Tag Archives: Kid

Apple Pancakes – Guest Post from Chitra

Apple pancakes5

Its time for a breakfast recipe, today we have Chitra from Chitra Healthy Kitchen.  Since we both started blogging in almost the same time, Chitra and her space is very familiar to me ever since the beginning. Chitra is a good friend of mine, she always stops by and leave her encouraging words. Chitra’s recipes perfectly fits her blog title. I admire the way she tells the healthy aspects of ingredients in her intro for each post.  Knowing Chitra is a mom I appoached her for toddler friendly recipe and she instantly agreed to give me one. I was happy when I saw pancake recipe from C,  my son loves pancake and I have a new way to give him apple.

Over to Chitra,

When V (Vidya) approached me for ‘toddler recipe’ was over whelmed. I tried to give my best as per possible for guest post. I delayed to share my recipe however V waited patiently and allowed me to take my own time.

V is my blogger friend and been interacting with her since I started my blogging journey. She encouraged me with her feedback for each of my recipe and can’t thank enough for that. Look forward to her support in future too.

Traditionally modern food, name of the blog itself is so attractive. So one can expect all such traditional recipes with all possible twists. I got to know lot many traditional recipes from her home town.

I wish Vidya a great success in every step of her journey personally and professionally.

Thanks V for the oppourtunity. Since kids love apple and chocolate thought of combining them to make this recipe.

Pinteresthttps://www.pinterest.com/ChitraJagadish/

Apple ring pancakes drizzled with chocolate

About:

For an adorable twist on the usual pancake recipe, whip up these delicious apple ring pancakes. Slice fresh apples — any variety will work.  The taste? Well it’s a bit donut-ty (yes really, try it!), it’s soft and pillowy. They cook just like regular pancakes, and the apples soften slightly, so when you take your first bite, the apple is slightly crisp but oh so warm and juicy. There’s the perfect amount of sweetness.

These were drizzled with chocolate syrup as kids love chocolates and sliced almonds, pistachio. These are also great for a dessert if you wanted to serve them with ice cream.

Preparation time-10 minutes

Cooking time- 5 minutes per batch

Apple pancakes7

Ingredients:

  • Apples-4
  • Oil- for toasting

For the batter:

  • Gram flour/besan-3/4cup
  • Corn starch-3-4tbsp
  • Any milk of choice-1/2 to 3/4cup (or more as required for the batter)
  • yogurt-1/2cup
  • Salt-a pinch
  • Baking powder-1/4tsp
  • Vanilla essence-2tsp
  • Honey/maple syrup-2-3tbsp

Topping:

  • Cooking chocolate-100gms
  • Chopped nuts/sprinkler

Procedure:

For the batter:

  • In a large bowl combine besan flour, corn starch, salt, baking powder and set aside.
  • In other bowl whisk yogurt, milk, vanilla essence until frothy.
  • Now stir in yogurt mixture to the flour mixture until a smooth batter obtained(add extra milk/yogurt if required)

Preparing apples:

  • Wash the apples thoroughly- pat dry and Slice the into slices which are 1/2 inch thick.
  • Using a circle cookie cutters remove centre of the apple –the core and seeds.
  • Brush some lemon juice and set aside on a paper towels to dry.

Apple pancakes1 (1)

For cooking apple rings:

  • Heat a non-stick pan/skillet on a medium heat, spray the griddle and then Dip each apple rings in the batter and rub to fully cover it.
  • Apple pancakes2
  • Transfer to the pre-heated griddle and cook as you would do a regular pancakes.
  • Flip and cook on the other side and continue to cook for 1-2minutes.

Apple Pancakes

  • Repeat with all the apple slices and serve with some honey/nuts

OR

For topping:

  • Melt chocolate in a double boiler/microwave and drizzle over panckes.
  • Top with some chopped nuts/sprinkler and serve.

Apple pancakes8

Note:

  • Batter has to be thick enough to coat the apples.

