Another week has flown past. The kids are back at school ( it was their half term last week). Amidst festivities, friends, gluttony and school projects, didn’t realise how the time just whooshed by.
Weather wise, it is much colder now, with just a few leaves hanging onto some of the trees, ready to fall off the next time they are swayed by the wind. It was a bleak day today, as we went to the kid’s school, but the colour brightened up the atmosphere. The kids were glad to catch up with their friends…one would have thought that they were meeting after a lifetime
Now, here I am, clicking away at the laptop;now and then, glancing out the patio doors to look at the branches swaying to and fro (love doing that at times); the telly has been turned on as well, a bit louder than usual, though definitely not a great substitute for the banter of the children Okay, I’m being soppy now…lets head back to the kitchen.
The following peanut butter and coconut cookies…
were made over the week, and we did love them, so here goes…
1 and 1/2 C of whole wheat flour(atta)
1/4 C oat flakes
1/2 C dessicated coconut
1 tblsp of flax seeds(brown), mixed with 6 tblsp of water, and microwaved for 1 and 1/2 minutes and mixed well
5 tblsp of smooth peanut butter, melted together with 2 and 1/2 tblsp of dark brown sugar(I used muscovado, and I microwaved the two together for 1 and 1/2 minutes)
1/2 tsp bicarbonate of soda
2 tblsp of sunflower or vegetable oil
1/3 C milk
a little granulated sugar( I used raw cane sugar) for sprinkling
- In a bowl, mix together the flour, oats, soda, coconut.
- In another bowl, mix together the flax seeds mixture, peanut butter and sugar mixture, and the milk.
- Make a well in the centre of the flour mixture and tip in the wet mixture.
- Mix everything together gently with the fingertips, until they all come together in a ball.
- Cover the bowl with plastic wrap and chill for 30 minutes.
- Pre heat the oven for 180 deg C and line a baking tray.
- make 14 to 15 balls of the mixture and arrange them on the tray, leaving enough space between them. Flatten the balls and prick all over lightly with a fork.
- Place the tray in the centre of the pre heated oven and bake for about 15 minutes or till the edges begin to be crisp and and is slightly darker than the centre.
- Remove the tray from the oven and sprinkle a little sugar over the cookies. Let the cookies cool on the tray for a couple of minutes and then transfer to a rack to cool completely before storing in air tight containers. The cookies harden further on cooling.
Both Rengoni and Agastya gave the cookies their thumbs up, and so did the grown ups. The cookies were crisp, full of peanutty flavour and the coconut and the sugar added a nice bite. What more do you want? Well, maybe, a glass of milk