For feeding therapy this week I had an adventurous request of me, to make “master chef style domes”. I do believe this was in an attempt to see me dismally fail at tempering chocolate or simply wanting some favourite food, Chocolate. Yet, I also believe the requests are a little open to my interpretation. So, I made these cookie cups instead. We served 2 colours of grapes in these cups (aka upside down master chef-esque domes). It served as a great way to introduce a few colours, textures and let the kids exercise some control over the task at hand. They got to serve their own grapes with their spoons into their novelty cookie bowls.
In the home environment, these can be vessels for different foods like chopped kiwi, berries, sliced banana, melon balls, custards, ice cream and even some ricotta mixture from this recipe. The sky is the limit on what can fill these little cookie cups (cookie bowls). The objective in this case is often to provide the kids with some fun and different presentations of foods that could exist along their continuum of tolerated foods through to favourites. By mixing these foods and their presentations, we start to push some of their boundaries for trying new foods.
- ¼ cup olive oil
- 1 egg
- 1 tbsp brown sugar (or substitute for castor sugar or honey)
- ¾ cup SR white flour
- ½ cup coconut flour
- ⅓ tsp cinnamon
- 1 tsp vanilla extract (or substitute for vanilla bean paste)
- Mix the olive oil, egg and brown sugar together until just combined. Add in the flours, vanilla and cinnamon. Let the mixture sit for 10 minutes as the coconut flour will absorb the wetness.
- Preheat the oven to 180oC and spray the underside of a patty tin with olive oil.
- Roll the dough out onto a floured surface and cut rounds out just the size of a patty tin. I used the top of my ¼ cup measure - a small tea cup may also be the right size.
- Place the circles over the patty tin domes.
- Bake for 12 - 15 minutes or until golden.
What would your kids like inside these cookie cups?