And I’m Spent… Grain

Over the weekend Mr Lid had his first attempt at a full brew of beer, this meant several hours of crafting equipment needed to extract malt sugars from a selection of grains for his beer instead of buying it in a tin and adding to water.

Long story short we were left with what is called spent grains. For anyone reading this who is not an all-grain brewer, spent brewers grains are the residue left after the sugar has been removed from the grains in the wort-making process. This is almost always malted barley, but can also include corn, wheat, rice, or other cereals. It consists primarily of grain husks, pericarp, and fragments of endosperm, and mainly consists of proteins and carbohydrates.

This stuff is great for compost, or making dog biscuits- but seeing as we have three cats and not dogs I wanted to find another way of using up this stuff.

After googling ‘spent grains’ I found a million recipes for bread, but over the weekend while Mr Lid was brewing I was baking bread and I was over the kneading and eating of the stuff!

I had a play and ended up with these most yummy things…

Apricot and white chocolate cookies- full of grains there keep you full for HOURS.

Spent grain ANZAC cookies

I also mixed some into a tomato pasta sauce I had made to use as a meat substitute for Lasagna- it was hearty and oh so filling!

Apricot & White Chocolate Cookies

1/3 cup Peanut butter

2 Tbs Oil

3/4 cup Golden syrup

1/3 cup Milk

1 tsp Vanilla

1 1/2 cups Spent Grains or Cooked Quinoa

2 cups Flour

1tsp Baking Soda

Pinch of Salt

1/2cup Dried Apricots (you can use anything)

100g White Chcolate (2 rows, you can use dark choc, nuts more fruit)

Combine all ingredients, mix well. Form tablespoons of the mix into balls and place on a grease proof paper lined tray.

Bake 200c 15-20min till slightly golden, cool on wire rack.

These are yummy and very filling- great for the kids lunch boxes!


Spent Grain ANZAC cookies

190g Spent Grains

125g Flour

115g Desiccated Coconut

200g Brown Sugar

60g Golden Syrup

125g Butter

1tsp Baking Soda

Mix all dry ingredients. Melt butter and golden syrup in the microwave. Mix golden syrup mixture with dry ingredients.

I like to bake in a tray at 140c for 40min, then I cut it into fingers and turn over to caramelise other side for another 30min, cool on wire rack.

You can bake as round cookies 140c 40min (they do spread)


Are you are a dunker, or not?

On a cold afternoon sitting at home drinking a warm cup of tea is almost perfect. Almost.

Whether you are a dunker or not a cup of tea and a bikkie  go together like a match made in heaven.

Although packet biscuits are full of processed sugars and cannot compare to home baking.

What is better than home baking, that uses up leftovers from dinner the night before?! NOTHING!

As a twist on the classic ANZAC biscuit using a mixture of cooked Quinoa, Coconut oil and Almond meal make these biscuits chewy, nutty and almost good for you.

Quinoa & Almond cookies

100g Cooked Quinoa- cooled

70g Flour

70g Almond meal

100g Brown Sugar

30g Golden syrup

60g Coconut oil

1/2tsp Baking Soda

Mix all dry ingredients together. Heat Coconut oil and golden syrup till melted. Mix golden syrup mix with dry ingredients till combined.

Drop spoonfuls on a lined baking tray spaced far apart- as these spread- alot.

Bake in a preheated oven 140c for 40min till golden. Carefully transfer to a cooling rack.

I had none at home but if you substituted a gluten free flour blend for the flour these would be gluten free.

Eat wrapped in a blanket on the couch with a hot cup of tea.


I am entering this in Sweet New Zealand which is just something I stumbled across and think is a great idea!

This month it is hosted by Sweet and Brains a lovely blog which can be found here-

Wish me luck!!

Who doesn’t love a quickie.

It is really satisfying to make something with minimal dishes- especially when baking. Especially when baking in my kitchen.

Another thing that is satisfying is making a cookie that takes about 15 min from mixing, making, baking and eating- thats right you could be eating these in about 20 min- from now- thats 5min to finish reading this and 15min to make and bake- what more could you want from a recipe- the fact that these are gluten free is a bonus.

These are not your usual cookie, they are soft, chewy, moist and yum.

Coconut, chocolate and berry cookies

6Tbs Coconut Flour

4Tbs melted Coconut oil (could use butter- soften, do not melt)

2Tbs Agave nectar (could use honey or golden syrup)

1 Egg

2 Rows chocolate (I used white, but dark would be just as delish)

Dash of Vanilla (in fact freshly scraped vanilla pod would be lovely too)

Mix everything together in a bowl roll into 9 balls and flatten, press a frozen or fresh berry into the top of each cookie.

Bake 180c 11min till edges are golden- let cool and eat.

These are really versatile- you could put just about anything into the mix.


Ready for the oven


Credit where credits due

So I have been doing a lot of looking on the internet and at other blogs and I have noticed a tonne of people claiming recipes are their own creation, when you look at the next person who posted a similar looking photo on Pinterest or the next on the google search list- with the same title and read the recipe, its the same, again claiming ‘its just something I came up with’

Give credit where credit is due people!! No one will think any lesser of you, they might even like the fact that they have a tried and tested recipe to use and that if they know you, you can personally guarantee it works.

A change here and a change there, I believe you can claim that as your own, otherwise there would be no new recipes ever, as all we do now is recreate old favourites with a twist.

What I love about cooking is that with a little change here and substitute with something you like better you can ‘create’ dishes that suit your tastes better and you can call it yours.

So I am calling the following recipe mine- but I will give credit inspirational credit to a blog I came across

These are very quick to make, a great way to use up that random can of pulses sitting in the cupboard that have been there forever, they are not a hard cookies but a doughy delicious ball of goodness!

Almond butter, Butter bean cookies

1 Can Butter beans- drained and dried
80g Golden syrup
90g Dark chocolate, chopped into chunks
1 tsp Baking Powder- gluten free
165g Almond butter- although peanut, hazelnut or any other nut butter could be substituted
2 tsp Vanilla essence

Put everything except chocolate into a food processor- I used my Blender. And mix.
Stir in chocolate chunks. Drop spoonful’s onto a lined baking tray.
Bake 175c 15min cool and eat… them all….