Chocolate cornflakes, a new breakfast food item?

I’ve heard about them, seen pictures of them but have never eaten one. They apparently are a Kiwi favourite and have graced the table of many a bake sale. Google New Zealand cuisine and you will likely come across Afghan biscuits.

This recipe is fairly straightforward, quick and easy.

  1. Soften 100g (about ½ cup/8 tablespoons) of butter (dairy or coconut oil based).
  2. Preheat oven to 350°F.
  3. Beat butter with ¼ cup fair-trade cane sugar. Once incorporated sift in 1½ tablespoons cocoa powder then add ¼ cup unbleached white flour and ½ cup whole wheat pastry flour. Stir to combine.
  4. Add 3/4 cup of cornflake cereal and stir to combine. I used a sprouted maize version of cornflakes. You may need to crush the flakes a little to encourage them to stick within the dough.
  5. Form little balls and place on a lined baking sheet. Flatten with the palm of your hand.
  6. Bake about 15 minutes; let cool.
  7. Prepare icing by combining ½ cup sifted icing sugar, 1 tablespoon sifted cocoa powder and 1½ tablespoons of warm water. Spoon a dollop onto each cookie and top with a walnut half or flaked almonds.

Recipe alterations:

*Replace one tablespoon of flour with protein powder.

*Get creative with the type of flour used (teff, spelt, amaranth…)

*Replace warm water in icing with rice/almond milk.


Solstice food

Today, June 21st, 2017 is the summer solstice. It marks the official start of summer and longest day of the year in the northern hemisphere. With things heating up here are some warm weather eating tips:

  • Eat more raw food.
  • Take advantage of the abundance of in season fruit and vegetables.
  • Help your hydration by eating more juicy fruit (not the gum).

And for some solstice themed food…

BBQ, grills and thrills. Bonfires and sun celebrations characterize some summer solstice rituals. Join in the spirit by grilling some veggies and trying a BBQ pulled jackfruit sandwich with some cooling coleslaw. Recipe to follow…

Or perhaps you’re more sweet than spicy. Roast some vegan marshmallows over the bonfire and squish between two graham crackers with chocolate shavings. Please sir, can I have s’more?

For a traditional libation, try some mead. Many liquor stores now stock it or you can make your own.

Lively up your shelf! Spice a-peel

Kimberley’s holiday kitchen 

It’s Easter time and that means chocolate eggs and hot cross buns! Traditionally eaten on Good Friday, hot cross buns are enriched bread made with spices and citrus zest/peel. They are marked on top with the symbol of the cross, made from either a flavourless flour water mix or a mix of powdered sugar and milk.

This weekend I undertook a hot cross extravaganza and made hot cross cookies, scones and my signature buns known as hot cross bunnies; obviously made in the shape of a (Easter) bunny.

Hot cross scones
Hot cross cookies

Previously I have made hot cross brownies and plan to make hot cross pancakes and muffins for next year.

Many recipes for hot cross buns call for ‘mixed spice’. So what exactly is in this blend?

Hot Cross Bun spice mix:

2 teaspoons of true cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon clove

This quantity will be more than sufficient for one full batch of hot cross buns. Use the leftover spice blend to make cookies, scones, cake or whatever else you can think of to ‘hot crossify’.

*For best flavour, grind the spices fresh just before using in a recipe.
*For more pungency double the amounts of allspice, nutmeg and clove.