Pandan Chiffon Cake

Adapted from: http://jothetartqueen.wordpress.com/2012/11/10/pandan-chiffon-cake/

I followed this recipe to the very inch. It worked very well as it measures the egg whites in weight to get the precise bake. Her site is very comprehensive and even provides tips on how to get the folding of the eggwhites right. It also provides troubleshooting tips as well.

The chiffon cake i bake turned out very well. Apart from small sections where it was a bit moist, it was nice and fluffy and light. I might turn the cake after 25 minutes next time to get an even bake. The only thing that is different from this recipe is the baking time. I took less than an hour, around 55 minutes for the whole baking time and i omitted the pandan leaves as i can't get hold of them here.

Recipe: Classic pandan chiffon cake
Makes a 23 cm (9.5″) chiffon cake
A chiffon is as beautiful as a summer’s day when it is light as air and fluffy like clouds. Though the texture of this cake is feather-light, its flavours are unmistakably pronounced, in a good way. Pandan and coconut milk complement each other and its beautiful marriage can be tasted in this chiffon cake.
Ingredients:
Group A:
100g egg yolks (or approximately 5 yolks), room temperature
35g sugar
40ml corn oil (or any other neutral flavoured oil like canola or soybean)- i used canola
about 12 fresh pandan leaves, washed thoroughly - i did not have fresh leaves so i omitted this part out
160ml coconut milk - i used the can
20ml water
1/2 tsp pandan paste
120g cake flour+
3/4 tsp double acting baking powder
1/4 tsp salt
Group B
270g egg whites (or approximately 6 whites), room temperature
55g caster sugar
pinch of cream of tartar (optional)- i used abit of salt instead
Method:
1. Preheat oven to 180 degrees celcius. Have your chiffon cake tin mould ready. Do not grease it!
2. Whisk yolks with sugar until pale and light. Add in the corn oil and whisk until incorporated.
3. Prepare pandan coconut milk: Using a blender, place coconut milk, water and cut up pandan leaves and blitz. Pour mixture over a sieve and squeeze out the pandan coconut milk. Alternatively, you can use your hands (do wear disaposable gloves as pandan juice can cause your skin to itch) to squeeze out the pandan flavoured coconut milk. Discard the remaining pulp.
4. Mix the pandan coconut milk into your egg yolk mixture. Add in pandan paste and whisk in sifted dry ingredients. Whisk well until there are no lumps.
5. Prepare a meringue: Use group B ingredients to whisk a meringue to glossy, firm, just short of stiff peaks. Start by whisking egg whites until soft peaks before adding the caster sugar and whisk till glossy and firm, just short of stiff peaks. Do not overwhisk.
6. Add in 1/4 of the meringue to the egg yolk mixture. Whisk lightly to combine.
7. Add in 1/2 of the remaining meringue to the yolk mixture. Fold gently to incorporate before folding in the rest of the meringue. Make sure that the whites are folded into the mixture thoroughly.
8. Gently pour the pandan cake batter into the chiffon tin. Using a spatula, level and smooth out the top of the cake batter and gently tap the chiffon cake tin against the kitchen counter twice to remove any large air bubbles.
9. Bake at 180 degrees celcius for about 1 hr. The top of the cake should be lightly browned and springs back to touch when it is done. At about 25 minutes into the baking, check on your chiffon cake. If the top starts to brown or crack, cover the top with a aluminium foil before continuing with the baking. You can turn down the temperature slightly as well to about 170-175 degrees celcius.
10. Remove the ready cake from the oven, place a funnel into the center hole of the tin and invert the cake to cool on a cooling rack. Only attempt to unmould the pandan cake from its tin when it is cooled fully.

 

 This is the Group A ingredients

 I am always nervous about getting egg whites right. I have watched and read alot before even attempting it. For this very reason, i used a hand mixer to control the right consistency. So even my fabulous Thermomix had to step aside for this cake.

 Whisk and whisk. took me a good 9-10 minutes standing and whisking

 This is how it looks like after folding in Part A and Part B. I did it very gently and big folds.
I knew the mixture was correct as it looks very nice and fluffy. the volume was definitely there and it was not deflated

 The pan i got is abit too big but it works as well. This is a 24cm pan.

 I did cover with an aluminum foil after 25 minutes. And i did invert it when it came right out from the oven.

 it did deflated after that. but it still had a nice height and light as a feather. Very delicate cake

 I did not wait till it totally cool. Was too impatient but definitely need to wait longer next time. I was too anxious to see the insides.

 and voila!, A perfect chiffon cake.

