A Healthy Snack: Carob and Oats Cookies

Did you know…

Carob flour or carob powder is produced by coarsely grinding carob pods to remove the seeds. The carob pods are then roasted and grounded to make the carob flour. The resulting carob flour has a starchy bean-like texture and looks and tastes like cocoa.
Carob flour contains a low amount of saturated fat and no cholesterol. It is high in fiber and also contains amino acids, vitamins and minerals.

Yield: 6 dozens


1 cup raw sugar

1/2 cup honey

1/4 cup peanut butter

2 eggs

3/4 cup low fat milk

3/4 cup cold pressed olive oil

2 1/2 cups oats

1 cup plain flour

1 cup carob flour

1 tsp baking powder

2 tsp cinnamon

2 tsp ginger

1 tsp allspice

1 tsp nutmeg

1 cup chopped banana chips

1/2 cup chopped walnuts



In a bowl, combine raw sugar, honey, eggs, milk, olive oil, peanut butter and mix well.

In another bowl, combine plain flor, carob flour, baking powder and spices; stir this mix into the batter.

Stir in oats, banana chips and walnuts.

Preheat the oven at 180*C.

Roll out dough between two pieces of parchment or waxed paper into 1/2 cm .

Cut into squares. Then lift with a wide spatula the cookies and place them 1 cm apart on the baking sheet.

Bake for 15 minutes.

Remove immediately and cool on wire racks.

Store in airtight container for up to two weeks.

Baby Doughnuts… aren’t they cute?


Doughnut batter:

1 cups plain flour, sifted

1/3 cup granulated sugar

1 tsp. baking powder

1/3 cup milk

1 tsp. vanilla extract

1 eggs, lightly beaten

2 tbsp. butter, melted


Preheat oven to 200°C.

In mixing bowl, sift together flour and baking powder, add the sugar.

Add milk, eggs, vanilla extract and butter and beat until just combined. Spray doughnut cavities with cooking spray or brush with butter.

Fill each donut cup approximately 1/2 full with a piping bag.

Bake 10 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing.

Finish doughnuts with glaze.

Doughnuts are best served fresh.

Chocolate glaze:

1/2 cup icing sugar

1 tbsp. water

½ tsp. vanilla extract

4 tsp. of cocoa powder

In small bowl, stir together sugar, water and vanilla extract until sugar is completely dissolved.

Add cocoa powder and stir until color is uniform.  Use immediately to glaze doughnuts.


Go Bananas…”

Banana Baby Cakes


100g butter, softened

1/2 cup raw sugar

2 eggs

1 1/4 cups plain flour

1 tsp baking powder

lemon and orange zest

3/4 cup mashed banana

2/3 cup coconut cream

Chocolate glaze

Banana chips


Preheat oven to 180°C.

Grease the muffin pan.

Using an electric mixer, beat butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Sift flour and baking powder over butter mixture. Stir to combine.

Add banana, lemon zest, orange zest and coconut cream. Stir until just combined.

Spoon into prepared pan.

Bake for 20 minutes or until a skewer inserted in the middle comes out clean.

Stand in pan for 5 minutes. Turn out onto a wire rack to cool.

Glaze and decorated with banana chips.