Cheese Scones

2 Cups Plain Flour
2 Teaspoons baking Powder
1/2 Teaspoon salt
Pinch Cayenne
2 Cups Grated Cheddar
1 Cup Full Fat Milk

Preheat oven to 200c.

Mix dry ingredients then mix in cheese.  Can make ahead to this stage.  Mix in milk, but do not over work the dough.  Form into scones however you like - rectangle then cut or with cookie cutters.  Bake for 15-20 minutes depending on size or until golden.  Serve with lots of lovely butter. 

Roasted Chickpeas

Chickpeas
Olive oil
Salt
Seasoning blend of your choice

Preheat oven to 180c fan.

Drain and rise the chickpeas. Dry thoroughly with a teatowel removing any skins as you do. Toss with oil and bake for 30-40 minutes until golden brown and crunchy (not soft).
Season with salt and seasoning.

Puffed Cereal Bars

Makes about 21 small toddler slices

8 dates, washed to remove skin and pit removed - approximately 1/4 cup

1 Tablespoon butter

Splash of water

1/4 cup peanut butter

1/4 cup sultanas

pinch Cinnamon

1 cup puffed millet

Heat dates, butter and water in a pot large enough to hold all ingerdients.  When the butter has melted and the water is hot puree with a stick blender.  Mix in the peanut butter, sultanas and cinnamon thoroughly then fold through the puffed millet.  Press out to a rectangular log on some greaseproof paper and wrap up well then chill in the freezer for 30 minutes.  Slice into bars and store in the fridge.

Variations :

• The dried fruit can be varied, prunes or apricots (soaked) for the puree, raisins or chopped dried apricots for the sultanas.  
• Any nut butter can be used.  
• Any spice can be used.  
• Any puffed cereal can be used.