Some of the measurements were missing, including the amount of flour, but her mum suggested to just add enough flour to make a semi thick mixture : )

As usual mums back then never wrote down recipes, they just went by look, smell and taste.

This is my adapted, ad libbed version which I recently took to a picnic and they went down a treat!

Note the dried mint goes perfectly with the cheeses and gives the muffin a lightness and lift.

These are perfect for breakfast, lunchboxes and are just delicious dipped into soup.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour
Aluminum-free baking powder
Bicarb soda
Extra virgin olive oil
Black pepper

Print

Savoury Cheese Muffins

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 15

Author Brenda Janschek

Ingredients

• 1 cup milk
• 6 eggs
• ½ cup mild extra virgin oil oil
• 2 & ¾ cup spelt flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarb soda
• 1 cup romano cheese grated
• 1 cup feta crumbled
• 1/2 cup cheddar or tasty cheese grated (extra to sprinkle on top)
• cracked black pepper
• 1 tablespoon dried mint

Instructions

• Line a 12 cup muffin pan with muffin cases
• preheat oven to 180 degrees
• In a jug whisk together milk, eggs and olive oil.
• Into a large bowl add the flour, baking powder and bicarb soda, all the cheeses, black pepper and dried mint .
• Make a well in the centre of the dry ingredients and pour the wet ingredients into it.
• Stir lightly with a fork until almost combined. (the batter should be lumpy, don't overmix) Spoon into muffin tin and sprinkle with remaining cheddar.
• Bake for 30 minutes or until skewer comes out clean and muffins are golden on top.
• Allow to cool in tray for 5 minutes before transferring to cooling rack

If you’re looking for more recipe inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other similar recipes you might like are Egg Muffins and Rich and Delicious Chocolate Muffins (with vegetables!).

Bren x

I mean, constantly trying to dream up ways to add them into recipes is a dead giveaway right?

I wasn’t sure if my gang would go for this peanut version of the choc-chip biscuit, so I did half the batch without the peanuts.

The peanut-less batch paled in comparison, with a unanimous vote from the whole family for the peanut version!

I think it’s that extra little crunch and saltiness that does the trick.

No, you probably can’t pack these in your kids school lunchboxes (save them for after school) but lucky for you you can grab 40 sweet and savoury, nut-free and refined sugar-free, school-friendly lunchbox ideas in my Easy Wholefood Lunchboxes recipe ebook here (the Coconut Rough Cookies are to die for!)

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rapadura sugar
Vanilla
Spelt flour
Baking powder
Dark chocolate chips

Print

Peanut and Choc Chip Biscuits

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Author Brenda Janschek

Ingredients

• 180 grams butter room temperature
• 2/3 cup rapadura sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups spelt flour
• 1 teaspoon baking powder
• 100 grams roasted salted peanuts, chopped (I bought them already roasted but sprinkled with sea salt myself)
• 3/4 cup dark chocolate chips

Instructions

• Preheat oven to 170 C.
• Line two baking trays with parchment paper.
• Put butter into a medium-large bowl and soften. Add sugar and beat with an electric mixer until pale and creamy (approx 2 mins).
• Add egg and vanilla and beat through on low setting.
• Sift in spelt flour and baking powder and fold through until just combined (I actually get my hands in and mix it together)
• Add peanuts and choc chips and fold thorugh
• Put tablespoons of the batter around 4 cm apart onto the tray and gently flatten
• Bake 10 minutes, spin trays around, bake another 5 minutes until just golden.
• Cool on trays for a few minutes allowing them to set slightly.
• Cool completely on wire rack.
• Store in airtight container.

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

You might also like to try my recipes for Peanut Butter Slice and Chocolate Choc Chip Cookies. 

Bren x

I’ve been a busy Lizzy creating recipes for my upcoming lunchbox ebook (we start shooting it next week, eeek!) but with an abundance of lemons and poppyseeds, I decided it was time to create a new simple cake recipe for the blog while I was at it.

This cake is deliciously tangy and lovely and moist due to the yoghurt and olive oil.

