potatoes, carrots and kumera are cooking, chop the onion and mushrooms. Heat 2 tbsp of water or veggie broth in a frying pan and cook the onions and mushrooms on low, add the green beans. You may need to add a tablespoon of water or stock every so often to ensure it doesn’t stick.
Chop or grate the raw zucchini into a large mixing bowl
Once the mushrooms and onions are cooked, remove from the heat
When your potatoes, carrots and kumera are cooked remove from the oven and leave to cool on the trays
Add all the dressing ingredients to a nutribullet or blender. Pulse until smooth and creamy
Taste and adjust the seasoning to your liking. If you like it thinner, add a little water
Add all of the salad ingredients into the bowl with the zucchinni
Pour over the dressing and gently mix until it’s evenly coating the quinoa and veggies
* Technically quinoaisglutenfreebased on the definition ofgluten created for those with celiac disease. However;quinoadoes have “glutenlike” storage proteins that can mimic proteins found inwheat, barley, and rye (Gluten Free Society)
* Quinoa can be subbed for wild rice for a different texture
* Millet is a cheaper alternative to quinoa, although it doesn’t contain as much protein
* The black beans can be subbed for any other beans you have
* Pure maple syrup can be subbed for any sweetener you prefer. If you don’t use a liquid, you’ll need to add a little more water to the dressing
I hope you enjoy this recipe as much as we do. Let me know how you liked it, here or on Facebook