These are a great healthy alternative and great for kids! You can experiment with the type of nuts and seeds you use.

• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• scant 1/2 teaspoon fine grain sea salt
• 1 cup rolled oats
• 2/3 cup chopped walnuts
• 1 cup shredded carrots
• 1/2 cup real maple syrup, room temperature
• 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
• 1 teaspoon grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots.

In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger.

Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie.

Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.

Makes about 2 dozen cookies.

These are delicious and a great recipe for a budget!!

1/2 cup honey
1/2 cup oil
2 eggs
1 cup mashed bananas
1-1/2 cup whole wheat flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Directions:

In a bowl combine salt, flour, baking powder and baking soda. In another bowl combine honey, eggs, oil and banana making sure to mix well. Add banana blend to the flour mixture, careful not to over mix. Pour into greased muffin pans or paper muffin cups. Bake at 325 degrees for 25-30 minutes. Use a toothpick to test for doneness. Remove pan to rack, and let stand for 10 minutes. Invert pan and let finish cooling on rack. Best served warm. Makes 1 dozen muffins.

I tried this last night and it was soooo delicious!!

• 2 potatoes, peeled, chopped
• 25g butter
• ¼ cup cream, warmed
• Olive oil
• 1 lamb rump, chopped
• ½ brown onion, finely chopped
• 1 long red chilli
• 1 cinnamon stick
• 2cm piece ginger, peeled, sliced
• Pinch saffron
• 2 cups water
• 400g can chickpeas, drained
• 2 tbs chopped flat-leaf parsley leaves

Boil, steam or microwave potatoes until tender; drain. Mash potatoes in a bowl with butter and cream until smooth. Season with salt and pepper.

Meanwhile, heat a little oil in a frying pan over medium-high heat. Add lamb and onion, cook, stirring occasionally until browned. Add whole chilli, cinnamon stick, ginger, saffron and water and bring to boil. Reduce heat to low and simmer for about 10 minutes or until lamb is tender.

Stir through chickpeas and parsley, cook 1-2 minutes until, warmed through. Serve lamb tagine with mashed potato.

I just love soup, especially on a cold wintery night!

• Olive oil
• ½ red onion, finely chopped
• 1 garlic clove, thinly sliced
• 3 sprigs thyme
• 1 1/2 cups chicken stock
• 200g brown mushrooms, sliced
• Sour cream and chives to serve

1 Heat a little oil in a saucepan over medium heat. Add onion, garlic and thyme, cook, stirring occasionally until soft. Add chicken stock and mushrooms; bring to boil, reduce heat and simmer, uncovered for 5 minutes.

2 Remove thyme sprigs; use a stick blender of food processor to process the soup until smooth. Season with salt and pepper and serve topped with sour cream and chives.