Tahini and Basil Sauce

This’ll be the last I’d say.

Three of four Secret Garden Roses are teeny.

It feels suitable, you know?

This is just their first year though.

A rose planted in memory of a friend.

A lot of growth, but no strawberries.

They’re such bright spots of colour.

Simple, fast, well if you discount growing the basil.

Yo, Dear Reader, I’m honestly surprised I got any basil with the way the first part of the year went, but here I am harvesting in October, not that I’ll complain. One year I went overboard making pesto, the year with the heatwave I think, and ended up with well over a year’s worth. So over time I’ve devised ways to utilise the fresh basil that aren’t just pesto because no matter how good anything in the extreme can become soul-crushing, or at least taste bud crushing. I’ve played around with my limited pantry and recently I’ve been varying my meals a little bit more again, I’m healing in a lot of ways, Dear Reader, and I’ve been mixing a tahini and coconut sauce for drizzling, you can pour it too, even just splatter it around I won’t judge. I’d love it with lemon, but that isn’t happening, so when I had yet more basil and no juicy mangoes I decided to take a chance. I’ve mixed basil with coconut milk, no coconut cream in the shops currently, for curries and this is just an extension of that idea. Yes, there is a lot of garlic, I could say two or four, but why lie, Dear Reader? I like garlic and this sauce is so simple you can adjust freely anyway. It’s a simple herby, salty and slightly creamy sauce that I just pour over seasoned chicken and rice or pasta. I still think along the lines of Getting The Good Into Ya with every meal and using the harvest is always important. Winter’s creeping in, Dear Reader, so I’m making all I can out of what I have and stocking the freezer. That’s all for today, Dear Reader, I’ll be back again later, until then stay safe and take care.

I’ve been cramming everything in there and it’s now taking shape.

Rain and sun over and over today. Glad I’ve smothered the back weeds.

They’re so much better after a year.

Spurge, a wildflower it seems. I’ll leave it.

Not finished yet.


150ml Coconut Cream or Coconut Milk
60g Basil
60g Tahini
24 Cloves Garlic, Peeled (Less or more to taste)
2 Tbsp Extra Virgin Olive Oil
Salt and Pepper to Taste

Make around four 75g Servings.
Can be frozen.


  1. Add everything to a food processor and blend until mostly smooth. Separate and either freeze immediately or keep in the fridge. Serve hot or cold.

Braised Red Cabbage with Bacon

This is the drier one.

Yo, Dear Reader, this is a twin recipe with Braised Red Cabbage with Cranberry, so I won’t repeat myself, you can pop over there to read up about these recipes. This is a drier recipe, still plenty of liquid, but less need to drain before serving. There’s a really strong scent of bacon throughout he cooking process and it really resembles the traditional bacon and cabbage in a lot of ways, it’s almost like an intentional rework rather than a useful way to use up an excess of red cabbage. This one let’s everything cook a little longer and stronger, there’s nothing to stop you crisping the bacon and caramelising the onions to intensify the flavours. This takes a while to cook, but there’s very little needed here but patience and maybe a garden to grow your own cabbages. I’ll be back again soon, Dear Reader, until then stay safe and take care.

Such a lovely colour.


1 Head of Red Cabbage, Finely Shredded (About 500g)
250ml Chicken Stock
150g Bacon Lardons or Streaky Bacon, Diced
1 Yellow Onion, Sliced
80ml Balsamic Vinegar
50g Butter
30g Light Brown Sugar
Salt and Pepper to Taste

Can Be Frozen.


  1. Add Butter to a large pot and heat on high, add Lardons when Butter has melted and stir to coat. Reduce the heat to medium, put the lid on and allow the fat to render. Once the fat has melted add the Onions and let them cook until the Onions and Lardons have browned.
  2. Add Red Cabbage and stir to coat. Cover with lid and let cook for 5 minutes until Cabbage has brightened in colour and started to sweat. Pour in the Vinegar and deglaze the pan. Add in the Stock, Sugar and Salt and Pepper and stir together.
  3. Cover and let it cook for 45 minutes, stirring occasionally, until softened. Near the end you can uncover for a while to reduce the liquid.

Braised Red Cabbage with Cranberry

It’s such a vivid purple.

