As a mom of toddlers, I feel very responsible (well, because I am) of what they put in their mouths (other than the dog hair, Christmas Beetles and old peas from under the couch). I’ve heard time and again that the first few years of a child’s life are the most important and forming healthy eating habits is to me, probably the most important. I guess the fact that I struggle with my weight doesn’t really help my absolute obsession with trying to get my kids to not have to follow down that same path.
I know every child snacks and they should and don’t get me wrong, I still allow my children Cheese Curls, lollipops and biscuits but most of the time, I try to get them to eat fresh fruit and vegetables and wholegrain products as snacks instead of the processed kind. Those are fine for kiddies parties but not for every day. When I was pregnant, I promised myself that I wouldn’t just shove a chip in my child’s hand when they moan, I would rather shove a carrot stick or a cherry tomato in their hands. I mean, does it take more time to open a packet of chips or a punnet of tomatoes?
If you know my kids, you know that they will always clean their veg and fruit off the plate first and then move onto the protein and starch. They constantly ask from grapes, ‘maties’ (tomatoes) and watermelon (‘walamelon’ as Aidan calls it). And the other day, my friend Marisa over at The Creative Pot told me that, that’s a direct reflection on me, and I couldn’t have been prouder. As mother’s we are always beating ourselves up about every little thing we do wrong (because we’re meant to be Supermoms right?) and to hear from someone that you are doing something right, and doing it VERY right is amazing. It motivated me to get my behind into gear and get my kids even healthier.
I’ve always, always, ALWAYS loved oat cookies, but before this batch, I had never made them myself! Why, I don’t know but I knew I had to do something about that. And I had no intention of making them Lactose free either. I forgot to buy butter and only had vegetable shortening (Wooden Spoon) in the house so I used that. I also used the Crimson Raisins from Woolworths which are fat and plump and seriously gorgeous. But use any raisins you can find. And if you have kids that aren’t so keen on the vegetables and fruit, why not add a grated apple to the mixture? It’s a little bit more fibre and nutrients they’re getting in without even knowing they’re getting it in! That’s what Jessica Seinfeld calls “loving deception” in her book Deceptively Delicious.
Makes 20-25 medium sized cookies
1/2 cup vegetable shortening / butter, softened
3/4 cup brown sugar
1tsp vanilla extract
1 cup flour
1/2 tsp baking powder
2 cups rolled oats
1 cup raisins
- Pre-heat your oven to 180°c and line a baking tray with baking paper.
- In a mixing bowl, cream together the shortening/butter, sugar, egg and vanilla until pale and fluffy.
- Sift together the flour, baking powder, cinnamon and salt in a separate bowl and slowly incorporate into the sugar mixture.
- Add the oats and the raisins and mix well.
- Place spoonfuls of the mixture onto the baking tray, approximately 2-3cm (1.18 inches) apart, and bake for 10-15 minutes until the biscuits begin to brown at the bottom. They’re still going to be slightly squidgy but they will dry when cool. If you want a chewier biscuit, only bake for 10 minutes.
- Allow to cool and store in an air-tight container for up to 2 weeks. (If they last that long)
Tags: baked goods, biscuit recipes, biscuits, cookie recipes, cookies, Feeding children, Healthy eating habits, Jessica Seinfeld, Lactose-Free Oatmeal Raisin Cookies, Oat biscuits, Oat cookies, Oatmeal Raisin Cookies, Oats biscuits, Oats cookiesPost By Alida Ryder