Crunchy Snack balls – Guest Post from Sridevi

energy balls

Its day 5 and there is one more energy balls recipe, this time it is from Sridevi – Coconut Craze. During my Initial days of blogging I was checking my wordpress reader and saw Sridevi’s post notification, the word coconut intrigued me to visit her space, and from that day onwards her blog has become one of my regular blogs to visit. Her food pics speaks a lot, I adore her recipe collections some of her baked recipes are in my to do list. She is very friendly and gave me great support ever since my initials days and till date. Though she was busy when I asked for Guest post Sridevi allocated sometime and sent me this post. Crunchy snacks balls are waiting, over to Sridevi,

I have a sweet little treat as a guest post for Vidya Srinivasan of Traditionally Modern Food. Vidya, is a very enthusiastic blogger and has presented us with many wonderful recipes. I appreciate her friendliness and hard work. She has been encouraging me with suggestions and comments which helped me improve my posts considerably. I like her baked recipes that have a traditional element in it. She gives them a modern twist making them less oily and yummy. When she asked me to do a guest post for her, I was in the middle of some activities. I managed to squeeze in some time and came up with this easy recipe.

She suggested a kid friendly recipe and I thought of all things kids can hold in their hands, carry around and eat. My foremost concern was to make it nutritional. I wanted to try something without any artificial additives. It should be attractive to children, easy to make and delicious. I had a lot of things to consider. Honestly, it made me scratch my head and think a bit. Finally, I came up with this ladoo. Hope you like it!

facebook link: https://www.facebook.com/pages/Coconut-craze/281334571966246

Energizer ladoos

Imagine a guilt free snack! A snack that is handy and provide energy to play for a long time!

These crunchy snack balls will provide you all of the above. They are gluten free and refined sugar free if you do not use powdered sugar to decorate. This is a convenient snack to can grab and go!

I developed this recipe inspired by a snack ball we make at home. It is from a mix called avalouse podi made using rice flour, coconut and cumin seeds, fried to a grainy texture.  Back home, it is our homemade breakfast cereal that is eaten with sugar and slices of banana. They also make it into snack balls adding melted brown sugar or honey.

I thought it was an appropriate snack and tried to add a few more ingredients to enhance it. When I took a bite, I was reminded of my aunt who makes them when we go on vacation to our grandmother’s house.

For simplicity, I took equal quantities of most ingredients. You may increase or decrease it as desired.

sugared

Ingredients

  • 1/4 cup rice
  • 1/4 cup oats rolled or steel cut oats
  • 1/4 cup quinoa
  • 1/4 cup dry coconut
  • 1/4 cup almonds
  • 12-15 pitted dates
  • 1 tbsp coconut oil
  • honey to bind

Method:

Ingredients

  1. Soak pitted dates in water for 20 minutes.
  2. Chop soaked dates into small bits.
  3. Take a heavy bottom pan and roast oats, rice and quinoa each separately until golden brown.
  4. Toast grated dry coconut. (If it is fresh coconut, grate it finely and toast with rice until it becomes dry.)
  5. Add raw almonds and chopped dates to the roasted ingredients and pulse it in a blender in small batches.
  6. Powder it to get a coarse texture.
  7. Mix the powder with coconut oil.
  8. Add enough honey to the mixture to make it moist enough to hold.
  9. Roll them in your hand into small balls.

snack

crunchy (1)

I made 16 balls with this mixture. They harden after they rest a while. Store them in air tight containers or in a refrigerator for weeks. You feel a satisfactory crunch when you chew it.

Sprinkle powdered sugar for an attractive coating or dust with chocolate powder if your kids like it.

This is exclusively a kid friendly snack but if you have a kid in you, go ahead and enjoy it! When I made this at home, surprisingly, it was the oldest member in the house who loved it the most. So there is no age limit to taste one and run back for more!

Thanks you for inviting me and having me post in your space, Vidya!

Potato Smiley – Guest post from Mullai

Potato Smiley

Snack mania continues and today we have Mullai from SpiceIndiaOnline. Mullai and I become friends recently but in a short span of time, we have become close to each other. Though I am a Amateur blogger when compared with her blogging experience, she never treats me so. She is friendly and kind, shares her blogging techniques and things which worked for her.  My India trip is fast approaching and time to prepare something for my hubby and freeze it when was thinking what to do, Mullai gave me a lot of interesting ideas. I have to check her blog for more recipes. During our calls one day I told about Guest post and she squeezed sometime between her busy schedule and gave this yummy snacks. Can someone say no to this beautiful crispy snacks??