Yo, Dear Reader, I did mention that I might have some recipes and well here I am. I can’t eat these myself, I don’t need to go into it here which I’m always grateful for, but they’re nice recipes and the person I made them for likes them and I tell you,. Dear Reader, if they like it it speaks volumes. The reason I’m making yet another Braised Red Cabbage recipe is twofold, firstly I planted it and have no idea why, but here it is so I had to use it, secondly the other recipe has a much more pronounced vinegar flavour and it isn’t something that most in Ireland are really accustomed to. These recipes are really rather simple, red cabbage just need longer cooking as it much tougher than green. This is fruity and can be adjusted as you want to. I couldn’t get pure cranberry juice, it too isn’t that common here, so I used a juice from concentrate with added sugar, ideal for the person who is eating these as they like it sweet. You’re just boiling it down until it’s meltingly soft, this has a lot of liquid, but you can just scoop out the cabbage when serving, it’ll help with reheating so don’t discard it. Not much else to add, Dear Reader, this one of a pair, so I’ll post both side by side. See you soon.

The soupy one is this one.


1 Head of Red Cabbage, Finely Shredded (About 500g)
500ml Cranberry Juice (Either Pure or from Concentrate)
2 Cooking Apples, Peeled, Cored and Grated
2 Red Onions, Sliced
60g Light Brown Sugar
50g Butter
30ml Balsamic Vinegar
1/2 Tsp Cinnamon
Pinch of Cloves
Salt and Pepper to Taste

Can Be Frozen.


  1. Add Butter to a large pot and heat on high, add Onions when Butter has melted and stir to coat. Reduce the heat to medium, put the lid on and allow the Onions to cook for a few minutes until they soften.
  2. Add Red Cabbage and stir to coat. Cover with lid and let cook for 5 minutes until Cabbage has brightened in colour and started to sweat. Stir in the grated Apple and add in the Sugar, Vinegar, Cinnamon, Cloves, Salt and Pepper and Cranberry Juice.
  3. Bring to a rolling boil and then reduce to a simmer and Let cook for an hour, stirring occasionally. When ready the cabbage will be tender and will have reduced. When serving scoop Cabbage from the liquid.

Buckwheat Flour And Sweet Potato Cookies

I almost didn’t bother taking photos. Glad I did now.

Sneaking flowers into everything here.

Yo, Dear Reader, I’m reminded often that it has been a long journey to the place I am currently at with food, as when I was making these I went through the apology state, where I’m sorry that something about this isn’t a match for a wheat based version, then I remember I don’t care about that, then I thought that there isn’t a wheat based version and then I was worried about the sugar levels and thought about low sugar diets and naming and I ended up where I am these days: These are my recipes, mostly for me, but shared with anyone who may want them, but when you take it you get just the recipe, you can have help, I’m always here to help, Dear Reader, but I’m not holding onto my anxiety, this is a simple site, not a monkey making enterprise, but it has so much to offer and I do myself a disservice when I overthink these recipes. I’m getting back to a better place with food, but I still have my own self-imposed limits alongside my intolerances and allergies, so I won’t be back to baking as much as I was or as sweet as I have been known to be, still able to bake sweet enough to kill delightfully, just don’t want to these days. Food will always be a complex thing with me, likely you too, Dear Reader, but moments where I can just enjoy it are becoming more frequent again and I’m sticking to the balance I have now found and created. If that gets us a recipe here and there then good and well, if not then same.

They’re super fast, maybe ten minutes prep.

Wasn’t joking about drills and orchids going hand in hand here.

This is a mishmash of recipes, the base is mostly Buckwheat Flour Cookies, but other ideas and changed up ratios bring them to a less sweet, much less heavy state. You can easily add more sugar to these and they follow the usual style of recipe I go for these days: Fast. I have to cook and bake every day so I have streamlined most of what I do, even then it takes so much time, I think that’s why I have fallen out of love with a lot of baked goods. Part of that is the weight-loss, but I’m not discontented, if I do make something I like it fast and simple, but with all I’ve learned over the years it usually turns out well. I had Roasted Sweet Potato Puree made for muffins, These, and as I wanted a quick cookie I thought about the original recipe, which is a denser, sweeter and still buckwheat flavoured cookie, you can’t escape that strong taste and colour and after years I wouldn’t want to. So I used my Microwave Mug Cake to get it faster, I melted the butter which keeps it light, even rubbing or creaming the butter doesn’t do much to counter the buckwheat’s density, I cut things down, flour and sugar, and left others, the egg and use a little sweet potato to moisten and help thicken out the dough, which was a dough instead of a scoopable thick batter which I had anticipated. They rolled in my hands cleanly and baked without much spreading, they’re a crisp exterior with a soft and light interior, that as I say isn’t the usual sweet, but still has enough sweetness to pass for a cookie, everyone knows free from baking stretches the definitions here and there of everything. They’re solid and simple, I’m staying away from icing sugar these days so these will just be frozen for eating plain. They made more than I needed, but I won’t complain.

