My daughter Bonnie is four. It is a beautiful age. She's got such a big imagination and constantly surprises me with her love of language. Word's she's enquired about this week include: solace, awkward and nuisance. It makes me giggle so much.
She really adores getting involved in the styling aspect of what I do. It always has to involve flowers and I have to carefully negotiate to keep her My Little Ponies out of it. She often gathers her own favourite items into a pattern and asks me to photograph them. Or she'll add to my styling after I've taken the photo I need. I just love watching her explore her creativity.
Everything takes on a new and fun viewpoint when you see it through the eyes of a bright eyed little person.
We worked on this little shoot together. I've created these yummy little cookies in honour of National Nut Day in partnership with Alison Pantry. They are a piece of cake to pull together and utilise their mixed raw nuts. There's cashews, brazil nuts, almonds and hazelnuts. Such a tasty combination!
I hope you love them. Kelly xox
1 1/2 cups Alisons Pantry raw mixed nuts
3/4 cup natural peanut butter (I used Fix & Fogg)
1 free range egg
1/4 cup coconut sugar
1/4 cup tapioca flour
1 teaspoon vanilla essence
Pinch sea salt
70g dark chocolate - roughly chopped (I used Whittakers Dark Ghana)
Preheat oven to 160 degrees celsius
Place the mixed nuts into a food processor and blitz until the texture of course crumbs. Add the remaining ingredients (except chocolate) and blend until well mixed. You may need to scrape the sides a couple of times as the mixture is very sticky. The mixture should come together as a rough dough. .It may be necessary to add a couple of tablespoons of water to help it come together (this will depend on the humidity of the day and the peanut butter you use). Place the cookie dough in a large bowl and mix through the chocolate pieces.
Form tablespoons of dough into discs and place them on a cookie sheet lined with baking paper. Flatten each cookie slightly with the palm of your hand. Bake for 18 - 20 minutes until lightly golden.
Leave cookies to cool for 20 minutes before moving. They are very delicate when just out of the oven.
Cookies can be stored in an airtight container for up to 4 days
This post is sponsored by Alisons Pantry. Thank you for the support of what I do! x