Easy Vegan Neapolitan Cookies

Makes: 10

These cookies are so much fun, and kids will love to get involved with mixing and rolling!

• 110g (3.8 oz) vegan butter or margarine

• 110g (3.8 oz) granulated sugar

• 2 tbsp aquafaba (water from a tin of chickpeas)

• 1 tsp vanilla essence

• 175g (6.1 oz) plain or gluten-free plain flour

• ½ tsp bicarbonate of soda

• Apinch of salt

• 1 tbsp cocoa powder

• 1 tbsp freeze-dried raspberries or strawberries, for flavour

• 1 tsp pink/red food colouring, for colour

1 Preheat the oven to 180°C (160°C fan)/350°F/ Gas 4 and line 2 baking trays with parchment paper.

2 Beat together the vegan butter and sugar until fluffy. Lightly whisk the aquafaba until bubbly in a bowl and pour into the butter mix with the vanilla essence and mix in.

3 Sift in the flour and bicarbonate of soda and add the salt and whisk to a smooth, sticky dough.

4 Divide the dough into 3 equal portions. To one portion, mix in the cocoa powder, to the second add the freeze-dried berries and the pink/red colouring and leave the third plain.

5 Per cookie, take a small amount of each flavoured dough (roughly 15g each piece) and roll together to form one cookie. Place onto the baking trays, leaving a 2-cm gap around each cookie as they will spread. Add 5 cookies per tray.

6 For the most even cookies, bake one tray at a time and turn each tray round halfway through cooking time (but you can cook both trays at the same time if you’re short on time). Bake the cookies for 10-11 minutes, turning the trays 180°C/350°C/Gas 4 halfway through, until golden at the edges and slightly puffed, they will deflate as they cool. Cool fully on a wire rack and store in an airtight container for 3-5 days.

• Recipe by Amy Lanza, creator of Nourishing Amy, with Divine Chocolate, nourishingamy.com

Bang Bang Cauliflower with Maple Sauce

Serves: 4

Kids will love cauliflower cooked this way; it’s sweet and tasty, and perfect for little hands.