I get these moods and then get bored for a while. Nice to still have new things to share though.

These were a seat of the pants, spur of the moment creation, but good enough to share with you, Dear Reader, as you know I’d never post a recipe I wouldn’t stand behind. Even if some are now recipes I can’t eat myself I still know they were good enough and remain so. The weather has been miserable so I’ll likely fill up my freezer. I have bought another orchid, yet another old measuring jug is conscripted into service after a bit of drilling and sanding, funnily I again saw a yellow orchid that I decided against for the second year running, then went out the next day to buy it and it turns out the powder had gone out at the supermarket and when I went the next day, lot of walking, Dear Reader, they hadn’t any more yellow. Surely next time, Dear Reader, maybe even next year, for now the white one will hold me over. I’ll be back again soon, Dear Reader, until then stay safe and take care.


112g Buckwheat Flour
1 Tsp Baking Powder
60g Butter, Melted and Cooled
1 Large Egg
50g Light Brown Sugar
25g Sweet Potato Puree
1 Tsp Vanilla Extract

Makes about a 12 Cookies.


  1. Preheat the oven to 175c (Fan) and line a baking trays with greaseproof paper.
  2. Add the Egg, Sweet Potato Puree, Melted Butter, Vanilla Extract and Sugar to a bowl and then beat until combined.
  3. Stir in the Flour and Baking Powder with a fork until a firm, slightly sticky dough is formed.
  4. Scoop 1 Tbsp worth of dough and roll into a ball, flatten onto the prepared baking sheet, leaving an inch between Cookies, and repeat until all dough is used up. Bake for 10-15 minutes until lightly golden and slightly firm to the touch. Transfer to a wire-rack to cool completely.

Arborio Rice Flour Waffles

You can see it didn’t fill quite enough as one side didn’t get pressed as much. Something to look at next time.

Yo, Dear Reader, my stock of Glutinous Rice flour is dwindling and I can’t get any stock in, so I’m back to trying whatever else can work to help often out my simple waffles, I use these instead of bread, but my swallow gives me trouble at times and a lot of free from flours can cause recipes to be much drier, I’m not adjusting every recipe by adding too much, I like these because they’re simple and quick, but with the Arborio Rice, yes the one for risotto, I figured I might be able to get a little lighter and moister a result. I’ve been here so often, Dear Reader, when your restricted diet starts to get even more limited you just grab at whatever you can. It’s a far cry from the recipes using dozens of ingredients to emulate familiar foods and more survival in its simplest sense. Why this rice? Mostly it was all I could think that I could buy easily, if you’ve never had risotto, I have a recipe, it’s absurdly creamy and smooth, it’s something to do with the type of starch or how much there is, hence why I figured it may work as a flour. So, long preamble leading to a simple question, did it? Actually yes, it isn’t as chewy as the sweet rice flour can be, but it was lighter and less dry. I found it wasn’t very thick compared to white or brown, I’d need more flour than I usually use, I understand that all waffle irons can vary, you’ll have to adjust yourself, Dear Reader. I just ground it and sifted out the lumps and the result was a lighter, slightly moister waffle. I’ll likely try this cut with white rice flour, to eke this out, it’s a lot of hassle to keep grinding it all the time, and because it’d become a nuisance and I don’t need mores tress when eating. Brexit is catching me out a lot, thankfully I prepared, I don’t have a lot of choice, I eat well, very well, but I work with a really limited pantry. Still, I’ve learned enough I can’t be stuck for long, but I’d rather have a choice. If you decide to try this, Dear Reader, in any recipe just think of it as a slightly less thick rice flour, you might need less moisture, might cause dryness, or more flour might be better. It ground well, I’m just using an old coffee grinder, never ground coffee in all the years I’ve had it, I have a more expensive one for my espresso beans, but it worked well and a fine sieve will take out the lumps. I’ve bought brown rice flour that was lumpier than this, Dear Reader, which commends it a bit. I’ll be playing around with this and if any miracles occur I’ll let you know, Dear Reader. Until later, stay safe and take care.


