Early Autumn Savoury Muffins

I never want to see another courgette. Ever. Or at least until next Summer after several months of limp-dick supermarket zucchs at a million dollars per kilo. This year we had a glut. It’s been great but I have pickled, preserved, frittered, fried, gratin-ed and made a freezer-load of rattatouille and I’m officially over them. Here is my last-ditch effort to use up the final few while sneaking green stuff into my toddler’s lunchbox.



 Courgette, Spinach and Basil Mini Muffins

1 Cup grated zucchini
a few spinach leaves
1/4 small red onion or 1 spring onion
2-3 sundried tomatoes
a handful fresh basil leaves

3/4 Cup soy or almond milk (preferably unsweetened)
5 Tablespoons olive oil
2 teaspoons cider vinegar

2 Cups white flour
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon nutritional yeast
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon mixed dried herbs or fresh chopped parsley (optional)

Finely grate courgette (if you squeeze liquid out of the courgette you’ll need to add slightly more milk later on.) Finely chop onion, dried tomatoes, basil leaves and spinach, mix with courgette and set aside.

Preheat oven to 180 degrees C.

Combine milk, vinegar and oil in a small bowl.

Mix flour, yeast flakes, pepper, salt, baking powder, baking soda and dried herbs in a larger bowl then add liquids and veggies. Stir to combine but don’t over-mix. Add a little extra liquid if the mixture is too thick. Spoon into mini muffin tray and bake for 25-30 minutes, until golden. Makes roughly 20 mini muffins.


Early Autumn Savoury Muffins

A Good Excuse For Cookies


I’ve actually never been a sweet-tooth, give me salty or smoky food any day. But the chocolate cravings I’ve been having since breastfeeding put my pregnancy cravings to shame. Plus, since the 6-week mark (and with the hot weather) pumping has been difficult and well, mama needs her freezer supply for wine tastings. Enter: Lactation Cookies.

According to the internet the key ingredients to aid in milk supply are oats, flaxseeds and brewer’s yeast. As a vegan and pantry hoarder, I always have a packet of unopened brewer’s yeast in the cupboard, so frankly I was happy to find use for it. By the way, nutritional yeast won’t do the trick – it has to be brewer’s. *Brewer’s yeast is crazy cheap and is available in NZ at bulk stores like Bin Inn.

So here I am, hungry all the time, little time to prepare food, craving sweet things for the first time and apparently if I eat a certain type of cookie my milk supply will increase and I can pump again.

Best. Excuse. Ever.


After a little experimentation (what a chore, baking and trying biscuits..) here’s what my husband and I came up with:

Chocolate, Walnut and Chia Seed Lactation Cookies

1/2 cup vegan margarine (or coconut oil, olive oil.. whatever)

1/2 cup agave syrup (or 3/4 C sugar)

1 tablespoon chia seeds (mixed with 2 tablespoons water for 15 mins)

1/2 teaspoon vanilla essence

2 tablespoons flaxseed meal (soaked in 2 tablespoons water)

1/2 cup chopped dark chocolate or chocolate chips

1/2 cup chopped walnuts

1 cup flour

1/2 teaspoon baking soda

2-3 tablespoon brewer’s yeast

1 1/2 cups rolled oats

Preheat oven to 180 degree celsius.

Cream the fats and sugars. Add vanilla stir. Add chia seeds. These can take a bit of work to incorporate. Then add flaxseed meal, chocolate chips and nuts. In a separate bowl, mix flour, baking soda and brewers yeast. Slowly mix dry an wet ingredients together, then stir in oats. Add a few teaspoons of water if needed. Form the mixture into 12 balls and flatten on a lined tray. Bake for 12-15 mins until edges start to brown.



A Good Excuse For Cookies