Working from home has its advantages: flexibility, solitude, being your own boss and being there for your family, the variety of work and the people you work with! It also has its disadvantages: the isolation, loneliness and the instability of income and work...
It can be exhausting and exhilarating at the same time. I’ve always freelanced in some way (recipe writing and food styling) in my previous pre-kid life but when my first-born Pip arrived, I knew I didn’t want to return to the 9-5 grind, commuting into Sydney. Instead, I established a niche cottage industry for myself. Writing two charmingly beautiful and healthy cookbooks (Baby Pip Eats and Little Pip Eats The Colours Of The Rainbow) for busy families each time I had a baby. Which is crazy, looking back! But also easier, albeit sleep deprived when they’re babies.
I wanted to share this simple and delicious recipe for one of our favourite cookies. We love to bake together. I have vivid memories of crisp winter afternoons spent baking with my mum and my grandmother over her old AGA. These are such beautiful nostalgic memories to hold onto and I want this for my daughter and son: to learn lifelong skills through cooking and to have a healthy relationship with food, exercise and mindfulness throughout their lives. Starting cooking and education in the kitchen from day dot encourages developmental learning and piques their tiny interest in a variety of foods. Being a stay-at-home-mum who combines working from home with two children, I often find cooking meditative and a way to break up our day, minus the mess!
1 cup (250g) rolled oats
1 cup (250g) dessicated coconut
1 cup (250g) spelt or plain flour
1/2 cup (125ml) honey or golden syrup or treacle
1/2 teaspoon bicarbonate of soda
Pre heat oven to 180C and line two baking trays with baking paper.
Combine oats, coconut, flour and raisins in a large bowl.
Melt butter and syrup in a saucepan over low heat. Add bicarb and a tablespoon of water and cook until foamy.
Remove from heat and allow to cool for 5 minutes. Pour syrupy mixture into dry mixture and stir well. Roll tablespoons of mixture into balls. Place on baking tray 3cm apart, pressing down slightly.
Bake for 10-12 minutes or until golden and cooked to your liking.
Note: The longer cooking time will make the cookies crisp and crunchy in texture. A shorter cooking time makes them softer and chewier!
About the author: Amie Harper is the author of Baby Pip Eats (2015) and Little Pip Eats The Colours Of The Rainbow (2017). She’s also a nutritionist, food stylist, recipe and product developer, food scientist and home economist.