It’s bright, tangy taste pairs perfectly with a good dollop cream and sweet, tart berries.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour
Baking powder
Desiccated coconut
Rapadura sugar
Olive oil
Vanilla powder

Print

Lemon Yoghurt Poppyseed Cake

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Author Brenda Janschek

Ingredients

• 2 cups spelt flour
• 2 tsp baking powder
• 1 cup desiccated coconut
• 2-3 tablespoons poppyseeds
• ¾ cup rapadura sugar
• 3/4 cup olive oil
• 2 eggs
• 1 cup yoghurt
• ¼ cup lemon juice
• zest of 2 lemons
• 1 tsp vanilla essence

Notes

Preheat oven to 180 degrees celsius
Grease and line a loaf tin or square tine with baking paper
Place the flour, baking powder, coconut, poppy seeds and rapadura sugar into a large bowl and mix to combine creating a well in the centre.
Place the oil, eggs, yoghurt, lemon juice, lemon zest and vanilla into a jug and whisk to combine.
Pour the wet ingredients into the well of the dry and mix until just combined
Bake for 40-50 minutes or until a skewer inserted removes cleanly. Allow to cool for 5 minutes or so in the tin before removing it to cool completely on a wire rack.
Best served with cream and berries.

If you know someone who could use some wholefood recipes please share this recipe with them. Feel free to share my FREE breakfast ebook below  too : – )

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek or #brendajanschek,  I’d love to see what you make!

Here are a couple other easy cake recipes you might like – Cardamon Spice Cake or my Gluten-Free Brownie Cake.

Bren x

It’s moist, sweet and delicious.

It’s best served toasted and warm with a smattering of butter and a side of thick yoghurt or ricotta.

Here’s how you create this wonderfully delicious breakfast loaf.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Baking powder
Sea salt
Rapadura sugar
Vanilla powder
Cinnamon
Almond meal

Print

Gluten-Free Apple and Raspberry Breakfast Loaf

Author Brenda Janschek

Ingredients

• 3 apples peeled, cored and quartered
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/4 cup butter softened
• 1/4 cup rapadura sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 cups almond meal
• 1 cup raspberries

Instructions

• Preheat oven to 175 degrees celcius and butter a loaf tin and line with baking paper.
• I used my thermomix for this recipe and just popped the apple in for 1 second on speed 5 in order to grate the apple. You can do the same with a food processor or just use a manual grater.
• I then added in the baking powder, salt, eggs, butter, vanilla, sugar and cinnamon and blended on reverse speed, 10 seconds, speed 3. Or you can pop all the ingredients in the food processor or into a bowl and stir until well combined.
• Add the almond meal and mix on reverse speed for 10 seconds on speed 4 or pop into food processor or bowl and mix until just combined.
• Gently stir through the raspberries.
• Pop the batter into the loaf tin and into the oven for 45 - 55 minutes. Check at 25 minutes and rotate.
• Allow to cool for an hour in the tin before serving.

Notes

This loaf is very moist so is best served toasted (I use the grill option in the oven) and is delicious served with a lashing of butter, thick yoghurt or ricotta and some extra berries.

If you know someone who could use some healthy breakfast inspo, please share this recipe with them and while you’re at it feel free to share my FREE breakfast ebook below : – )

And there are more delicious breakfast inso in my ebook Real Food For Hungry Teens.

And if you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes.

Here are a couple other breakfast recipes ideas you might love – Vanilla Apple Chia Pudding and Spiced Quinoa Porridge. 

Or if you’re falling short of your daily does of vegetables, here are 12 Ways To Include More Vegetables at Breakfast. 

Bren x

Print

Nana's Coconut & Raspberry Slice

Cook Time 30 minutes

Author Brenda Janschek

Ingredients

Base

• 1/3 cup rapadura sugar
• 100 gms butter
• 1 egg
• 1 1/2 cups wholemeal spelt flour
• 1 1/4 teaspoons baking powder
• pinch sea salt

Middle layer

• 1/2 cup raspberry jam or see alternative in notes

Topping

• 1 cup desiccated coconut
• 2 tablespoons rapadura sugar
• 1 egg

Instructions

• Preheat oven to 175 degress and grease a 20 x 20 cm baking tin with butter and line with baking paper.

Base

• Beat together butter and sugar for 2 minutes then add egg and beat until just mixed through.
• Stir together spelt flour, baking powder and salt in a bowl.
• Add the flour mix into the butter mix and stir until just combined.
• Press this into the prepared pan.

Middle layer

• Spread a thin layer of raspberry jam onto the base, you don't want it too thick otherwise it can make the slice a little soggy.

