After our break away the pantry was bare of all its usual homemade snacks so, with two hungry kids at my feet I had to work quickly to create something yummy and satisfying for them.  I was under pressure but thankfully I had stocked up on hazelnut meal before we left so i was confident I could create something tasty out of that and here is what I came up with - tasty little morsels that didn't really last very long but did fill the little holes in those two growing boys tummies.  For a little while anyway. 

5 fresh dates, seeds removed and roughly chopped 

1 cup shredded coconut

1/2 cup desiccated coconut

1 cup hazelnut meal

1/3 cup almond butter

1/4 cup maple syrup

2 T cacao nibs

pinch of sea salt

Place the fresh dates and desiccated coconut  into the bowl of a food processor and pulse a couple of times

Then add the remaining ingredients and pulse until the mixture comes together 

Using a spoon roll approximately 3/4 tbs amount of mixture into small balls

Repeat with the remaining mixture before placing in the fridge to firm up

 Currently we are  enjoying some precious family time in the picturesque and laid back Yamba.  No time for cooking this week, rather we are being waited on and sampling the local seafood and produce this region has to offer.  Not to mention the salty stuff - water that is.  The boys are in heaven!!!  

This is take 2 on this post.  I am not quite sure what happened with the last post but something went pear shaped.  Thanks to those who alerted me. 


There is something quite comforting about Oats.  Perhaps it is a childhood thing?  - who knows, but something about eating them makes me feel cosy and satisfied.   As a great way to start the day whether young or old,  it is nice to add some variation to mix it up a little in comparison to the regular dish up as per this combination.  We have been making the most of all the luscious stone fruit such as peaches, apricots & nectarines before they disappear.  The peached found their way into this oatmeal and paired very nicely with the hazelnut meal.  The kids went nuts over it eating it not only for breakfast but morning tea as well so I guess this one will be on the cards again sometime soon.  I highly recommend soaking the oats before making this.  It is not hard at all (see below) The reason why and in short is that soaking oats or any grain for that matter is important so that  phytic acid is removed which can block the absorption of valuable vitamins and minerals.  For further information please refer to the extract below from Nourishing Traditions  Otherwise I hope you enjoy making this and getting creative with your own variations if you dare.  I would love to hear about what you come up with.


All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may led to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects. Soaking allows enzyme, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.

Serves 6 - 8

1 Tbs Natural Yoghurt + a pinch of salt


The Night Before:

Add enough filtered water to completely cover the oats then cover with a lid or wrap and leave to soak on your bench overnight.

 Crisp, crunchy and addictable.  For the life of me I  am trying to work out why I haven't made these for the boys earlier.  Thing is I tend to avoid store bought (unless desperate) as they are mostly manufactured using highly refined white flours whereas my own creation uses freshly ground organic whole spelt flour and packs a whole lot more nutritional substance than their store bought counterparts.  Although fiddly to some extent I quite enjoyed the process and the boys gave a helping hand when it came to rolling out with plenty going in their gobs as well.  What is it with kids and raw dough/batters anyway?  We are heading on a picnic tomorrow with our little cousins visiting from Melbourne and some of these will be packed to snack on although, I have a sneaking suspicion the seagulls may be snacking on them as well.

 Spelt Grissini with Sea Salt