120g Arborio Rice Ground into Flour
1 Large Egg (65g-75g in Shell)
75ml Milk/Water
15ml Olive Oil
1 Tsp Baking Powder

Makes 2 Large Waffles. Can be frozen.


  1. Turn on Waffle Iron. Beat Eggs and Olive Oil until combined and the beat in Milk.
  2. Add in Flour and Baking Powder beat until a smooth, slightly thick batter has been formed.
  3. Add enough Batter to warmed Waffle Iron to fill the plates, close and cook for 5-8 minutes until waffles are brown, dry and firm. Remove with a rubber spatula and let cool for a few minutes.

Buckwheat and Glutinous Rice Flour Savoury Waffles

I’ve been making these a lot, but keep forgetting to take a photo and type up the recipe. Better late than never.

Yo, Dear Reader, this is one of those recipes I hesitated on posting, not because it isn’t good, it’s really great, I’m as surprised as anyone, Dear Reader, it just works so well for so little effort, but because it feels almost too simple for requiring such specific ingredients, but then I remember I’ve been there countless times: Having bought a bag of flour, or flours on the promise of so many wonderful recipes only to find the usual contenders and often hardly even that. I’ve often tried to make up the absence of recipes like these, so I thought put it up. I really like he texture of the glutinous rice flour, but too much makes it a little too gooey in the wrong way in some recipe, but balancing it with buckwheat, I went through a few trial runs, increasing ratios as I went, yo end up with he best of both, while each counter the others weaknesses. Buckwheat is dry and all buckwheat waffles do tend towards the crisp, but dense, the addition of the rice flour means you get a lighter waffle, with just a little chew and spring. These aren’t extraordinary, but on a limited diet like mine these are a wonder. You tend to see a lot of wild clams when it comes to any gluten free versions of any recipe, I never do that, Dear Reader, I respect my readers far too much to deceive them. These are a little fluffy, a tad crunchy and really quick to prepare, waffles have been a great replacement for frozen loaves as I like harder, crusts over soft breads, but the best part is they’re fresh. I still freeze so much, but being able to throw these together in minutes is really so very useful. Buckwheat and Glutinous Rice FlourĀ  is turning out to be an amazing combination I hope to be able to ind more uses for this duo, for now this’ll do. Until later, Dear Reader, take care and stay safe.


60g Buckwheat Flour
40g Glutinous Rice Flour
80ml Low Fat Milk
30ml Water
1 Egg, 60g-65g in Shell
15ml Olive Oil
1 Tsp Baking Powder
Pinch Salt
Pinch Sugar


1. Turn on Waffle Iron.

2. Mix together the Egg and Oil add in the Flours, Baking powder, Salt and Sugar and mix together, finally add in he Milk and Water and mix everything until a light, slightly lump, batter has been formed, add more Water if too thick.

3. Add enough Batter to warmed Waffle to fill the plates, close and cook for 7-10 minutes until waffles are golden brown and the bottom is crisp. Remove with a rubber spatula and let cool for a few minutes, Waffles will crisp up further as they cool. Repeat until batter is used up.

Buckwheat and Glutinous Rice Flour Crepes

Any batter with glutinous rice flour seems to be guaranteed a few lumps, hey don’t affect the crepes at all, but beat it well.

I made three times the recipe in a big pan and none tore, which is nice.

I really wasn’t planning on making so much, but here we are.

