Clear out the Pantry Biccies

So it is a constant source of annoyance when the kids ask for NEW cereal when they haven't finished the existing box. You're with me, right??

"Please mum pleeeeeeaasssse, can we? can weeeeeeee? pleeeeeeease"

and even if you dare to stand your ground and say "NO.. you have to finish the other box first"

you know deep in your heart, that very same box will be sitting high on the shelf in six months time taunting you with it's uneaten contents <groan>

AARRGGHH!!

So today I'd had enough of the taunting.  Those 2 cups of uneaten cornflakes (plus a few other pantry items) were going to be put to good use.  It's raining and I'm hungry and the oven is beckoning..

This recipe adapted from a base recipe from Taste.com

INGREDIENTS

110G butter, softened

2/3 cup brown sugar

1 egg, lightly beaten

2 teaspoons vanilla extract

1 cup gluten-free plain flour

1 teaspoon gluten-free baking powder

1/4 teaspoon salt

2 cups gluten-free cornflakes

1/2 cup pistachio, roughly chopped

1/2 cup Craisins

1/2 cup gluten-free chocolate chips

Pre-heat oven to 180 degrees celsius

Line a large flat tray with baking paper

METHOD

Cream the butter and sugar together until you have an icing-like consistency

Add the egg and vanilla and mix until well combined.

In a separate bowl, sift flour, baking powder and salt and then add remaining ingredients. 

Mix well to combine.  Add butter mixture and mix well, ensuring all dry ingredients are incorporated well.  Don't be afraid to crunch up the Cornflakes in the process.

Spoon or roll tablespoon sized portions onto tray.  If you are feeling daring, you can and place 3 rows of 3 but be warned - the mixture does spread so be prepared.  

I would recommend 3 rows of 2 - spacing well apart.

Bake for 12 minutes until golden.  Allow to cool on the tray for 5 minutes before removing to a wire rack

These biscuits are buttery and yum but I think this recipe will appeal more to the older child or an adult palate - AHEM.. 

<complimented with screwed up, pained expression> 'What are those BITS in it? 

What are those GREEN THINGS? 

I'd like to tell you that the kids inhaled them.. BUT that would be a bald-faced lie.

There seemed to be a lot of picking things out and tiny mouse-like bites.  You can't win 'em all.

More for me.  

And you know what?

I'm OK with that.

Pumpkin Soup

Easiest soup, great to disguise some other veggies in and super yum.

Ingredients

2 x 1L GF Chicken Stock 

1 whole Butternut Pumpkin cut into small pieces

1/2 Brown Onion chopped

2 Carrots chopped

1 large Potato chopped

2 Celery sticks chopped

1 tsp Ground Cumin

1/2 tsp Ground Coriander

1/2 tsp Nutmeg

1/2 cup Thickened Cream

Method

In a large heavy based pan, brown the Onion, Cumin and Coriander.

Add stock and vegetables and bring to the boil.

Reduce heat and allow to simmer for approximately 1 1/2 - 2 hours.

Using a stick blender (right in the pot), carefully blitz until you have a smooth consistency.

Add 1/2 cup Cream and Nutmeg and stir in well.

Serve with a dollop of Creme Fraiche and chopped Chives.

Enjoy!