It seems that me and store-bought cookies really don’t see eye to eye. And with me being somewhat famous for baking things that aren’t particularly sweet, I’ve decided to expand my portfolio in that direction. Luckily, I also seem to have a steady group of guinea pigs willing to test my creations.

Anyway, since tomorrow is a lovely bank holiday, and there’s always a chance someone might drop by for coffee, here’s a quick idea: oatmeal cookies with dark chocolate and coconut. You can, of course, skip the topping if you prefer, but before you start baking, make sure to fetch a flask of rum — it’s an indispensable ingredient here.

The recipe says “two splashes,” but honestly, that part is always open for negotiation.

Ingredients (for the cookies):

• 1 cup quick oats (płatki owsiane błyskawiczne)
• 1 ripe banana, mashed
• Freshly squeezed juice from 1 orange
• 3 tablespoons coconut oil
• 1 tablespoon agave syrup (or more if you prefer them sweeter)
• 1 egg
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• A handful of raisins
• A handful of chopped walnuts
• 2 splashes of rum

Instructions:

1. Mash the banana and mix it with orange juice, coconut oil, agave syrup, and the egg.
2. Add oats, spices, raisins, and walnuts. Mix everything well.
3. Stir in the rum and let the mixture rest for a few minutes.
4. Scoop small portions onto a baking tray lined with parchment paper.
5. Bake at 180°C for about 8–10 minutes, then flip them over and bake another 8–10 minutes, until golden on both sides.

For the chocolate icing:

• About half a bar of dark chocolate (or slightly less)
• A splash of water
• A splash of rum

Melt the chocolate gently (e.g., in a small pan or in a bowl over hot water). Add a little water and rum to reach a smooth, glossy consistency.
Brush or drizzle the icing over the baked cookies and sprinkle with coconut shreds while the chocolate is still warm.

I love this cake because I almost always have everything I need to bake it — simple, familiar ingredients with a tomato twist. And it’s always fun to watch people’s faces when they realize it’s tomato cake.
It’s my summer favorite, but it turns out it tastes even better in autumn.
This version is a little different — I gave it a small twist this time.
Below you’ll find the ingredients — more or less, because I never measure too precisely anyway.

A cup of tomatoes. I used Mutti chopped tomatoes for this recipe. It can’t be tomato paste — it has to be real tomatoes. I used finely chopped ones. And remember — a cup, not a can.
In the original recipe I used years ago, there was one banana. This time, I skipped the banana and added one egg instead. But if you want a vegan version, go with the banana — I’ll explain the difference later.
Half a cup of oil.
Half a cup of melted ghee butter. You can use oil instead, but it doesn’t always give the same effect. I prefer ghee for baking — I usually use a bit less, about four heaping tablespoons.
Then sugar — I add four tablespoons. If I want it a little sweeter, I go for five.
Spices: vanilla and ginger.
About one teaspoon of vanilla and at least one teaspoon of ginger. But honestly, I threw in more — probably two, maybe even three teaspoons. Let’s say I was generous with the ginger this time.
Mix all the wet ingredients together — I used a hand blender.
In a separate bowl, prepare the flour. You can use regular wheat flour, but I never do. I always use spelt flour — two cups of it.
In most original recipes, there’s both baking powder and soda — about a tablespoon each. I only ever use one tablespoon of baking soda, no powder, and a pinch of salt (this time I added a slightly larger pinch).
Mix everything together and pour it into the baking tin. If you have baking paper, great. If not, grease the tin and sprinkle it with breadcrumbs.
Now, about the banana. The version with banana has a clear banana bread note — the banana taste is very distinct. But I really like the version with an egg. It brings out the ginger and the tomato more. You wouldn’t say it’s tomato unless someone told you, but that subtle flavor is there — just lifted.
So, the banana softens the taste, while the egg makes it brighter and more defined.
And honestly — I think I’m now a fan of the egg version.