I love the texture and the taste. I might add more sugar next time and fresh pandan leaves please. :)

The family and our friends loved it so i will definitely have a go with more chiffon cakes next time.

Banana bread Recipe

 Adapted from http://www.karencheng.com.au/2014/05/21/my-yummy-banana-bread/

I made a mistake by adding too much flour. So will definitely take note of the measurement next time. I also used toasted almond slices in the bread and also for the topping.

Banana Bread
75g of butter
2 medium eggs, at room temperature
450g ripe banana, weighed with skin on
2 tablespoons of maple syrup or honey (Or you can just omit the sugar altogether).
¼ teaspoon of bicarb soda
pinch of salt
100g chopped walnuts
Handful of sunflower seeds and pepitas
100g of self raising white flour
125g of almond meal.
1. Heat oven to 180ºC. Lightly grease a 11cm x 22cm loaf pan. Line the base and 2 long sides with baking paper.
2. Melt the butter and let it cool. Mix in maple syrup or sugar (if you’re using it).
3. Add eggs and combine well.
4. Mash the bananas and add it to the mixture.
5. Add the chopped walnuts. Give it all a good stir!
6. Sift in flour, bicarb soda and pinch of salt. Stir slowly until *just* combined.
7. Pour into the loaf tin. Sprinkle with seeds and pepitas. Bake for 50-60 minutes, or until the top is golden brown and an inserted skewer comes out clean. Leave to stand for a few minutes then cool on wire rack.

Rhubarb Apple Mix Berries Pie

Adapted from:

http://www.donnahay.com.au/recipes/rhubarb-apple-and-raspberry-pie

 

Filling:

•  50g unsalted butter, chopped       
• 3 small Granny Smith apples, peeled, cored and chopped into 3cm pieces
• 700g rhubarb, trimmed and chopped into 3cm pieces
• 200g frozen raspberries or mix berries ( I used mix berries as this is what I had in the freezer)
• 1 cup (220g) raw sugar, plus extra, for sprinkling - adjust sugar to taste. 1 cup is actually fine as rhubarb is very sour
• 2 teaspoons finely grated lemon rind
• 1½ tablespoons lemon juice
• 1 teaspoon vanilla bean paste

Ginger and vanilla pastry

• 1⅔ cups (250g) plain (all-purpose) flour
• ¼ teaspoon baking powder
• 1 teaspoon ground ginger
• 2 tablespoons caster (superfine) sugar
• 180g cold unsalted butter, chopped
• ¼ cup (60ml) water, chilled
• 1 teaspoon vanilla bean paste

To make the ginger and vanilla pastry, place the flour, baking powder, ginger, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. I pulse this with the Thermomix. With the motor running, add the water and vanilla and process until the mixture comes together to form a smooth dough. Roll the pastry out between two sheets of non-stick baking paper to 4mm thick and refrigerate for 1 hour or until firm. Preheat oven to 180°C (350°F). Melt the butter in a medium saucepan over high heat, add the apples and cook, stirring frequently, for 4–5 minutes or until softened slightly. Add the rhubarb, raspberries, sugar, lemon rind and juice and vanilla and cook, stirring occasionally, for 15–17 minutes or until the fruit is tender and the liquid has thickened.  Transfer to a bowl and refrigerate until cooled. Spoon the mixture into a 1-litre-capacity pie dish. Using various-sized fluted round cookie cutters, cut about 22 rounds from the pastry, re-rolling as necessary. Layer the rounds over the top of the rhubarb and sprinkle with the extra raw sugar (see tip). Bake for 20–25 minutes or until the pastry is golden and crisp. Serve warm. Serves 6–8.

tip: Place your pie dish on a large baking tray, to catch any spills while in the oven.

 

 

 

 

 

 

 

 

 

Chicken Nugget with CornFlake crumbs

This is the easiest chicken nuggets I have prepared and taste just as yummy. I omit the flour and egg step and the less mess makes a happier me.

Ingredients:

Minced:

1kg chicken thigh fillet (minced up in the Thermomix till resembles mince)

1 large zuchinni

1 bunch of kale leaves

Garlic Salt -a few shakes of this and to suit taste

Dried parsley- another few shakes

Salt and pepper

Crumbs coating:

3 cups of smashed up corn flakes. I use the Thermomix for half of the cornflakes and found it disintegrated into powder form, so for the other half i manually squashed them to give it that crunchy texture when i coat the chicken.

at least 1 cup of breadcrumbs- i used all my leftover breadcrumbs

Onion powder- just a dash

Garlic powder- another dash

Method:

prepare the bed for coating your chicken first. I mixed all the coating together and place it in a large baking tray

Prepare all trays for baking and line with baking paper

Next prepare the mince. I minced all the vegetables in the Thermomix for a good Speed5-6 for couple of seconds. Then in another bowl goes the chicken, Speed 10 and longer as the chicken was hard to get into a nice minced texture. 

