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Salut.

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Coconut & Cranberry Cookies

Coconut & Cranberry Cookies

Coconut & Cranberry Cookies

We love to bake with our girls. My daughter loves cookie(s) accompanied with a warm glass of milk in the morning.

Store-bought options are loaded with unnecessary amounts of sugar and I try, where I can to reduce the amount of sugar we intake.

After much trial & error I came up with a recipe that everyone can enjoy, without the added preservatives and sugar. The cranberries add a natural sweetness. *I have given a gluten free version too.

Sundays are our 'cookie baking days'-Chloé loves getting involved by kneading & rolling out the dough and cutting into all different shapes & forms. It's a special bonding time between Mama & daughter.

 

Utensils:

  • Large mixing bowl
  • Measuring cups & spoons
  • Nutribullet/Blender
  • Baking tray
  • Cookie cutters
  • Rolling pin

Ingredients:

  • 2.5 C All purpose flour (*1 C coconut flour & 1 C gluten free flour)
  • 0.5 C desiccated coconut
  • 1 Tsp Vanilla/a vanilla pod
  • A pinch of salt
  • 1 banana
  • 1 C coconut oil, melted
  • 0,5 C cranberries
  • Almond milk

Method:

  • Mix all dry ingredients together
  • In the blender add the banana, coconut oil, vanilla & 1 tbsp almond milk-blend until smooth
  • Slowly add the liquid to the dry ingredients & mix together, by hand
  • Knead the dough-it needs to be firm enough to hold into a ball. If too dry you can add more almond milk until you have reached the correct consistency and if too wet you can add a bit more flour.
  • Roll or press the dough onto a floured working area and have fun cutting into different shapes.
  • Place all cookies on a lined baking tray and bake on 180°C for 20-30 minutes
  • Allow to cool & enjoy
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