Monday, 17 October 2011

Oat and coconut tantrum tamer.

Reason for the oversized gap between posts - my son is two and a half going on puberty ridden 13 year old teenage girl that thinks that whole world is battling against her. Any suggestion - and I mean ANY suggestion - is met with resistance and unbridled fury. "Hey Raimi! Wanna go to somewhere that you really enjoy with people who's company entertains you and food that is normally on the restricted list?!", "NO WAY!" "What about going to pet some fluffy bunnies and kittens while eating candy that is coated in sprinkles and love?!", "NO WAY!". Dinner time takes a piece of me with every tantrum unnecessarily torpedoed in my direction. "No _____ anymore!" is thrown around like it is the only phrase he speaks. As much as our exhaustion encourages us to bow down to his every whim, our desire for a polite, vegetable loving pre-teen rises from the ashes, calmly kneels down to place the young child in the naughty chair for 2 minutes, waits for a "sorry" to be heard and an agreement to return to normal society to eat his god-damn lasagne!

On days when the tension is running rich, the only desirable fuel that can bring this family to a quiet standstill is that of a warm and crumbly muffin of calmness. Filled with oats and coconut this muffin makes my heart sing with the joys of the future and the passing of this toddler independence struggle. 

Combine one and 1/4 cups of boiling water with one cup of uncooked rolled oats and half of a teaspoon of salt. Let this soften for 20 minutes or so. Cream together 1/2 a cup of butter, 1/2 a cup brown sugar, one cup of white sugar and 2 eggs. Add to that 1 and 1/3 of a cup self rising flour and 1 teaspoon of cinnamon. Mix. Chuck in the oats and 1 and a 1/2 cups of coconut to this mixture. Cook for 25 minutes at 180c. I jammed a little square of chocolate in the middle of each muffin for a bit of extra goodness. 

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