Then mix them all up with the seasoning. The mixture should be wet so you do not need to coat with flour and egg and crumbs.

 The mixture goes straight into the coating. I rolled them up in ball sized and dip them in the coating.

make sure they are nicely coated

Bake for first 10 minutes at 200C and the next 10 or until cooked at 180C.

My kids gobbled them up despite seeing all the green vegetables in them. They are truly yummy with the crunchy cornflakes. 

 

Quinoa Banana Choc Chip Muffin

 

Adapted from: http://www.onecooktwokitchens.com/gluten-free-banana-quinoa-muffins-and-the-grains-giveaway-continues/

Ingredients (modified to my tastebud):

3 cups quinoa flour 

1 cup almond meal

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (1/4 teaspoon if you have fresh)

1/2 teaspoon salt

1 cup chocolate chips

 1 cup walnuts broken into pieces

2 large egg

3/4 cup packed light brown sugar

6 large mashed ripe bananas (approximately 1 1/2 - 2 cups)

12 tablespoons canola oil

2 teaspoon vanilla

Method:

1. prepare the dry ingredients first. I used the Thermomix to made my quinoa flour and almond meal.
I measured 3 cups of quinoa grains and blend in Thermomix on Speed 10 for 1 minute. Pour mixture into large bowl
2. Next place raw almonds into Thermomix bowl (I used the same bowl from the quinoa flour). Blend for 40 seconds on Speed 10. I turn the dial slowly up to Speed 10 as the almonds are quite hard and can cause quite a fright in the house.
3. Pour the almond meal into the bowl and whisk them together.
4. Add in baking powder, cinnamon, baking soda, salt and nutmeg. Whisk them and blend them together. Add in the chocolate chips and the nuts and mix them slowly.
5. In another Thermomix bowl, I add in all the wet ingredients. eggs, brown sugar, bananas (make sure the are really ripe, mine was really brown all over), oil and vanilla. Blend on Speed 4 for 10-15 seconds.
6. Preheat oven to 180C
7. Mix the dry and the wet ingredients. DO NOT over mix. Muffins just need to be barely combined. I stir from bottom up and big folds.
8. I managed to get 24 muffins out of this batter. I used an ice cream scoop to get them into muffin cups.
9. Bake for 15-18 minutes. Use the toothpick to check if it is cooked. Toothpick will come out clean when it is cooked.
10. These muffins are really good. They are soft, moist and not tough. So this time the mixing is right.

My batter ready to be bake

 large scoops for a good wholesome snacks for my kid's lunch box.

after baking them. Nice straight out from the oven.

They are healthy, packed full of good stuff. Please do try it

Aussie Meat Pies



Adapted from:
http://www.recipecommunity.com.au/recipes/aussie-meat-pies/69279

I did not make my own pastry but I promise I will when I am given more time in the future.

Ingredients for Pie Filling:

2 garlic cloves minced
1 brown onion minced
2 tbsp olive oil
1 tbsp cornflour
500 g minced beef
3 stalks of celery minced
1 large carrot minced
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 small teaspoon of Thermomix vegetable stock diluted with 1/2cup water (can omit and replace with salt)
1 tbsp Vegemite
1 tbsp. of mix dried herbs of choice (I used dried parsley)
100 g button mushrooms, , thinly sliced
freshly ground black pepper, to taste
a squeeze of tomato ketchup

Method:
1. Sautee the garlic and onions until fragrant
2. Add in the beef, season with pepper, soy, Worcestershire sauce and vegemite
3. Next add in the mushroom and continue to cook the mixture down
4. Add in the vegetables together with vegetable stock and cornflour. Add in pepper and continue to add seasoning until taste suits.
5. I let the filling cool in the fridge overnight
6. To bake the pies, I used store bought shortcrust and puff pastry. Shortcrust goes to the button and puff is to line at the top of the pie.
7. I used the 12 muffin tray to make the pies. I cut a large circle to ensure I am able to fill the muffin hole with the shortcrust pastry. Fill them up with the filling and cut a smaller circle to cover the top. Use some water to seal the sides
8. Mine pies exploded as I did not seal them properly. Also the shortcrust pastry is really hard to handle.
9. Bake for 20 minutes at 175C