Yo, Dear Reader, I wasn’t really planning on typing up a recipe today, but as this worked so well, you can tell the time of year by when I make crepes it always whenever there’s salad ingredients to hand in the garden, I figured I should type it up properly. I’ve talked about crepes before, they’re pancakes that require patience, but do reward those who persevere. I’ve tried to put the steps as clearly as possible in the recipe, but if you, kind patient soul, are reading this in the hopes that there will be something to elaborate, well, I can’t let you down, Dear Reader, can I? So, one main point is that you’re heating the pan separately from the butter, which runs counter-intuitive to most frying techniques, but you heat crepes on a high heat fast and having butter hit the pan at high temperature will result in burnt butter and that taste will transfer to the crepes, it’ll also cause them to look more done than they are resulting in sadness and sodden flaps of batter. I left out he oil I usually add, by mistake, but these are just fine with just the butter, the glutinous rice flour tends towards the moist so you’ll be better off without them being too oily. The second part that you may stumble on is having the pan be too hot for he batter, yes I’m aware I said they cook on a high heat, think about pouring the batter, it cooks the second it hits the pan, you can swirl set batter, so you stop the butter from burning and when that melts the pan cools a hair and the batter swirls and everything goes onto the heat again. Over and over and in time you get into the rhythm. These flip just fine, they fall back if they fold and they’ll be cooked once you flip if they’re the right thickness. I usually go by about a third of the pan, I just eyeball it mind, you do you, Dear Reader, whatever works.

Will it rip is where these often fail and I end up covered in filling.

Will it hold I ask having made them impractically large.

It held and didn’t fall apart. I’m shocked, this was just a rough and ready recipe, but I have learned a lot about utilising individual strengths.

As I said above they held perfectly, they have a slightly more elastic feel, not quite rubbery, but nearly there, if you dislike this flour this won’t change your mind. They don’t have much taste, which I prefer, whether I’ll use them savoury, most likely, or sweet, probably once and that’ll be it, I want them to work without interfering with the other ingredients. These are really great to be honest, I’m as surprised as anyone else, they’re not some magical combination, the rice flour isn’t going to make elastic light dough, it’ll make dough, but it’ll be more along the chewy, gooey joy that is the trademark texture of this flour. For now, Dear Reader, I have “wraps” that’ll make it easier to grab some salad ingredients, shove those and meat into a bit of bread and not have to think too deeply about what I’ll eat on a given day, that’s a blessing currently. I’ll probably be back soon with another variation style recipe like this, waffles with this combination seem to work well, I’ll have to try it again and get back to you. Stay safe and take care, Dear Reader.


56g Buckwheat Flour
28 Glutinous Rice Flour
1 Large Egg
80ml Low Fat Milk
80ml Water
Pinch Salt
Butter for frying

Can be Frozen, wrap in clingfilm or layer between grease-proof paper.


1. Place Flour and Salt in a bowl and Make a small well in the middle. In a jug whisk together Egg, Milk and Water and whisk it into the flour and Salt until a mostly smooth, there will be some slight lumps, thin Batter has formed.

2. Heat a non-stick pan on a medium high heat and remove from the heat add a small bit of Butter, swirl to coat, when coated add enough Batter to cover 1/3 of the pan, swirl it to coat the bottom of the pan and return to the heat. Cook crepe until lightly browned and slightly dry to the touch, about 1 minute, then flip, cook the same way and then transfer to a wire-rack. Remove pan from heat before adding Butter for second crepe as Butter may burn. Repeat until Batter is used up.

White Teff Flour Peanut Butter Cookies

Quick recipes mostly off the cuff are my main type these days.

Yo, Dear Reader, I’m back again with another quick recipe, this one is trying to put a dent in the bag of uninspiring white teff flour, it’s really not that great at the best of times and this bag has a slightly staler taste than I remember, not that I remember it all that well, but it was better in Brown, still it works well enough here because every other ingredient takes up the slack. This is a fairly universal recipe, based on this originally, if I remember rightly I’ve used almost every flour, even amaranth which is surprising, with the original, tweaking as needed, here I used an egg to give it more moisture and hold, because the flour is not only dry it crumbles too, the flax was needed to bring it all together as the teff refuses to absorb moisture. As I say it’s rough and ready and work despite the flour rather than alongside it, not the way I usually like to do recipes, but when you need to use up a bag and really want something sweet this works perfectly. You know me, Dear Reader, honest to a fault because why sell you on a lie, when the truth is more useful?

I think of these as uglies.

