So many apologies dear followers, the blog has been a little sketchy of late. And there is a reason….. in fact there are two reasons!

May we introduce our two new additions to The Kitchen; Maple & Peanut. These two little pups have rather taken up our time and are keeping us on our toes (or are under our toes as the case often is!).

We hope that normal (blog) service will now be resumed 🐶❤️🐶

Of course we had to have culinary names and it also seems only right to have a recipe dedicated to them.

These Cookies are dairy free, gluten free, egg free and have no refined sugar. Wow! They’d be perfect if they were calorie free too 😂

Makes about 30 small cookies; 🐶 THESE ARE NOT DOG BISCUITS! 🐶

250g peanut butter (both smooth or crunchy will work)

100g ground almonds

135g maple syrup

2 tsp vanilla extract

1 tsp baking powder

Preheat the oven to 180°C and line a large baking tray with grease proof baking paper.

Add all of your ingredients to the food processor and mix until you get a nice, smooth even batter.

Spoon a small amount into your hand a roll into balls about the size of large cherry tomato.

Place the balls evenly onto the baking tray and gently squash with a fork in a crisscrossed pattern.

Bake for 6-7 minutes, they’ll still be soft but they should be golden.

Leave to cool a little before transferring to a wire rack (and they’ll harden slightly as they cool).

These really are yummy! Get them into a tin quick before they’re devoured straight from the cooling rack!

🐶 REMEMBER, THESE ARE FOR HUMAN CONSUMPTION ONLY! 🐶