Chocolate Chewiness at its best! If you like the chewiness of American style cookies then these are for you!
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Ingredients
     A good drizzle of Olivado Avocado oil over some baking paper
     390g icing sugar
     70g cocoa powder
     1 tbsp cornflour
     ½ tsp salt
     2 egg whites
     1 tsp vanilla extract
     1 whole egg
     100g chocolate chunks

Method

Preheat oven to 180 Degrees Celsius.
Place the dry ingredients in a large bowl and gently whisk to combine.

Then add the 2 egg whites, vanilla, whole egg and whisk together until well combined.

Now add in the roughly chopped chocolate and stir to combine. Line a baking tray with baking paper drizzle over the oil, then carefully place an ice-cream scoop of mix onto the tray.

 Bake for 12-15 minutes or until they begin to crack on top. Remove to cool.
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 Top tip: This mix is very loose, don’t worry about that, it’s meant to be. That is what gives them the soft chewy texture once cooked.

A specialty in the McGregor house when I was growing up. There were always rotten bananas to be used up and where better than in a loaf. I always loved it with a good spreading of butter . . . still do. It’s perfect with a cup of tea. This is fantastic for kids’ lunches and will keep for a few days in an airtight container. 
 
Prep time 15 minutes
Cook time 40-50 minutes
Makes 10 slices
 
Ingredients

     1¾ cups self-raising flour
     ½ tsp baking soda
     ½ tsp ground cinnamon
     ¼ tsp salt
     ½ cup sugar
     2 eggs
     ¼ cup milk
     75g butter, melted and cooled
     1 cup mashed banana
 
Preheat the oven to 180ºC. Grease a 22cm loaf tin or line it with baking paper.
Sieve the flour, baking soda, cinnamon and salt together. Combine with the sugar in a large bowl.
In another bowl whisk the eggs lightly, then stir in the milk, banana and butter (make sure the butter is not too hot or it will scramble the egg). Quickly add this to the dry ingredients and combine.
Pour into the loaf tin and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
 
Top tips
·       Throw some walnuts or macadamia into the mix.
·       Finely chopped dates are also a great addition.

Need some inspiration for the kids lunchboxes, without loads of sugar? Give this a whirl, the kids will thank you for it!

Ingredients
      1⅓ cups quick-cooking (not instant) rolled oats, divided
      a pinch each of salt, ground cinnamon, nutmeg and ginger
      1 cup of your choice of roughly chopped dried fruit and/or nuts and seeds.
      (I used all nuts as dried fruit has more sugar content)
      ¼ cup cacao nibs
      ¼ cup canola oil
      ¼ cup high quality maple syrup
      2 tbsp brown rice syrup

Instructions

1. Preheat the oven to 180 degrees Celsius. Line a 8” square baking pan with baking paper, letting a bit of excess paper hang over the sides.
2. Grind ⅓ cup of the oats in a food processor until powdery. Add them to a large mixing bowl with the remaining oats, the salt and spices and the cup of your choice of nuts/fruit/seeds.
3. In a smaller bowl, whisk together the wet ingredients and then stir them into the dry ingredients.
4. Put the mixture in the prepared pan, smoothing the top with a rubber spatula. Bake for ½ hour, or until evenly browned.
5. Remove from oven and let cool for about 15 minutes. Remove from tray and place onto to a cutting board (the baking paper will act as a sort-of sling, making this very easy). Cut into individual bars.

Prep time: 12 mins
Cook time: 15 mins
Makes: 10

​I grew up eating Mum’s bacon and egg pies and they were delicious. The only problem was there was never enough. That’s why I’ve made individual serves – that way everyone gets to have some. I love the addition of peas into the mix… yum!

Ingredients
       10 rashers bacon (you could use slices of ham or rashers of prosciutto)
       8 eggs – lightly beaten in a jug (can add a little milk to make it go further)
       1 cup peas
       ½ cup tasty cheese (optional)
       2 tbsp parsley
       pinch salt

Instructions

1. Preheat oven to 200˚ fan forced (220˚ in normal oven).
2. Grease or line a muffin tray. Lay the Bacon into muffin tray moulds as the base. Combine the parsley and peas in a bowl then place a tsp or so into the moulds. Fill ¾ to the top with the beaten egg, top with cheese and place in oven.
3. Bake until golden.

Useful tips

• You can change the muffin tray lining of these pies, they can be puff pastry, slices of bread rolled out with a rolling pin, ham, bacon, prosciutto - what ever you have lying around. If you do use pastry or bread, chop the bacon into the egg mixture before baking.
• If using pastry prick the bottom of the pastry with a fork once it is in the muffin tray,this will stop it from rising.

No need to cream the butter and sugar in these cookies which make them a perfect kids recipe. Perfect for a school holiday distraction.

Cook time: 15 mins
Prep time:  10 mins
Serves: 16

Ingredients
150g soft butter
125g soft light brown sugar
100g caster sugar
2 tsp vanilla extract
1 egg
1 egg yolk
300g flour
½ tsp baking soda
150g dark chocolate chips
150g milk or white chocolate chips

Instructions

1. Preheat oven to 170.
2. Melt the butter then let it cool a little. Put the sugars in a bowl and pour over the the cooled butter. Beat these together then add the vanilla, egg plus yolk and continue to beat until light and creamy, then add the flour and baking soda and gently combine. Finally add the chocolate chips and combine.
3. Divide the mixture into 16 balls and lay them onto 2 baking tray’s covered with baking paper. Bake for 15 minutes or until golden on top. A good tip is to make sure you swap the trays in the oven half way through cooking time to ensure they cook evenly. Remove and let cool.

Useful tips
If there is too much mixture shape like a log on some cling film, wrap and freeze. Simply pull the frozen cookie dough log from the freezer slice place on tray and bake.