Top layer

• Pop the desiccated coconut, sugar and egg into a small bowl and whisk together with a fork.
• Gently spread the mixture on top of the raspberry layer.
• Pop into the oven for 30 - 40 minutes (check after 20 minutes and rotate the pan). The slice is ready once the top is golden.

Notes

Make your own raspberry jam by popping one cup of frozen rapsberries with 1 tablespoon maple syrup or rapadura sugar into a saucepan on a low heat, stirring and mashing up the berries as you go.
Remove from heat and stir through 1 tablespoons of chia seeds which will thicken up the jam.
Allow to cool before spreading onto the base of the slice.

If you know someone who could use some healthy dessert inspo, please share this recipe with them!

Please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. You know I get a kick out of seeing you make my recipes.

Here are a couple other classic healthy treat recipes ideas you might love – Jam Drops and Raspberry Swirl Slice.

And if you haven’t done so already, grab a copy of my Free Breakfast recipe ebook below.

Enjoy!

Bren x

I had an early Easter with my mum, brother, sister and our kids on the weekend.

One of my family members is dairy- free, so I wanted to make something suitable that was delicious, Easter-y and easy.

My theory is that anything made with peanut butter is going to taste sensational and make life better so off I went with my jar of Peanut Butter.

And now say hello to this Peanut Butter Slice!

You guys! YOU HAVE NO IDEA!!!

Similar to a caramel slice, but with a next level taste.

I have to give credit for the peanut butter filling to my friend, Wholesome Cook, and her recipe for Peanut Butter and Buckwheat Fudge Bites from her amazing cookbook, The Wholesome Cook, and which she allowed me to blog some time ago.

The slice is quite rich, so a little goes a long way. They are also quite filling, due to the good fats from the coconut oil, and protein from the peanut butter and nuts and oats.

I hope you love them.

Print

Peanut Butter Slice

Prep Time 15 minutes

Total Time 15 minutes

Author Brenda Janschek

Ingredients

• BASE
• 2 cups rolled oats
• 1/2 cup almonds or pecans or cashews or nuts of choice
• 125 grams Medjool dates
• 1/4 cup desiccated coconut
• 1 teaspoon ground cinnamon
• FILLING
• 1 cup peanut butter I used Mayvers Dark Roasted Smooth Peanut Butter
• 2 tablespoons of rice malt syrup or raw honey or maple syrup
• 3 tablespoons buckinis optional, but adds a crunch that is just soooo good! You could try rice or quinoa puffs too
• TOPPING
• 1/4 cup coconut oil
• 1/4 cup pure maple syrup or rice malt syrup
• 1/4 cup cacao powder

Instructions

• Line a slice tin with baking paper overhanging the sides so you can easily pull it out of the tin once it's set.
• BASE
• Pop all the ingredients in food processor and process until finely chopped and well combined and sticks together when pressed.
• Pour into the slice tin and press down evenly to form the base.
• Pop into the freezer to set for 10 minutes
• FILLING
• Mix all ingredients together in a bowl
• Spread the peanut butter mixture over the base and pop back into the freezer for 5-10 minutes. )I use a wet knife to help spread the mixture if it's too sticky)
• TOPPING
• Stir ingredients in a small saucepan on very gentle heat for a minute or two until combined
• Spread the chocolate sauce over the peanut butter filling
• Pop back into the freezer to set for minimum half an hour
• Once set, pull out of tin and immediately slice to your desired shape.
• Store in an a container in the freezer

Notes

I recommend storing and eating these straight from the freezer.
I don't have an accurate yield for this recipe because it depends on how you cut it up.

If you know someone who could use some healthy treat inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

You might also like these Orange Poppyseed Bars or this Ginger Molasses Cardamon Cookie Hearts. Both also make great lunch box additions plus I have stacks more wonderful lunchbox recipes in my Easy Wholefood Lunchboxes ebook. 

Bren x

So in usual Brenda style I set out to make the healthier version while the kids doubted I’d be able to match the tastiness (without all the sugar).

Lo and behold!

