I am super excited to let you all know that I am now a guest blogger for a website called Button Baby. I will  be writing regular posts about eating additive and preservative free foods and my first post is now live for you all to read ... so please do!

My first post is all about baby food so if this is an area that you are concerned about please head on over to Button Baby and learn all about why some baby foods are better than others.

If you have my book, you'll note that a lot of recipes for kids snacks avoid using dried fruit. This is because a preservative is used in the drying process to avoid the fruit going mouldy. I confess I do however use coconut often in my biscuits as I do love that flavour.

When I run out of my current stocks I will be buying my next source of coconut from a lady who lives around the corner from me who sells dried fruits and coconut that are preservative free - yippee!

Lu's website is below, so if like me you would like to have chemical free dried fruit check out her site:

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These two comedians made a spoof ad to tell you exactly what ingredients are in chicken nuggets sold at McDonald's Restaurants. It would be hilarious if it wasn't so scary!

It's nice on the school holidays to be able to offer the adults a nice biscuit to have with their cup of tea. If your children don't mind ginger they will love these too. These Ginger Snaps are far better than a bought one and easy to make. Double the batch and freeze some for lunch boxes.

Ingredients 

200g plain flour
2 teaspoons bicarbonate soda
2 teaspoons baking powder 
1 teaspoon ground ginger
Finely grated zest of 1 large lemon
100g unsalted butter, softened
100g brown sugar
1/3 cup golden syrup, warmed in the microwave for 20 seconds (treacle is fine too)

Method 

Preheat oven to 180c fan forced and line two trays with baking paper. 
Rub butter into flour until like breadcrumbs (if butter isn't soft enough, grate into flour with a cheese grater)
Add spices, bicarbonate, baking powder and lemon. Stir through.
Str through sugar.
Pour in syrup and work into stiff mixture.
Roll mixture into walnut size balls and place on sheets leaving a 5 cm gap.
Bake for 10-12 minutes. The biscuits will crack and harden when cool.
Store in an airtight container or freeze.