It's been a while between posts. In fact, it's a whole other side of the country between posts! Yes, we have moved back to Perth and have settled into our new home south of the river (my first time this side, it's taking a little while to get used to it!). We have a few boxes left to unpack and my desk, although together, still needs a top coat of paint. I'll show you around some time but for now I am simply busting to tell you...
I'M A MUM!
Just over 2 weeks ago we welcomed our first little bundle of joy into our lives, Ray, our little cookie. He is just precious. I am totally, 100%, completely biased of course, but I think that's the case with most parents. Labour went by quickly after we'd made a trip to IKEA to purchase a few last minute items in the afternoon. I didn't know the sensations I was feeling were contractions (I though I was just being a bit of a sissy and they were possibly Braxton Hicks - ha!) but clearly, it really was a last minute shopping trip as Ray was born not even 7hours later. As we were left in our room together a couple of hours after midnight I said to my man, David
"We're parents - we created this little human!"
I have repeated that exclamation a number of times over the past two weeks.
There has been a whirlwind of visitors as my parents became Grandparents for the 1st time and my man's parents for the 6th! My best friend missed out on making me my labour inducing (kidding) nutella cheesecake pots prior to his birth but she has dropped around with some delicious wholefood mudcake as nutrition for Mum. When I steal the recipe off her I'll share it here - so good!
Ray doesn't mind that there's no Christmas tree up, just a string of fairy lights glittering on our newly renovated dresser - which, I'm positively loving by the way, stacked up with my vintage finds and crockery collection, or that I'm introducing him with a rather non-festive cookie recipe. I must admit after having made gluten free gingerbread just before his birth and enough fruit mince pies for a small army (ie my then growing belly) I felt that I wanted something a little more... wholesome.
Something fruity and full of homemade goodness . Something that I won't feel too bad about eating as a midnight snack, one handed, with a cup of tea at the kitchen table, while I feed him and go nuts pinning on Pinterest at the same time.
So, go make these cookies. I did right after I'd put our little cookie down for a sleep, so you can too.
A note about The Gluten Free Scallywag Magazine : There will be a Vol 4 of The Gluten Free Scallywag Magazine, I've already started working on it . It will be released in 2015 after we've settled into our new role as parents. In the mean time we, as a family want to wish you a Merry Christmas & invite you to enter 'COOKIE' at checkout to receive $5 off the PDF version of the Gluten Free Scallywag Magazine Vol 3! Discount available til midnight Boxing Day 2014.
Also, gorgeous chopping board by my lovely husband, he's setting up shop with homemade lovelies such as these soon, so, I'll keep you posted on the details!
Apricot Sultana Melt & Mix Cookies (NF)
Makes approximately 24
The dry ingredients can also be layered in a 1Litre glass jar and gifted with an instruction tag as a gorgeous Christmas gift. The cookies should also work if you sub coconut oil for the butter. They'll be a little bit crunchier than their buttery cousins. Will keep for approximately one week in an air tight container.
You could easily switch out the dried fruits for those of your choice and the tahini for peanut butter or a nut free butter.
180g plain gluten free flour
20g quinoa flakes
1/4tsp bi-carb soda
1/4tsp gluten free baking powder
65g raw castor sugar (or plain castor sugar)
65g brown sugar
30g desiccated coconut
50g dried apricots, chopped
125 butter, melted and cooled
Preheat oven to 180degrees Celsius. Line 2 baking trays with baking paper.
In a large bowl whisk together the dry ingredients.
In a small bowl or jug whisk together the wet ingredients.
Stir to combine.
Roll into 1 1/2tablespoon balls and flatten slightly. You could also use a 60ml ice cream scoop here for this (I did and it made life a little less messy). Bake for 15-17minutes, turning halfway, until golden.
Allow to cool on trays. Store in an airtight container for up to one week.