Over to Mullai,

Writing a guest post is all new to me… one fine morning Vidya casually pinged to chat and from then on we became good friends. That  fun chat still continues with never ending conversations until duty calls. Vidya Srinivasan,  who i’ve  known for a few months now is a very dedicated food blogger..runs this beautiful, very impressive  blog called “traditionallymodernfood” with wonderful collection of both traditional & modern recipes.  She mostly shares  simple recipes with easy instructions and keeps it interesting & neat. She is one sweet person with humble attitude and when she asked me to write a guest post on toddler friendly food I couldn’t say no.

https://plus.google.com/u/0/b/104988302656588183755/+SpiceindiaonlineRecipes/posts

While googling  for a good one, I ran into YummytummyArthi’s space which had this fun recipe called Potato smiley faces which caught my eyes, which made me feel like a kid in the candy store! Well this recipe is inspired from that with few alterations to suit my taste. Though not that healthy, it will for sure impress your kids and I can assure that it will definitely bring a smile on their face. Try it out!

Ingredients:

Medium size Potatoes    3

Corn flour    5- 6 tablespoons

Salt  3/4 teaspoon

Black pepper  1/2 teaspoon

Oil    2 cups (for deep frying)

Method:

  • Boil potatoes and keep aside. Let them cool completely. Finely grate them or mash like how you would do for mashed potatoes
  • This mixture will be very sticky, add salt, black pepper powder and just half of the corn flour and make a stiff dough. Add more corn flour until the dough looks firm.

potato smiley2

  • Cover and refrigerate for atleast an hour.  By now the potato dough would have turn stiff.Dust corn flour on a board and roll out the dough flat for about 1/4 inch thickness.

Potato Smiley 4

  • Using a cookie cutter cut them out into small circular discs. Using big hole straw punch the discs as shown for the eyes. Then using a spoon press to shape the mouth.

potato smiley

  • Heat oil and deep fry the smileys… they just dance around in the hot oil, bubbles of oil oozing out from their eyes and mouth will look as if they are talking to you. Once they turn golden brown on both sides, remove and drain excess oil by placing them on a paper towel. Serve hot with ketchup!

potato smiley1

  • This recipe will yield about 15 smileys, make them ahead of time, dust with corn flour and refrigerate. Make it in the morning and refrigerate and fry when the kids long for an evening snack. Oh…there’s already a naughty one licking up the ketchup!

Potato Smiley 10

Oats Quinoa Balls – Guest post from Malar

Oats_Quinoa_Balls_2

Day 2 of my guest post series and today its from Malar, neither my blog nor my immediate family needs intro for her. WordPress gave us intro and initially we started talking through comments, but within no time it has changed to a stage where almost every week we started talking over the phone and most of the days during our one hour talk (may be more if my son didn’t wake up during his nap) we seldom talks about blog. As Malar mentioned below during our initial days we both decided to do guest post in each other’s space, but taking advantage of our friendship kept postponing, finally “March” has become a auspicious month for both of us to write a post for each other (oh yes, can see my post in Malar’s page in sometime). I can continue writing about Malar and her space but its time to handover to Malar:-)

Over to Malar,

Hi I am Malar , so excited to do a guest post for Vidya’s Traditionally Modern Food, a fabulous blog. My blog is Malar’s Kitchen. You can find various Indian recipes along with few other cuisine recipes. I have a lot of chettinad recipes too, if it might excite you.

Vidya and myself, we started following each other during our initials days of blogging, eventually we got along so well. From blogging she turned out to be a very good friend of mine. We chit chat a lot, just not blogging many personal stuffs too  It was long time back we decided that we should do guest post for each other and being friends, we took enough advantage of postponing 😉 Finally I am here with a guest post for her with Oats Quinoa Balls. Few details on my blog.

Blog link: https://malarmuthu.wordpress.com/

FB link: https://www.facebook.com/pages/Malars-Kitchen/1516965231871483

Pinterest link: https://www.pinterest.com/vijimalar/recipe/

Twitter: https://twitter.com/malarskitchen

Hopping on to the recipe…..

