Hummus is so easy to make at home, and taste so much better then store bought. If you don’t have tahini leave it out, just add a bit more oil. You could also replace it with smooth peanut butter.
1 can chickpeas, rinsed and drained
1/4 cup fresh or bottled lemon juice
1/4 cup tahini or smooth peanut butter
1 small garlic clove, minced
2 tbls oil (I used rice bran)
1/2 tsp salt
Extra to taste, Mrs Rogers Chilli Lime Sea Salt (optional)
Sprinkle of smoked paprika, for serving
Add all ingredients into a food processor, and process until smooth and creamy.
Scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
If hummus is to think add a bit more oil.
For a bit of zest and heat add some Mrs Rogers Chill and lime sea salt, or leave out.
Taste for salt and adjust as needed. Serve hummus with a sprinkle of smoked paprika.
Store hummus in an airtight container and refrigerate up to one week.
Serve with plain crackers and chopped up carrot sticks.
A Kiwi classic and childhood favorite. This chocolate weetbix slice is a great recipe for the kids to get in the kitchen and make. Great for lunchboxes and children’s parties too.
Chocolate Weetbix Slice
6 weetbix, crushed
1 cup desiccated coconut
3 tbsp cocoa
1 1/2 cups brown sugar
2 cups flour
4 tsp baking powder
250g butter, melted
2 cups icing sugar
3 tbsp cocoa
4 tbsp milk
coconut, to decorate (optional)
Preheat oven to 180.C
Place dry ingredients in a large bowl or food processor, mix well.
Add melted butter to dry ingredients, mix till fully incorporated
Tip mixture into a baking tray lined with baking paper.
Press mixture firmly into tray with the back of a spoon.
Bake for 10-15 minutes.
While slice is baking make icing.
Soften butter in the microwave for 30 seconds, until butter has softened.
Add the icing sugar, cocoa and milk, mix till nice and smooth.
Once slice has cooled, spread icing on top.
Sprinkle coconut over the top to decorate (optional)
Allow icing to set before cutting.
This chewy Rawnola is so delicious it only has a few ingredients and takes 5 minutes to make. Serve it on top of yoghurt, smoothies or chia seed pudding. You can even roll it into little balls for a healthy snack.
15 dates (pitted)
1/2 cup oats
1/2 cup shredded coconut
1 tbsp coconut sugar (optional) I left this out as the dates are sweet enough.
Put the dates in a food processor and pulse a few times to break them up.
Add the rest of the ingredients and process until all combined and the mixture starts sticking together.
Store in the refrigerator.
Don’t forget to try my Almond Granola recipe found HERE
These brownies are very rich and creamy, the Raspberries give it a nice tang and cut through all that sweetness.
White Chocolate Raspberry Cheesecake Brownie
200g dark chocolate, chopped into pieces
450g caster sugar
1 tsp vanilla essence
225g plain flour
1 package of cream cheese (8 ounces) softened
1/4 cup sugar
1/2 tsp essence
1/4 cup Raspberries, fresh or frozen
White Chocolate, chopped
Pre heat oven to 170C
Line a dish with baking paper.
Melt butter and chopped chocolate over a low heat in a saucepan. Take off the heat once melted.
Add sugar to the butter and chocolate mixture. Add eggs one at a time, mixing well after each addition. Stir in vanilla essence.
Mix in sifted flour and cocoa until evenly combined but don’t overmix then tip into prepared Baking dish.
In a clean bowl mix together the cream cheese, egg, sugar and vanilla until nice and smooth, no lumps.
Drop spoonfuls of cheesecake mixture on top of brownie and marble it through with a knife.
Sprinkle over the Raspberries and white chocolate.
Bake 40-50 minutes (may take longer). Brownie should be firm around the outer edges but still wobbly in the middle.
Serve dusted with icing sugar and icecream. Store in the refrigerator.
Keira is about to turn 4, so I thought it would be nice to get her a desk for her room.
I wanted to create her own space where she can chill and draw. It will also be handy when she starts school.
The desk is from Warehouse Stationary, it has two draws and one big cupboard with a shelf. Lots of great storage for all her bits and pieces.
The blush pink Lamp is from Warehouse stationary too.
I purchased the wire photo holder from The Warehouse for $18, I just gave it a couple of coats of white spray paint.
The stool is something we already had around the house, it’s a great height to fit her legs underneath (lots of room to grow) Im still on the lookout for the perfect chair.
I used a hexagon plant hanger to store all her washi tape. Available from Warehouse Stationary.
This ‘Hello Gorgeous’ print is from Little Dear Creative, she makes the most beautiful prints. Check her out!
Keira loves her new desk, we sometimes find her drawing at night when’s she supposed to be in bed asleep lol.
If you have anymore questions about Keira’s Desk Nook, I’m happy to answer them xx
Pancakes, Pikelets whatever you like to call them these are perfect for Sunday morning breakfast. Double the recipe so you have some to pop in the kids lunch boxes.
1 1/4 cups flour
2 tablespoons sugar
pinch of salt
2 teaspoons baking powder
1 1/3 cups milk
3 tablespoons oil
In a medium size bowl, whisk milk, egg and oil together.
Add all dry ingredients to the bowl, whisk well.
Grease pan with a little bit of butter, heat pan to medium heat.
Wait until pan gets nice and hot.
Make pancakes, allow tops to form bubbles before turning over.
Cook until both sides are golden brown.
These can be frozen, just wrap in glad wrap.
Serve with maple syrup, golden syrup or leave plain like my daughter likes to have them.
I’ve tried lots of different chocolate chip cookie recipes over the years, but this one will always be my favorite! hard on the outside and soft in the middle.
Chocolate Chip Cookies
Recipe source: Chelsea Winter
1 1/4 cups plain flour
1/2 tsp baking soda
1/4 tsp salt
125g butter, softened
3/4 cup brown sugar, firmly packed
1 tsp vanilla essence
1 cup chocolate chips
Preheat oven to 200C
Beat together butter, brown sugar and vanilla with a hand mixer or by hand until well combined.
Add the egg and beat well.
Add flour, baking soda and salt into the bowl, stir to combine.
Stir in the chocolate chips and mix till all mixture comes to a soft dough.
Spoon the mixture in 2 tablespoon portions about 5cm apart on a baking tray lined with baking paper.
Bake in the oven for about 8-10 minutes. The edges of the biscuits should brown. If using two trays at the same time, switch the trays around half-way through to ensure even cooking.
Cool the biscuits on the tray for about 5 minutes, then transfer to a cooling rack.