The kids went cray cray over my version, popped them in their lunch boxes each day, and have already asked me to make them again, and again …

These bars are so good that I just had to put this recipe into my Easy Wholefood Lunchboxes ebook  which is packed with 40 delicious nut-free, sweet and savoury wholefood recipes your kids will love! Grab you copy here.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rapadura or coconut sugar
Spelt flour
Baking powder
Honey or rice malt syrup

Print

Orange Poppy Seed Bars

Prep Time 10 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 165 grams butter softened
• 1/2 cup rapadura or coconut sugar
• 2 eggs
• 2 cups spelt flour
• 1/2 teaspoon baking powder
• 1/4 cup poppy seeds soaked in 4 tablespoons orange juice
• ICING
• 150 grams cream cheese
• 1-2 tablespoon honey or rice malt syrup
• 1 tablespoon orange juice
• 2 teaspoons orange zest

Instructions

• Grease and line a slice pan with baking paper
• Preheat oven to 175 degrees
• Pop butter and sugar into a bowl and beat with an electric mixture until pale and creamy (1-2 minutes)
• Add one egg in at a time, beat well
• Add in the poppy seed/orange mixture and stir
• Add flour and baking powder and fold in
• Pour into the slice pan
• Bake for 15-20 minutes or until a skewer comes out clean
• Cool in the tin for 10 minutes
• Carefully turn onto a cooling rack
• Ice once completely cool
• ICING - simply pop all the ingredients into a blender and blend until smooth
• Using a butter knife spread icing onto cooled cake
• Slice into bars
• I stored them in the fridge

If you know someone who could use some lunch box inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

Remember to check out Easy Wholefood Lunchbox ebook here.

You might also like these Oat Seed and Date Bars or this Muesli Slice. Both also make great lunch box fillers.

Bren x

And they couldn’t get enough of them in their lunch boxes so lucky the recipe makes a huge batch!

You can easily make your own jam, or I used St Dalfour’s Strawberry Fruit Spread which has only strawberries (55%), grape juice concentrate, fruit pectin and lemon juice, while many of other jams or fruit spreads on the market contain additives, colours and other nasties.

I’ve made these biscuits in cooking lessons with kids  and they have absolutely loved making them, putting in their finger print and filling the hole up with jam! So recruit your kids to give a hand when making these delightful little morsels of joy!

Are you following me on Instagram, Facebook, Pinterest?

Have you signed up to my FREE BREAKFAST EBOOK HERE to get on my mailing list and have free recipe updates and special offers delivered to your inbox.

If you’re looking for more recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to make your kids for lunch!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rolled oats
Rapadura or coconut sugar or brown rice syrup
Vanilla powder
Spelt flour
Desiccated coconut or almond meal
Baking powder

Print

Jam Drops

Author Brenda Janschek

Ingredients

• 1 cup rolled oats
• 125 grams softened butter
• 1/2 cup rapadura or coconut sugar or brown rice syrup
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup spelt flour wholemeal or white
• 1 cup desiccated coconut or almond meal
• 1 teaspoon baking powderJam or fruit spread

Instructions

• Preheat oven to 175 degrees C
• Grease and line two cookie sheets with parchment paper
• Process oats in a food processor until it's a fine flour
• Cream butter, sugar and vanilla on high speed until light and fluffy (approx 3-5 minutes), add egg, beat until just combined.
• Add oat flour, spelt flour, desiccated coconut (or almond meal), baking powder and stir until just combined. Pop dough in the fridge for 30 minutes.
• Drop tablespoons of cookie dough into your hand and roll into a ball, then place onto the baking sheet around 4cm apart. With clean hands, use your pointer finger or thumb to gently make a hole in the middle of each cookie.
• Using a teaspoon, spoon a small amount of jam into each hole, pop into the oven and bake for around 10 - 15 minutes or until cookies are golden brown.
• Allow them to cool and set on the trays then transfer to a wire rack to cool completely.
• Store in an airtight container for up to a week.

Notes

Add in an extra egg if your mixture is too dry.

I popped the jam drops into the kids lunch boxes as a healthy treat along with their favourite mini-quiche recipe, I was guaranteed lunch would be eaten that day!

If you know someone who could use some lunch box inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

You might also like these Ginger Cardamon Molasses Cookie Hearts or Chai Date and Sesame Biscuits.

With the fullness of life there seems to be less opportunity for good, focused one-on-one time with the kids. But when the opportunity arises, I love nothing more than snuggling up with them on the lounge, looking through recipe books for inspiration, and creating recipes together based on their favourite flavours before heading into the kitchen to test them out.

As the high school workload steals my son away from the kitchen, my daughter has stepped up and staked her place in there with me as well.