Salted Caramel Brownies

Adapted from
http://tenina.com/2010/05/salted-caramel-brownies/

I changed the recipe to suit our taste
Ingredients:
280g rapadura sugar
90g unsalted butter
1 tsp vanilla essence
2 tsp sea salt plus extra for topping
4 large eggs
1 large yolk
60g cacao powder
150g Plain flour
200g each macadamia and pecan or pistachio kernels, Almonds or any desired nuts
Extra nuts for topping

DO:
Preheat oven to fan forced 180°C and line a 22cm square pan with baking paper that comes up over the edges for easy removal.
Place sugar, butter and vanilla into Thermomix bowl and chop together for 5 seconds on speed 6. Cook for 15 minutes at Varoma temperature on speed 2. Let it cool before the next step.
Add salt and incorporate for 20 seconds on speed 4.
Add eggs, yolk and cacao to Thermomix bowl and mix for 15 seconds on speed 5.
Scrape down sides of bowl and add flour and nuts and mix for 10 seconds on speed 5.
Spread into prepared pan, stud with additional nuts, sprinkle generously with additional sea salt and bake for 10 minutes.
Remove from oven and bang on bench quite firmly to prevent rise from continuing. Return to oven for a further 20 minutes or until just wobbly in centre. I reduced the heat to 160 for a longer slow bake. Keep checking every 10 minutes.

Allow to cool slightly in tin before cutting into enormous pieces and wolfing down immediately

 Before baking

 After baking. I will reduce the cooking time next time as it over baked it and the insides were more like cake texture instead of the fudgy brownie feel.

 All sliced up

It tasted very nice with the salt and it was not too sweet as I have reduced the sugar. Perfect with a cup of coffee.. Happy Australia Day!

Vegemite/ Ham & Cheese Scrolls

 

 Ingredients (Vegemite):

250 g white baker's flour
250 g wholemeal baker's flour
50 g chia
2 tsp dried yeast
40 g extra virgin olive oil
1 pinch sea salt
300 g lukewarm/tepid water
20 g butter, melted
2 tbsp Vegemite
200 g mixed cheeses grated

Ingredients (Ham and Cheese):

250 g white baker's flour
250 g wholemeal baker's flour
50 g chia
2 tsp dried yeast
40 g extra virgin olive oil
1 pinch sea salt
300 g lukewarm/tepid water
Pizza base sauce (2 sachets)
150gm shredded ham
200 g mixed cheeses grated

Method (same for both, just switch ingredients at Step 5):

1. Make dough by placing flours, seeds, yeast, olive oil, salt and water into TM bowl and mix for 6 seconds on speed 6. With dial set to closed position , knead dough for 2 minutes on interval speed .

2. Place dough in an oiled bowl and allow to prove in a warm place for 15-20 minutes. (You could cover the bowl with a clean, damp tea towel and place in oven set at 40 degrees C).
3. Meanwhile, place the cheeses into the TM bowl and grate for 8-10 seconds on speed 8.
4. When dough has risen, pre-heat oven to 220 degrees C. Use a little of the melted butter to grease a rectangular ovenproof dish.
5. Turn the dough out onto a floured surface and roll out into a large rectangular shape. Brush with a little of the melted butter and all of the Vegemite. Next, sprinkle almost all of the cheese on the dough taking care to cover all the edges.
6. Carefully roll into a large sausage shape and use a serrated knife to cut into 10 x 5cm rounds. Turn filling side up and arrange in the baking dish next to each other so there are no gaps.
7. Brush the scrolls with a little butter, sprinkle with extra cheese and bake for approximately 15 minutes or until golden brown. The Cheesy-mite scrolls are best eaten straight from the oven but can frozen and defrosted later for the school lunchbox

My dough ready to rise. It took me an hour to double its size. i made double the recipe as i want to make two different types of scrolls.

Flour the surface and get ready for rolling the dough. I cut it to a nicely shaped rectangle. It makes it easier to roll when the shape is consistent

Spreading the vegemite over the butter.

Roll them tight into a huge long sausage :)

 

 All done, getting ready to be bake in the oven. Just waiting for the ham n cheese counterpart.

 

 

Spread pizza sauce all over the dough for the ham and cheese

Sprinkle and go crazy with the ham and cheese. Ham then later cheese

Nicely rolled and waiting for the final touches.

