Spiced coconut rice

1/2 cup basmati rice

270ml coconut milk

Seeds from 1/2 cardamom pod

1/8 tsp cumin seeds

1/8 tsp black mustard seeds

Put ingredients not saucepan over high heat, bring to boil stirring frequently. Reduce heat, cover & cook about 15 or 20 till rice is soft. (May need to stir after 10.)

Carrot & ginger cookies

Stir:

1 cup whole spelt flour
1 teaspoon baking powder
1 cup rolled oats
1/2 cup chopped pecans
1 cup grated carrot

Whiz:
1/2 cup fresh dates topped w boiling water (or maple syrup)
1/2 cup unsalted butter
1 teaspoon grated fresh ginger

Oven at 190C. Bake 12 mins.

(Mixed spice would be nice.)

Apple rhubarb breakfast crumble

2 apples, cored & diced

3 thick rhubarb stems, chunked

75g butter (unsalted for B)

1 cup oats

4 UK tbsp almond meal

1 tbsp maple syrup

1/2 tsp vanilla powder

Oven at 180C. Bake about 40 mins.

(Apple a bit firm for B - could put it in oven ahead while prepping res?. Possibly stir in some flour for cakier texture?)

Slow cooked quinces

2 large quinces, quartered & cored

2/3 cup caster sugar (could reduce quantity)

1/4 cup water

Slow cooker on high, 5 hours.

Orange tomato soup

1 onion

2 cloves garlic

500g tomato (equivalent 1 tin plus two Romas)

1/4 cup freshly squeezed OJ

Couple strips orange peel

1 potato

2 cups chicken stock

Remember to remove peel before puréeing.

Basil (or Thai basil even better!) to finish.

Pumpkin pie porridge

Per person:

1/4 cup oats

2 Tbsp quinoa flakes

2 Tbsp spelt flour

1/4 tsp baking powder

1/4 tsp mixed spice

1/4 tsp cinnamon

1/4 tsp ginger

1/4 cup mashed pumpkin

1/4 cup milk

Dash vanilla

1 Tbsp maple syrup

Handful chopped pecans

Oven at 190C. Bake 30 minutes.