A Little Bird Recipe
Posted on October 04 2017
I recently had the opportunity to work with Megan May and her Little Bird team on the styling for her second recipe book Little Bird Goodness. The book explores over 130 recipes from the menu of Little Bird Unbakery and her own home kitchen and I had great fun working collaboratively with Megan, photographer Lottie Hedley and Aimee Magne to bring these dishes to life through some beautiful food photography.
When telling the story of Megan's wholesome, mostly plant-based dishes, it was important to us to incorporate natural, handmade pieces when styling - so a lot of timber, raw edged linen and handcrafted ceramics were used, including a selection of pieces from my own Amber Armitage ceramics collection.
The result is a really beautiful book that is filled with so many amazing (and healthy!) recipes. If you'd like to pick up a copy for yourself, you can do so here.
I'm lucky enough to have a recipe from the book to share with you... these Oat Coconut Cookies are a yummy little treat and could just be the perfect little project for keeping the kids occupied these holidays.
Little Bird Oat Coconut Cookies
Make time: 20 mins
Dehydrating time: 24 hours
Makes: 12 cookies
Equipment required: high-speed blender or spice mill, food processor, dehydrator
- 1/4 cup golden flax seed
- 1 1/2 cups gluten-free rolled oats
- 1 1/4 cups desiccated coconut
- 1 cup coconut sugar
- 2 pinches of sea salt
- 2 tsp ground cinnamon (optional)
- 1 cup pitted dates
- 2 tbsp melted coconut butter
- 1/2 cup melted cold-pressed coconut oil
- 1 tsp vanilla extract
- 3/4 cup filtered water
First grind the flax seed into a flour - we do this by blending it in a high-speed blender; a spice mill also works well. Then take 1/2 cup of the gluten-free oats and blend them into flour in a food processor or a high-speed blender (oats are much softer and easier to grind than flax seed). In a bowl, combine the flax flour you just made with the oat flower, remaining oats, 1 cup of desiccated coconut, coconut sugar, salt and cinnamon (if using), and mix together. In a food processor, process dates until they almost form a paste, then add melted coconut butter and coconut oil and pulse. Once combined, add vanilla extract and water and pulse a few more times. It's fine to still have a few chunks of date in there. Add the dry ingredient mix from the bowl to the food processor. Pulse a few times, until just incorporated - don't over-blend this mixture. Take walnut-sized pieces of the mixture and roll into balls. Place remaining desiccated coconut in a small bowl and roll each cookie ball in it. Press cookie balls between your hands to form round cookies, about 5mm thick. Place cookies on a dehydrator tray lined with a mesh sheet and dehydrate for around 24 hours at 46°C. Will keep in an airtight container for several weeks.
To get your copy of Little Bird Goodness, visit the Little Bird online store.