So, this is a slightly drier cookie than you might like, there is a light, buttery crumb, the peanut butter blends in more here than with other recipes, but it works perfectly as an accompaniment to tea of coffee, letting the tea saturate the cookie and melt the sugar, which melts well in this recipe thanks to the egg’s moisture, but retains a little of the crunch thatĀ  makes Demerara unique to give the cookie that crispness that again goes with any hot beverage. Dunk it is what I’m saying, Dear Reader, it’s a dry flour and you won’t beat it out of it, just accept it and soak it. It’s perfect with an espresso, but then again almost everything is to me. What surprised me was the, okay not perfect, but close uniformity, the dough is almost a batter, it’s not pourable, but you can’t handle it either, just scoop and drop, I’ll cal it a dough to make it clearer, but the cookies baked without much spreading and no sticking. You’ll slap these together in minutes and have fresh cooled cookies within half and hour, not too bad for a mediocre bag of flour. I’ll be back again later, Dear Reader, until then stay safe and take care.

I was surprised they hadn’t run into each other. Very low expectations with this particular bag of flour.


90g White Teff Flour
85g Demerara Sugar
60g Natural Peanut Butter or Any Nut Butter
60g Butter
1 Medium Egg
20g Ground Flaxseed
1 Tsp Baking Powder
Dash Vanilla Extract


1. Preheat oven to 160c (Fan) and line a baking tray with greaseproof paper.

2. Cream the Sugar and Butter together until creamy. Then beat in the Peanut Butter, Vanilla Extract and the Egg until fully incorporated. Then beat in the Teff Flour and Baking Powder until a sticky dough has been formed and finally beat in the Ground Flaxseed. Set aside for 5 minutes.

3. Drop 1 Tbsp worth of dough onto the prepared tray, leaving an inch or two between Cookies. When all the dough has been used up bake the Cookies for 10-15 minutes or until golden brown and slightly firm to the touch. Let the Cookies cool on the tray for 5 minutes, they should be firm by then and then transfer to a wire-rack to cool completely.

Glutinous Rice Flour Gravy

It looks stodgy, but really isn’t.

Yo, Dear Reader,I haven’t been feeling all that great and sadly my taste-buds are refusing to work, I can taste coffee so small mercies and all that, so I haven’t been all that interested in what I’m eating, great start for a recipe post, no? Still I did say I’d try a few things with the glutinous rice flour and you really can’t do much with it that isn’t commonly know, it has a very specific range and considering the beautiful stretchy, chewy texture the dough it makes has you don’t need much else. The issue is that chewy dense texture doesn’t translates to other recipes, no matter how light and airy this flour looks it’s very dense, even blended. Still, I had this vague idea on the back-burner for years and finally it’s brought to fruition. I will freely admit it looks awful, when the liquid hit the pan the entire sauce seized and I had to add more liquid, the recipe below reflects that, but when I whisked it the sauce still resembled a gloopy mess and I admit, Dear Reader, they don’t call me honest Jack for nothing, well they don’t because that’s a pen name, still, nothing venture nothing gained. I tried a spoon and there was this super smooth textured gravy, simple as they come, but it was just the right balance or smooth and subtle to moisten, but not overpower. Hence the reason I’m sharing such a simple recipe, you can never tell who may need a recipe just like this, I prefer nut butter gravies myself, but this is a great simple sauce to use in a pinch. I’ll get back to myself soon, Dear Reader, I’m not pushing myself and I’m making sure I eat well, I keep being told I’m losing more weight and that I look great, so there’s that. I have indoor plants to look at and cards to shuffle that’s where I find my peace in these gloomy Winter months. Until later, Dear Reader.



200ml Stock (Chicken, Beef, Vegetable etc) or Meat juices
1 Tbsp Glutinous Rice Flour
1 Tbsp Butter
Salt and Pepper to Taste


1. Add the Flour, Salt, Pepper and Butter to a very hot pan and stir together as the Butter melts. Keep it stirred to prevent burning and cook for a few minutes until the mixture has turned slightly browner.

2. Pour in the Stock and then whisk everything together and bring to a boil, once the boil has been reached reduce to a simmer and cook until Gravy has thickened.

No Added Sugar Peanut Butter Cookies

This omelette has taken a strange turn.

Surprisingly not as sticky as it looks.

