Thought I'd fly in today and blow away the tumbleweeds on this blog. For those who have been playing along on Instagram and Facebook you would have already heard the super exciting news - two weeks ago THBH and I welcomed into the World our precious and ridiculously cute daughter, Marlo Anya (aka THBB - The Hungry Babushka Baby)!
I am underwhelmed to report that all the cliche things they say about parenthood are true. Apologies to those who were waiting for some ground-breaking news in this department - I am tired beyond words, barely know what day of the week it is anymore and my most proud achievement in the last week is that I can now change a nappy in under 30 seconds (poonami nappies, give or take an extra 15 seconds). It's tough, but every day gets a little easier, and we keep learning and fine-tuning until we finally have a square centimeter in our kitchen that isn't covered with bottles, boob milk and steralising equipment where I can attempt to bake something that I really should have "scheduled" about a week ago. Oh well, if anyone is wanting to make gluten-free, vegan Anzac biscuits at 5pm on Anzac Day you've come to the right place.
Thanks for hanging in there while I navigate my new life and add yet another job title of Mum to the ever-growing CV. Yes, yes if I was a legit, hardcore blogger I would have got my sh!t together and scheduled posts to tide you guys over but I have always felt uneasy creating content in advance, kind of like I'd be lying to you guys and putting up this Superwoman front while in reality I haven't got out of my pyjamas for three days straight and I'm sympathising with all the dairy cows out there. I'm just here keeping it real, and if you're along for the ride I might just surprise you every now and then with a new blog post, and I promise it won't even be lactation cookies...
1 cup rolled oats
1 cup quinoa flour
1/2 cup white quinoa, rinsed
1/2 cup brown sugar
1/2 cup caster sugar
1/2 cup shredded coconut
1/2 tsp bicarb soda
1/4 tsp sea salt
2/3 cup (liquid) coconut oil
1/4 cup water
2 tbsp dark agave nectar
Preheat a fan-forced oven to 140ºC.
Mix oats, quinoa, flour, sugar, coconut, bicarb and salt in a large bowl. Stir in the coconut oil, water and agave syrup until well blended.
Divide mixture into 18 golf-ball sized portions. Roll into balls and place on a baking tray lined with baking paper (leave about 3cm between each ball). Press balls down gently with a fork to flatten.
Bake for 15-18 minutes or until golden brown. Let the biscuits cool on the pan on a wire rack for 10 minutes, then transfer to the rack to cool completely.