Crunchy Millet Flapjack/Granola style Biscuits

Once again our Facebook Group has come up trumps and member Livy Dickinson has created a fab recipe for her daughter, who is on a few food diet.  Searching for something palatable, portable and safe she has come up with the following, a crunchy granola style bite (could be a bar) which is really tasty,

Ingredients

• 250g Millet flakes 
• 150g Coconut oil 
• 125g Brown sugar 
• 4/5 tbsp Golden syrup 
• (2 tbsp dried blueberries- optional) 

Method

•  Simply combine and either spread in a tin (as in picture) or in paper cases/greased cupcake wells
• Bake at 180C for approx 20mins @ 180. 

These are hard/ solid/ crunchy, not soft and squidgy like usual flapjacks. They're very like Nature Valley Crunch bars in texture, so not suitable for very young children.

Vegetarian Dips

Since we are enjoying an "Indian Summer" this year (it's supposed to reach 26C here today?!) we are still enjoying salads and summer food here. Winter casseroles seem a long way off! 

Dips are a great way of livening up “free from” bread, which can otherwise seem quite dry. I also put some in the tiny system pots and send crudités and or polenta chips/gluten free bread sticks in to school in packed punches. If home we also eat them with toasted pitta bread.

(TIP:- Gluten free pitta toasts well whole but doesn’t split easily, so I slice them in diagonal strips to enjoy with either of these dips.) 

Hummus – prep time 5 min (yield about a cup)

This versatile paste can be breakfast, with some fresh pita bread, a snack with carrot sticks, a sandwich filling, even used in cooking to thicken certain soups, the list goes on… This makes about a regular tub size that you can buy in the supermarket. (And costs pennies, compared to buying the prepared stuff!)

Ingredients

• 1 tin of chickpeas, rinsed and drained (or about 3/4 cup dry, soaked overnight till soft)
• 2 tbsp tahina (sesame seed paste if tolerated, otherwise leave out) 
• 3 tbsp lemon juice 
• Garlic and salt to taste
• 3-5 tbsp good olive oil (3 if no tahini)

Method

• Blitz all ingredients in blender or food processor until very smooth (you might need to add small amounts of water if it gets too stiff and sticky) – you want a final consistency like warm butter, very spreadable. 

TIPS

• You can also add a peeled chopped carrot, this makes it a bit less sticky and is a good way to sneak veg into things. 
• To make it super-smooth, try adding less water and a tablespoon of yoghurt/rice cream. 
• For good presentation, serve in a shallow bowl, with olive oil drizzled on top, and a few pine nuts sprinkled on.

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Guacamole – prep time 5-10 minutes (yield about 1 cup – nibbles for 2-4 adults with tortilla chips)

Ingredients

• very ripe avocado – (should yield to gentle pressure but not have visible depressions on the surface, as these mean bruises)
• coriander leaves
• red onion
• olive oil
• lime or lemon juice
• optional – jalapeno chilli

Method

• Peel the avocado – the best way to do this is to run your large knife around it, cutting down to the pit, then twist the two halves apart. Then use a spoon to get the large stone out. Chop into a fine dice and put in bowl. Add very finely diced onion, chili, and coriander leaves (large handful). 
• Drizzle with about 1 large spoon oil and a bit of salt. 
• Stir and mash with a fork to desired consistency. (Don’t use a blender or food processor as it will go all gummy.) If the avocado is ripe enough it should mash easily. 

You can serve this as nibbles/appetizer/finger food – use tortilla chips or if not available you can toast small pieces of flat-bread in the oven. Also makes a good sandwich filling.