I used up the remaining butter to spread on the scrolls and then sprinkle with a bit more cheese.

Ready to be baked. It took me 20 minutes to complete them
i rotate them between the shelves in the oven just to get an even bake.

 

Both look the same but the top is the vegemite and i the bottom is the hamd and cheese scrolls

 

 





My Chicken Nugget Recipe

Ever since youtube and media has released so many creepy stories about chicken nuggets, I have avoided any nuggets bought outside. Even the frozen ones. My only solution is to make my own chicken nugget.

Honestly, the ingredients are simple. The steps and the preparation is the messy part. But seeing the exact goodies that goes into my chicken nuggets, it is worth while.

Ingredients:

-2kg chicken breast (i like to make this in bulk and freeze)

- one large zuchinni

- one large carrot

- one large onion

- 3 cloves of garlic

- Salt & pepper to season

- Breadcrumbs (i made alot of breadcrumbs due to lack of bread popularity in my household)

- 4 eggs ( this is the amount i needed to make all my chicken nuggets)

- flour (add this as you go)

- Chia seeds (optional)

Method:

-Make sure you have all the largest pan, plates ready with the ingredients

- I required 2 baking trays ( one to spread my breadcrumbs and chia seeds mixture, another one for the flour)

- I had one bowl of eggs whisked

- I used at least 3 large plates to store the nuggets temporary

- First step, minced the chicken meat. I turbo this in my Thermomix for a few seconds. I remove the meat aside

- Second step, minced the veggies, onions and garlic. I turbo this as well in the Thermomix for few second. I added the seasoning at this stage. I only added around 1 tbsp for 2kg of meat. I realized I do not need a lot of salt for this as my breadcrumbs were already pre seasoned with salt when i made them.

- Third step, mix the chicken and veggie mixture. I like the veggies really minced up as the kids will be picking on them if the are not small enough. Again, i used the Thermomix to do a quick mix on Speed 5.

Now, the preparation. I believe this is the long and messy part.

Take a scoop of minced mixture and roll into a ball. I had to oil my hands as it was very sticky. I rolled them all up and place them on plates before the next step.

Once all the mixture is done, I started coating them in the flour and flattening them into a nugget shape. I finished all the flouring too before moving to the egg part (the tricky part).

At this stage i would have all my containers lined up on my kitchen bench. Start with dipping the floured nuggets in the egg mixture and then putting them in the breadcrumbs mixture. I try to do a batch of 5 egg dips until i have no space in my breadcrumbs mixture tray.

Make sure the nuggets are well coated in the breadcrumbs. Once they are well coated i transferred them to the containers.

I made around 25 semi large sized chicken nuggets with this amount of ingredients. I think if you rolled them up smaller you will get more. My were looking more like a chicken steak. I got lazy. :)

Just bake the nuggets straight from the freezer. No need to thaw them. I sprayed some olive oil on them to give them a nice golden brown colour.

This is just some of the nuggets we had for dinner. They tasted good. the kids enjoyed it and I had extras for lunch the next day. this fed the entire family of 4 plus 2 lunch boxes. My little one himself had 4 nuggets. They were massive size!

After baking in the oven at 180C for 15-20 minutes. Love Love them.

You can also add any type of vegetables in the chicken nugget. I only used what i could get hold on at that time.

Chia Bread

Adapted from : http://www.recipecommunity.com.au/recipes/wholemealwhitechia-mix-loaf/90806

I baked this on Saturday. Fresh loaf for breakfast.

Ingredients

Bread Loaf

250 g wholemeal flour., I use Atta
250 g white bakers flour., I use Wallaby
10 g dry yeast., I use Lowans
1 tsp sea salt.
1 tsp raw sugar.
30 g Olive Oil.
300 g Warm water.
2 tablespoon chia seeds
6 tablespoon Warm water., up to 8tblspns

Preparation

Bread Loaf

Mix Chia Seeds and 6-8 tablespoons of water to form a gel. Set aside

Add into Bowl in this order
Warm Water (not too hot)
Yeast
Salt
Sugar
Flours
Oil
Mix on 6 for 10 seconds
Add in Chia Gel
Mix on 6 for 10 seconds
Turn to Closed position and Knead for 2 minutes
Empty into a lightly sprayed bowl and put glad wrap over the top Place into a warm place until dough has risen to the top.
Empty onto a lightly floured board/mat and knock down, and shape into a loaf and place into loaf tin. I bought mine from a place in WA called All about bread. Most good kitchen places sell these good quality loaf tins. I use mine at Christmas time for Icecream pudding as well Its a very versatile pan !
I lightly spray my loaf tin with oil.
Then place into a warm place and allow to rise again, at least 3/4 of the way but preferrably to the top
The double rising is one of the ways of ensuring a good loaf
Brush top of loaf with water lightly
Place a container of water in the bottom of the oven. This gives a nice crispy crust
Bake in a preheated oven of 180-190 degrees depending on the temperament of your oven ! allow around 30 minutes. Check after 20mins
At around 30 mins take the loaf out and give it a tap on the bottom and it should sound hollow