Oats_Quinoa_Balls

Ingredients:

Oats – 1 cup

Quinoa – ¼ cup

Water – ¾ cup

Flax seeds – ¼ cup

Vanilla Extract – 1 teaspoon

Dry Fruits – 1/3 cup (I have used cranberries)

Jaggery – ½ cup (Can be replaced by sugar)

Method:

  • Dry roast Oats for 3 to 4 mins, until nice aroma rises.
  • Dry roast flax seeds for 2 mins.
  • Now powder oats and flax seeds either together or separately.
  • Clean quinoa and cook with water in high for 6 mins, simmer for 12 mins.
  • Switch off when quinoa turns fluffy and soft.
  • Heat jaggery with just enough water to bring it to boiling state.
  • Now mix all of the together along with dry fruits and vanilla extract.
  • Form a nice dough. Make small balls out of it.
  • Healthy oats quinoa balls are ready. Place in an airtight container in fridge stay well up to 20 days.
  • You can add any sort of dry fruits, cashews, almonds, walnuts. I wanted to use up my cranberries , so I have used only this 

Oats_Quinoa_Balls_1

Banana Wheat Pancake ( Banana Gothumai Dosai)

IMG_5095 As I have mentioned in my earlier post,  In recent times Pancakes has become one of the common breakfast. Though I generally prepare Whole Wheat Pancake for my son, in the mission of adding some fruits  into his diet tried Pancakes with banana Checkout my other pancakes Eggless Pancake Strawberry Whole Wheat Pancake Cornmeal Pancake

Banana Pancake:

Preparation Time : 5 mins | Resting Time : 10 mins | Cooking Time : 15 mins | Serves : 2

Recipe Category: Breakfast

Ingredients:

Dry Ingredients

Wheat Flour – 1 cup

Cinnamon powder – 1/4 tsp

Baking powder – 2 tsp

Honey/White Sugar/Brown Sugar – 2 tbsp (Adjust according to your taste, I used brown sugar)

Salt – 1/4 tsp

Wet Ingredients:

Banana –  1 (1/2 cup mashed)

Egg – 1

Milk – 1 cup + 4 tbsp (I used 2% milk)

Vanilla extract – 1/4 tsp

Olive oil/butter – 1 tbsp + 1 tsp (for the batter)

Butter –  1 tbsp (Unsalted,  Melted at room temperature)

Method:

  • In a bowl add all the dry Ingredients; mix well and Set aside
  • In a separate bowl beat the eggs well; add milk banana puree, melted butter and vanilla extract; whisk well
  • Add the dry ingredients to the wet ingredients and stir gently.  Set batter aside for 10 minutes

bananapancake

  • Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake

corn meal pancake3

  • When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
  • Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

My Notes:

  • For eggless version add 2 bananas instead of one
  • If you are resting the batter for a long time drizzle some tbsp of milk to reach the desired consistency
  • All purpose flour can be used instead of whole wheat
  • Cardamom powder can be added for flavoring

IMG_5092

Baked Quinoa Croquettes – Guest Post from Anupama

baked quinoa croquettes

Its guest post day, and today we have Anupama from Easy bites Online. Social media is playing a great role in finding new people, I happened to see Anupama’s post in a FB group and started visiting her space. I am a big fan of her healthy recipes. I  apporached her to do a guest post for Toddler friendly recipes, she instantly agreed and here is her healthy snacks.

Anupama says,

Quinoa, although less known, this super grain is making a definite way into our lives, rightly so if you ask me. Packed with all the eight essential amino acids (and thereby a complete protein), fiber, magnesium, phosphorous and iron, quinoa has made its way for sure into my kitchen.

Nearly every meal of ours entails either rice or wheat, our habitual grains. I am aware that to bring in quinoa can be tricky especially with picky toddlers!

When Vidya Srinivasan, from Traditionally Modern Food, asked me for a toddler-friendly guest post on her blog, I could not refuse; not because I find it hard to say ‘No’ to anyone, but because being such a professional, enthusiastic blogger, lovely and a thoughtful person that she is, I simply could not bring myself to say no. I feel this has opened up another channel to know Vidya and her wonderful blog better. Do visit her blog for numerous delicious, healthy recipes.

I decided this would be another opportunity to bring in quinoa and make it toddler-friendly!

An eye-catching finger food presented to hungry kids after school is sure to entice them to dig in. As anticipated, the array of Baked Quinoa Croquettes sitting at the table with some ketchup, drew my kids to it. They simply grabbed one each, dug into the dip and ‘puff’ it was gone.

These are baked, however, can be deep-fried too.