Yo, Dear Reader, I’ve had to make this twice to work out the kinks and I’d like to clarify some things before I get to the bones of the recipe, no not literal bones!, figurative bones that need no calcium, so, SUGAR FREE doesn’t mean much, fruit has sugar, there’s fruit in this, quite a bit, so, it can’t be sugar free, there’s no doubt some kind of naturally occurring sugar in every ingredient, so No Added Sugar is my way of being responsible and making sure there are no disappointments in anyone looking for a recipe only to find the description and the recipe are at odds. I’m a responsible person, Dear Reader, I put the work in because it’s better to do this right. Okay, next up on the various bits and pieces fluttering through my brain like so much confetti in a hurricane, oh, serving size. Again, THERE IS NO UNIVERSAL SERVING SIZE! Single portion means little, what individual ingredients go in a recipe will change its suitability for every single person, so use your discretion and brain, you know what you’d eat separately and you ca figure what a combination of that would look like, you don’t need me calling this single serving breakfast cookies, I’m using them as breakfast, with an espresso, beats eating peanut butter right out of the jar, sugar free, got ya, no added sugar naturally, but you, Dear Reader, how do I know? But you do, listen to your body and Jack occasionally too. Don’t forget me! Okay, that’s it, onto the very simple recipe.

Even as you can, but don’t fret too much, they bake just fine unevenly.

They’re hefty and filling. Just right for me.

These are of course an adaptation of my Peanut Butter Cookies, which always use natural peanut butter because the more processed stuff has too much oil for these recipe, I use it, don’t mistake me, but it’s far more viscous when cooked or baked, you’re getting the rougher parts of the nut in the natural too and that helps with structure. Without the sugar they really don’t work as well, so I had to add flour, now here I use buckwheat for it’s strength, but any will probably work, I’m not basing this on the fact it’ll sound col, as far too many free-from bloggers seem to, but basing it on my various flour and nut butter cookie variations: 1 2 3 Nothing, Dear Reader, here is based on hearsay or guesswork, I won’t do that to fill a void, if I don’t know I will admit it and if I just can’t I won’t. The issue I had in the first attempt, still good mind, was it was too dry, I tend to choke on anything even slightly dry, so I went to a lesson I learned from various recipes at Cooking Without Gluten and used grated apple, even the banana wasn’t sufficient by itself surprisingly. The rest is simple, the biggest issue is mixing, it takes a lot of elbow grease or an electric mixer. The batter is sticky, but slips off the spoon easily enough and when baked the cookie is springy and soft. These aren’t anything more than they see, they’re not a desert cookie, they’re more functional than that, but that isn’t to say they aren’t tasty, they have fruit and nuts and that’s always a great combination. You could add whatever spices you’d like, like cinnamon or nutmeg, I just wanted this plain cookie. They are dense and will fill you up without making you feel too full, they’re not a hidden sugar-bomb, they’re an alternative to those ubiquitous date and nut bars hat I can’t eat and seem to be the only go to snack now. Much like everything here, Dear Reader, they’ve been made for me and written up with you in mind. You can adjust as you need, they can easily be halved or doubled, they would work with a flax or chia egg, but you’d get a much flatter cookie and I don’t really think it’s be worthwhile unless necessary. That’s about it for me today, Dear Reader, I’ve been out in the rain setting up, or beginning to, my fifth rain barrel, when it’s ready I’l have the capacity to store around 800 litres of water or eighty watering cans if you prefer. Fun times, until later, take care.


350g Natural Peanut Butter
2 Large Eggs
2 Ripe Bananas
60g Buckwheat Flour
2 Eating Apples
2 Tsp Vanilla Extract (More to Taste)
2 Tsp Baking Powder

Makes 12 Cookies.
Can be frozen.


1. Preheat oven to 175c (Fan) and line a tray with grease-proof paper.

2. Mash the Bananas in a bowl and then peel and core the Apple and grate into the Mashed Bananas.

3. Add in the Eggs and Vanilla and stir everything together. Add in The Peanut Butter and Mix vigorously until everything has completely combined and a thick paste has been formed.

4. Add in the Flour and Baking Powder and stir to combine, batter will dry but still remain sticky. Using a wet desert spoon scoop batter into rounds, an inch apart, onto the tray, wetting the spoon as needed, until the batter has been used up.

5. Bake or 12-15 minutes until golden brown and springy to the touch, transfer to a wire-rack to cool completely.