Kia ora my friends.
Today is a brilliant Saturday in May. There's not a cloud in the sky. The sun sits low in the sky, casting long shadows and creating a crisp atmosphere. All the hues of the season are on display - amber, gold, orange, brown - and we find ourselves outside with sleeves rolled up, gardening or walking, enjoying time together as a family. It is hard for me to believe that in under two months we expect our next wee bub to arrive. I wonder what life will be like as a family of four - a lot busier I expect! So for now I'm enjoying somewhat of a slow pace and "nesting" activities as I prepare mentally/emotionally/practically for this little one's arrival.
Exciting news! Many of you know that I finished my studies in April. This is very gratifying as it took a lot of hard work and "juggling" of commitments. I am now a Certified Nutrition Coach and I hold a Graduate Diploma in Holistic Nutrition. I'm deeply excited about what I can offer others in this capacity. I am passionate about helping people, especially mothers and families, to nourish themselves and their families more effectively. I may start posting more nutrition-related things on the blog; but I'm not sure. This space is an expression of my heartfelt home and kitchen, and I treasure it.
A place to share moments.. Moments like the one pictured above, where we made Gingernut Cookies and ate them together from the jar.
Just after these cheeky-grin photos were taken, and two large cookies had been demolished by my wee helper, I took the jar off Emilia to put them away. She wailed and wept, declaring that it was HER jar full of cookies and the she NEEDED them back. Seriously, the tantrum went on and on. She is still referring to the experience weeks later as though I performed some great injustice. "Mummy took the jar off me," she says with an injured air. I take a deep breath. "That's right, honey. I did take them off you. It was time to put them away for later."
While the tantrums are grating, I love the learning that is going on in the wonderful preschool phase our family like to call the "terrific twos". This girl has gumption. I enjoy seeing her "flex the muscles" of her decision-making and begin on that long road of self-determination; and I enjoy enabling her to do so in a safe, carefully-controlled way (oh, the irony). When I have a challenging day, I like to imagine if my child didn't try to push the boundaries, test my reactions, or express (with conviction!) her preferences for what she wears, does, or eats. I think it's safe to say that parenting would be a lot easier, yet ever so boring!
Well, without further ado, here is the recipe you have all been waiting for. GINGERNUTS! They are super delicious, crispy, sweet, spicy, full of nutritious ingredients, and easy to make.
Two notes on the recipe.
1) The recipe calls for almond butter, which is very expensive to buy. I make my own, and use it infrequently, so it becomes quite affordable for us. However, if you do not have almond butter on hand, or you do not wish to buy it, peanut butter works well as a substitution. Of course the flavour is different, but equally delicious. Perhaps increase the amount of powdered ginger you use to compensate.
2) Instead of buckinis (activated buckwheat groats - lovely for added crunch) you could use chopped almonds for crunch, or rolled oats for texture. Or omit entirely.
With love from my kitchen to yours,
Gluten-free, Grain-free, Dairy-free / Makes about 16
- 1C / 130g blanched ground almonds (cup measurement should be firmly packed)
- 1T / 7g coconut flour
- 2t ginger
- 1/2t baking soda
- 1/3C / 70g soft (but still solid) coconut oil or butter
- 1/3C / 100g almond butter
- 1/3C / 80g coconut sugar or sugar of choice
- 1 egg, whisked
- 1/4C / 45g buckinis (activated buckwheat groats) (optional – for added crunch)
Preheat the oven to 180 degrees celsius fan-bake and line two cookie trays with baking paper. Mix together the ground almonds, coconut flour, ginger and baking soda. Set aside. In a separate bowl, beat the coconut oil, almond butter, sugar and egg until well combined. Add the dry ingredients and buckinis (if using) and stir with a spoon until combined. Form into approximately 25g balls of dough and place evenly on cookie trays. Press flat using fingers. Bake until golden brown (about 10 minutes). Leave to cool completely on the trays as this is when they “firm-up”. Store in an airtight container for up to one week, or the freezer for a couple of months.
Gallery: A walk up The Mount this morning in the glorious Autumn weather; treasuring a family time before the next wee one arrives. 32 weeks pregnant.