Website : http://easybitesonline.com

Google Plus : https://plus.google.com/+AnuNagarajaebo

baked quinoa croquettes close up

Ingredients:

cooked quinoa – 1/2 cup

cooked mashed or cooked grated potato – 3/4 cup

paneer – 1/4 cup (Indian cottage cheese)

finely chopped onion – 1/2 cup

finely chopped green bell pepper – 1/4 cup

garlic – 1 clove chopped fine

ginger – 1 tsp grated fine

fresh mint leaves – 6-8 roughly chopped

fresh coriander chopped fine – 2 tbsp

raisins, roughly chopped cashews – couple of tbsp as stuffing (optional)

salt and pepper to taste

lemon juice – 2 tsp (or to taste)

corn slurry prepared using a tbsp of corn flour mixed in 1 tbsp of water

bread crumbs prepared using brown bread powdered in a blender

olive oil – few tsp to drizzle over and to grease the tray

Method:

– First cook quinoa as per the instructions on the pack.

– Add this 1/2 cup of cooked quinoa to a bowl, add the rest of the ingredients.

add quinoa, potato, paneer, onion, ginger, garlic, salt and pepper to a bowl (1)

– Mix everything well. it should come together nicely like a dough.

– Now take small portions of the mixture of the size of a golf ball.

– Flatten it over your palm using your fingers.

– Place a couple of raisins and cashew pieces (if preferred). cover this up by bringing together the mixture all around and over the stuffing. make a ball shaped croquette.

flatten a portion of the mixture. place a couple of raisind. cover them over to make a ball.

– Now, dip this in cornflour slurry, then roll over bread crumbs to cover all over. Pat gently all over to allow bread crumbs to stick well.

roll the prepared balls in corn flour slurryroll over bread crumbs to cover all over

– Place this on a plate or tray. Repeat the same with the rest of the mixture.

place the prepared balls over lined greased baking tray, bake at 190 deg C until golden

– Pre-heat the oven to 190 deg C.

– Allow these balls to sit for 10-15 min. this will allow the corn flour to harden a bit. This will ensure that the balls do not open up when deep-fried. It retains its shape well too when baked.

-Now drizzle over or brush gently some olive oil over each of the balls.

-Place them on a lined, greased baking tray.

-Bake them for 22-25 min or until nicely browned up.

-Serve with ketchup.

baked quinoa croquettes wide

Notes:

Since this is meant for kids, green chili has not been used. but if tolerated, can be used.

If preferred, the cornflour slurry can also be seasoned with salt and pepper powder.

The finer you chop the vegetables, the easier it will be to prepare balls.

Stuffing with raisins, nuts is optional. if stuffing is not preferred, make smaller balls.

Keep an eye on the bake.

Allow it to cool slightly before you attempt to remove from the tray. Use a flat plastic ladle to gently dislodge it from the tray.

Black Bean Soup

IMG_4066 

Couple of days back, one of my relatives pinged me and asked have you tried “Black bean soup”. I thought why it didn’t it strike my mind, and told her no. She told her co-sister prepares a delicious ” Black Bean Soup” and sent me the recipe. Based on the ingredients I had in my home I altered the recipe and here is my version

Checkout other soup varieties,

Ingredients:

Black bean – 3/4 cup

Yellow bell pepper – 1

Onion – 1 , big

Tomato – 1

Bay leaf – 1

Cumin powder – 1/4 tsp

Coriander powder – 1 tsp

Red chilli powder – 1/2 tsp (Adjust according to your taste)

Pergo Tomato garlic basil sauce – 3 tbsp

Water – as needed

Butter – 1 tsp

Olive oil – 1 tsp

Kosher Salt – as needed

Cheese – 2 tbsp

s

Method:

  • Wash and Soak the black bean in warm water for 2-3 hours and drain the water. Pressure cook the black bean with 1:2 water for 2 whistles and after the stream releases naturally strain the water

soupbb

  • Add oil and butter to the pan, and when its hot add onion; sauté till the onions are translucent. Add tomato and bell pepper and cook till the tomatoes get mushy

soupbb1

  • Add the cooked black bean and mix well. Add pergo sauce, coriander powder, chilli powder and cumin powder and mix well;cook for 3-5 minutes

soupbb2

  • Remove the bay leaf and after the mixture comes to room temperature, blend them into fine paste and transfer it to the pan

IMG_4041

  • Add water according to the consistency you desire and cook till the soup thickens. Add cheese and cook till the cheese melts, switch off and enjoy the warm soup

IMG_4063

My Notes

  • Instead of kosher salt, regular salt can also be used
  • Instead of pergo sauce, you can use one garlic pod, one more tomato
  • Can be served with sour cream instead of cheese

