Vegan chocolate cookies

These are not fluffy, but they are delicious. There chia seeds add a texture you either love or hate. I love it. You can use eggs instead which will make them lighter in texture.

2 bananas mashed
1/4 cup peanut butter
2 tbsp chia seeds mixed in 1/4 cup water left foot a few minutes. (Or two eggs)
1/4 self-raising flour
2tbsp cocoa powder
Broken pieces of dark chocolate (optional/to taste)

Mix all ingredients well.

Spoon into muffin tray. Alternatively put spoonfuls on a baking sheet to make flat cookies. Bake in pre heated oven 180 C 15-20 mins.

Mini boxes fit for a bird

Holey cubes or bird nests

Used T-shirt yarn and no 10 hook

US terms:

Ch chain
Sl slip stitch
Sc single crochet
Hdc half double crochet
Dc double crochet
Tr treble cricket

Repeat between *..*

Rnd 1: Ch 3; make 2 dc in the 3rd ch from hook, tr in same ch. (Make 3 dc in same ch, tr in same ch) 3 times. Join in top of ch-3.

Rnd 2: Ch 2. *Sc in each dc until tr, (place 2 sc, dc place marker, 2 sc) in tr]* 4 times. Sc in each dc until ch-2. Join to top of ch-2.

Rnd 3: work round into/front loop unless the stitch has  a marker. In that case with back loop and move marker to that stitch. Ch 2 then dc until ch-2. Join to top of ch-2.

Rnd 4: work round into both loops unless the stitch has  a marker. In that case with back loop and move marker to that stitch. Ch 2 then dc until ch-2. Join to top of ch-2.

Rnds 5 and 6: as rnd 4.
Rnd 7: work into front loops only. Ch2 ss , *sc, hdc, dc, tr, dc, hdc, sc* x3, sc, hdc, dc, tr, dc, hdc, ss into second chain of ch-2.
Fasten off.

Almond chocolate cake

~80 g almond butter
~70 g coconut oil
100 g (caster) sugar
4 large eggs
125 g (4½oz) ground almonds
70 g (2½oz) flour
3 - 4 drops almond extract
60 g dark chocolate (70% cocoa) broken into ~1cm chucks.

Beat the almond butter, coconut oil, and sugar for a few minutes until a creamy paste.
Beat in the eggs one at a time and then fold in the ground almonds, flour and almond extract.
Spread the mixture in a 20cm deep round cake tin.
Stir in the mixture the chocolate pieces

(Sprinkle with flaked almonds and grated chocolate).

Bake in a preheated oven at 180°C, 160°C fan oven for 45 mins to 1 hour or until the cake is cooked (a skewer inserted in the centre should come out clean).

Dust with icing sugar, or brush with warmed apricot jam, or leave as it is.

Honey blossom oat biscuits

1 cup oatmeal
1/4 cup self raising flour
1/8 sunflower oil
1 tbsp orange blossom water
1 to honey
~1 cup warm water
Honey seeds (I used munchy honey seeds) to taste
Mixed dried (sultanas and orange/citrus peel) fruit to taste.

Add oatmeal, flour, and some of the hot water in a bowl. Let it sit for a little bit then stir together to well mixed. If too dry add more water. Add honey and orange blossom water. Mix well to a thick paste consistency. Again assess if more water is needed.
Last add seeds and mixed fruit. Mix well.
Take large tbsp of the mixture and place on a baking tray in blobs.
Bake at 180°C (350F) until golden.