Lemon Curt Tart

Pastry method adapted from:
http://www.joyofbaking.com/SweetPastryCrust.html


We are having some guest over and i just thought of my homemade lemon curd in the fridge, getting very near to be thrown in the bin.

I decided to make a sweet shortcrust pastry from my old time favourite site. Joy of baking is the site i always go to when i started baking. It has clear instructions and video which really helped alot.

These are the ingredients:

Sweet Pastry Crust:

1 1/2 cups (195 grams) all purpose flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg, lightly beaten



 

I used the Thermomix to cream the butter and sugar. Speed 5 is all i needed.  I then add the dry ingredients and pulse it till it resembles crumbs.

 

 

 Transfer to a bowl and started bringing it together into a ball.

 Wrapped it in cling wrap as per recipe and in the fridge it went. For a good hour or so as I was busy with other chores.

 The pastry is nice and hard when i got to it. It is very difficult to roll this one as it cracks easily. I followed the video on how to get the pastry to the tin.

It was not hard at all. Hard part is fitting it in the freezer for 15 minutes.

 

I poke alot of holes in the pastry and then got it in the oven to bake.

 

 

the finished product. the curd is great. pastry was abit hard to cut through but all good.





Healthy M & Ms cookie with Quinoa Flour

Adapted from :
http://www.semihealthyblog.com/2012/01/semi-healthy-m-cookies.html

*updated 9 November 2013 - This is my version after 3 tweakings and bakings.

Ingredients (i double them to bake in bulk)
1 cup (226 gms) crisco -i used butter instead
1/2 cup brown sugar
2/3 cup sugar
4 TBS milk 
2 TBS vanilla
2 TBS chia seeds + 6 TBS warm water = chia gel (let sit for 5 minutes to get thick)
Dry ingredients:
3 cup whole wheat flour - i used oat flour
1/2 cup flaxseed flour - i used quinoa flour
2 tsp salt
2 tsp baking soda
1 cup dark chocolate m&ms or smarties
1/2 cup of toasted sunflower seeds. You can add more nuts/seeds of any kind. I will increase to 1 cup next time. I was baking for a boy that may not tolerate nuts so i just used up my sunflower seeds

How To:

1. Cream together sugars and butter. Add milk, vanilla and chia gel. (make sure all ingredients are room temperature)
2. In a separate bowl, mix dry ingredients (not m&ms) together. I made my flour on the Thermomix Speed 9 for 9seconds or until fine.
3. Slowly add dry ingredients and carefully stir. Add seeds/nuts
4. Either scoop cookies onto greased baking sheet if you are baking immediately, i put 3 M&Ms or smarties on each cookie. You can opt for just 2. I put the separately like this cause i don't like it to get crushed in the batter.
5. Bake 10-15 minutes at 325 degrees F. 

How I love creating healthy version of cookies, cakes and anything sinful. My son eats snacks that are mostly made from scratch at home. If i do not have time, i will get him store bought treats. But nothing beats having fresh cookies in the lunch box.

I found this recipe where it does not use any egg or flour. Not that i am against it but i love using chia seeds. And this is another method of replacing eggs in baking. - chia gel!

i modified the recipe as it calls for flaxseed meal and wholemeal. I used oat flour and quinoa flour. The distinct smell of quinoa is just lovely. I used the thermomix to mill them into flour.

 

This is my chia gel after sitting in 3 TBS of water for 10 mintues. 

 

 

Unlike the recipe where it mix the M & Ms in the batter, i individually place them as i do not want them squashed

 

 

The recipe was abit sweet. Or i might have put too many M & M on each cookie. But it taste really nice and light. And so good for the kids. I also need to bake it longer as it was too soft. It took me around 15 minutes of baking time. I think it is due to the type of flour i have used in this recipe.

Verdict, the kids love it and i will definitely make more of them soon

 

Oops upside down pic of my smarties cookies. I have adapted this recipe to the right taste/texture.