Banana Pudding

6

I am not a big fan of Banana but I don’t want my son to be like me. Like I mentioned in Oatmeal Banana Cookie, my son is very picky when it comes to fruit. If I give him smoothie he refuses to drink so I started preparing this. To my surprise this texture worked. When he was getting his molar he refused everything I gave, luckily few worked and this banana pudding was one among them

Banana Pudding

Ingredients:

Banana -1

Milk – 1 cup

Corn flour – 3 tsp

Cardamom powder – 1/8 tsp

Salt – pinch

Method:

  • Put all the ingredients into a mixie jar and grind them smooth without adding water
  • Transfer the mixture into the pan and cook in medium heat till the mixture thickens for about 5 -7 minutes.  Serve it warm or chil (I keep in fridge for an hour and give him)

My Notes:

  • Can add sugar while cooking the pudding or honey while serving

5

Apple Rice Pudding

2

Happy Women’s day to all my lovely readers!!!

This is the pudding I make for my son. If I give him cut apples he refuses to eat, but if I trick him in the form of pudding its difficult for him to identify. This easy rice pudding is not only my son’s favorite, but even I like it.

Chekout my other Toddler friendly recipes

Apple Rice Pudding

Rice – 1/4 cup

Water –  1 cup

Apple – 2, peeled and roughly chopped

Milk – 3 tbsp

Sugar – 1 tbsp (Adjust according to your preference)

Cinnamon powder – 1/2 tsp

Cardamom powder – pinch

Salt – a  pinch

1

Method:

  • Pulse the rice coarsely in a blender.  Add apple to the blender, and without adding water,  blend till the apple is pureed well
  • Transfer the contents into a saucepan. Add water, cinnamon powder, cardamom powder and sugar to the apple – rice mixture and cook over medium-low heat  until rice is cooked. Sprinkle some water if required

applericepudding

  • Add milk and salt; cook for 3-4 minutes. Switch off and serve warm/chil

applericepudding1

3

My Notes:

  • Adjust the water/milk according to the desire consistency
  • Instead of pulsing the rice can also use them whole
  • My son is having sweet tooth like mom so I add sugar. Instead can avoid sugar and prepare the pudding
  • Avoid replacing milk for water as it will cuddle. If you want to cook the rice with milk, add apple puree after the rice is cooked
  • Can add raisin, nuts like cashew, almonds, pecan etc. to make it rich

Oatmeal Banana cookie

IMG_3248

Now a days my picky eater (my son Vishvak) drives me crazy. Whatever I give him its a big noooo. If I give him food in plate that’s the last thing he wants to taste, but if he see anything in carpet, he gets super excited to taste it. If This is the story with food, fruits oh mannnnn. Though eating fruits directly is always best, at times I feel it’s better if he tastes something in a different form instead of rejecting it fully. Decided to give fruits in some other form, so far have succeeded with muffin and pudding (Recipe coming soon).

I was searching for the toddler friendly recipes and got inspired from Wholesomebabyfoods. Good thing about banana cookie is no fancy ingredients, its super easy and most importantly even we liked it

Checkout my other cookie recipes,

Banana Oatmeal Cookie

Ingredients:

Banana – 2, around 1 cup mushed

Oats – 1 cup, I used quick oats

Raisin – 2 tbsp

IMG_3250

Method:

  • Preheat the oven to 350°F. Place the parchment paper on cookie try and grease it with cooking spray/bultter
  • In a mixing bowl, add oats and banana; mush the banana and combine well into a dough. Add raisin and mix well.

IMG_3189

IMG_3190

  • Take a tbsp of dough and make a small round shape cookie and place them in parchment paper
  • Bake for 13 – 18 minutes (mine took 14 minutes) or until light brown on the bottom. Cool completely before eating

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My Notes:

  • Can use chocolate chip, almonds, pecans,walnut or any other nuts of your choice
  • Spices like Cinnamon, nutmeg can be added
  • I didn’t add sugar as it was sweet because of banana. Sugar can be added if you feel so
  • If you are using old fashioned oats coarsely pulse it once
  • Watch on eye after 13 minutes to avoid over cooking
  • Can mash and add bananas
  • If you don’t like raw oats flavour you can saute the oats for 3-4 minutes and add it
  • Can pulse the oats and add it