She was the inspiration behind this latest recipe. Highly focused on using her favourite flavours as the base for the biscuits, and no doubt instinctively following the colder season by her choice of warming spices and flavours, the Ginger, Cardamon & Molasses Cookie Hearts were born. She’s thrilled to see her name credited on the recipe too!

The ingredients are super-warming and packed full of goodness…

Ginger – great for digestion, anti-inflammatory, and helps with coughs and colds.

Cardamon – helps with coughs and colds, sore throats, eases gastrointestinal disorders, while being good for digestion and metabolism.

Molasses – contains vital vitamins and minerals like iron, calcium, magnesium, B6 and selenium.

These Cookie Hearts are a hit with our whole family, and have become a staple in the kids’ lunch boxes. We hope you love them too.

Print

Ginger, Cardamon, Molasses Cookie Hearts

Prep Time 10 minutes

Total Time 20 minutes

Author Brenda and Yasmeen Janschek

Ingredients

• 175 grams stoneground wholemeal flour or wholemeal spelt flour
• 175 grams white spelt flour
• 110 grams rapadura sugar
• 1 teaspoon bicarb soda
• 2 teaspoons ginger powder
• 1 teaspoon cardamon ground
• 100 grams cold butter
• 3 cm piece root ginger peeled and finely grated
• 1 large egg lightly beaten
• 50 grams molasses

Instructions

• Preheat oven to 175 degrees C
• Line two trays with baking paper. I prefer to use If You Care brand
• Sift flour and bicarb into a mixing bowl and add sugar, ginger and cardamon. Stir well.
• Chop in the cold butter and rub into the dry mixture until it resembles fine breadcrumbs.
• Mix the egg and molasses and grated ginger together in a bowl.
• Pour into the dry mixture and stir through, then continue to mix with your hands until it forms a stiff dough.
• Using a rolling pin, roll the dough out to approx 1/2 cm and cut out desired biscuit shapes using a cookie cutter and place on trays.
• Place trays in the oven and bake for approximately 10 minutes or until lightly cooked. Turning trays half way through.
• Allow to cool on trays for 5 minutes then transfer to cooling rack

Notes

Perfect for lunchboxes or with a cuppa for afternoon tea.

Bren x

The current bout of inclement weather therefore comes at a wonderful time for me because it coincides with my current goal to use up whatever I’ve got in the pantry.

So, with two big jars of peanut butter staring at me (my kids claim not to like the stuff .. as if), a healthy version of a Blondie was inspired. Not everything turns out as intended in these circumstances, and even though I thought this little experiment hadn’t gone quite right, it ended up being a winner according the family, and much better than what was originally planned. Win!

Once completely cooled and cut up, the texture wasn’t quite as soft and fudgey like a blondie should be and I thought it was back to the drawing board. However, my taste-testers loved it, and demanded the recipe remain unchanged.

And so, the Blondie Biscuit Square was born. More like a biscuit than a brownie (or blondie!), the kids apparently no longer hate peanut butter, and hubby gets to have some too – ie. I don’t have to continually slap his hands away because he’s going in for a night-time raid on the goodies and depleting my lunchbox supplies!

So if you’re looking for a yummy treat that stays at home and isn’t available to take to school, try a Blondie Biscuit Square!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Coconut or rapadura sugar
Vanilla powder
Milk
White spelt flour
Wholemeal spelt flour
Baking powder
Dark chocolate chips

Print

Blondie Biscuit Squares

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

Author Brenda Janschek

Ingredients

• 1 cup peanut butter
• 1/4 cup coconut or rapadura sugar
• 1 teaspoon vanilla
• 1/4 cup milk
• 1/2 cup white spelt flour
• 1/2 cup wholemeal spelt flour
• 1/2 teaspoon baking powder
• 4 squares Lindt dark chocolate chopped

Instructions

• Preheat oven to 175 degrees C
• Line an 8x8 inch baking tin with parchment paper and set aside
• In a large bowl mix peanut butter, sugar, vanilla and milk
• Sift in the flour and baking powder and mix together
• Using your hands mix flour through until well combined, the mix should be a thick, firm dough
• Press mixture into the lined tin.
• Press chopped Lindt chocolate into the top and place into the oven
• Bake for up to 22 minutes or until it starts to go slightly golden brown on the edges
• Leave to completely cool (otherwise will crumble when cutting) and cut into desired size
• These are quite filling so I suggest cutting them small