Peanut butter lovers...this one's for you 🥜♥️

Peanut butter cookies (no added sugar)

I've said many times I'm not one of those accurate cheffy type recipe creators who weighs everything accurately - crazy me. This was another 'let's make it up as we go along' recipe. But it turned out pretty good. Don't be scared to experiment when it comes to cooking - what's the worst that can happen?
Stevia is a sugar alternative that is one of the better alternative sweeteners. It's a natural South American sweetener that is around 30-40 times sweeter than sugar gram for gram. Like all 'new' health products, the verdict is still out on the overall health benefits but there are no known side effects currently known unless eaten in excessive quantities. As it contains zero calories, it may be a healthy option for those trying to lose weight and diabetics. That said, this recipe would still be fairly low sugar if you switch for regular sugar.

Ingredients: Makes 16 small cookies

100g oats (I used M&S Scottish whole oats)
100g peanut butter (I used Whole earth crunchy but you could use anyone you like)
1/2 tsp baking powder
1 egg
splash of milk or milk alternative
4 tbsp stevia (or sugar)
1/2 tsp cinnamon (or more if your a big fan).

Cream the peanut butter and stevia (this means whip it up in a frenzy!). Then add the egg and keep the frenzy going. Next add the oats, baking powder and milk. If you want less 'flapjacky' cookies this is where you can put everything into a food processor so you get a smoother cookie. Otherwise mix well.
Lightly grease a baking sheet with coconut oil or butter and put drops of the cooking mixture onto the tray. Cook in a preheated oven at 180 degrees C for around 8-12 minutes (depending if you want flapjacky or crunchy!). Cool on a wire tray.

Aubergine and lentil curry (quick I promise!)

Today was a lazy work from home pyjama Monday - that means I couldn't be bothered to leave the house and stock up the fridge. SO it was a case of Ready Steady Cook - what could I make with red lentils, onions, celery, aubergine, chopped tomatoes and a cupboard full of spices. It had to be curry. And this one took less than 45 minutes from start to finish and was super simple.


Ingredients: Enough for 4 servings

1 onion, chopped,
2 garlic cloves, finely chopped
2 celery sticks, chopped
1 inch ginger, peeled and finely chopped or grated
1 aubergine, cut into chunks
2 cups red lentils
1 tin of chopped tomatoes
1 tbsp curry paste (I only had red thai curry paste in the fridge but any would work!)
1 tsp garam masala powder (or regular curry powder)
1 pinch of Himalayan rock salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp coconut sugar (or any other sugar or sweetener - honey or granulated sugar would be fine!)
1 tbsp coconut oil
Any other veg you want to add!

Method:

1. Rinse the lentils and cover with water in a saucepan. Bring to the boil, reduce heat and simmer for around 15-20 minutes until soft.
2. In the meantime, melt the coconut oil in a large saucepan and add the onion, celery, garlic and ginger. Saute for around 10 minutes over a low heat.
3. Then add the aubergine (if you've had time, salt these first to draw out some of the moisture and then rinse salt off before adding). Cook over low heat for around 5 - 7 minutes (adding a little water if starts to dry out).
4. Next stir in the curry paste, spices, salt and sugar. Cook for a few minutes and then add the tomatoes and cooked lentils. Stir well, cover and cook over a low heat for around 15-20 minutes.
5. Serve with fresh coriander and your choice of veg, rice, chapatti or alone with a dollop of natural yogurt - call me weird but I also like to add a poached egg to my curries!