DIY gift giving
Handmade gifts are always special. Here, Caitlin from My Menagerie and Mtns Eco‘s Jules, share three easy Christmas Recipes made with love and bulk supplies from the Co-op.
(Fig’s) Dog Biscuits
Makes 18
Ingredients:
1 1/2 cup oats
1/2 cup peanut butter
2 medium bananas
Method:
- Preheat oven 180c & prepare baking trays (rub with olive oil or line with baking paper).
- Blitz oats to flour consistency.
- Mash peanut butter and bananas together in separate bowl.
- Add oats and combine – should be a sticky consistency (if not, add some more peanut butter).
- Roll 1 tablespoon into balls and flatten out in palm of hand.
- Use end of chopstick and thumb to create paw-print motif on each biscuit.
- Bake for 12-15min or until golden on underside.
- Allow to cool before eating & sharing with pooch!
Store in an airtight container or in fridge for up to 2 weeks.
( Adapted from – https://www.floraandvino.com/3-ingredient-peanut-butter-banana-dog-treats/ )
Festive Choc Clusters
Makes 34
Ingredients:
300g Co-op bulk dark chocolate
100g Co-op bulk milk chocolate
350g dried fruit & nuts in festive palette (We used goji berries, pistachios, pepita seeds and macadamias)
‘If You Care’ Mini Baking Cups
Method:
- Melt chocolate in a bowl over a saucepan of boiling water.
- Chop macadamias into smaller pieces.
- Combine fruit & nuts.
- Spoon 1 tablespoon of melted chocolate into a paper patty pan & sprinkle 1 tablespoon of mixed fruit & nuts on top.
- Gently shake to ensure fruit & nut embeds into chocolate.
- Drizzle a small amount of chocolate on top.
- Place in fridge to set.
Store in fridge or cool spot.
Rhubarb and Rose Fizz (Soda)
875g rhubarb, chopped
875g sugar
2 handfuls of dried rose petals
1 lemon, chopped
200ml apple cider vinegar
4.5 litres of water (18 cups)
Method:
Combine rhubarb, sugar, rose petals, lemon and water in a large clean jar (or suitable vessel). Cover with a tea towel and let sit for 48 hours. Strain and pour into clean bottles and seal. Let sit for another 2 weeks to become fizzy!
Serve as you would cordial. We love it with lemon and fizzy water.
(Adapted from Sally Wise Recipe)