Recipe: Greek Yoghurt Fruit Flan

Super easy to make and I am always looking for creative new ways of incorporating greek yoghurt in recipes as I am a big fan!

greek yoghurt fruit tart (1) greek yoghurt fruit tart (2)

Ingredients:

15 medjool dates

1 1/2 cups unsalted cashews

1 cup fat free greek yoghurt

Assorted fresh fruit to top (I used raspberry, blueberry, satsuma and strawberry)

 

Method:

  1. Spray a cake dish with non stick spray (i use spray olive oil)
  2. Soak the dates in warm water for a minimum of 10 minutes, drain them then deseed and chop in half
  3. Pulse the dates and nuts until a dough is formed
  4. Press the dough into the tin ensuring the sides are also covered
  5. Spread the yoghurt on the dough
  6. Decorate with fresh fruit
  7. Chill in fridge until serving 🙂

Recipe: Apricot, Pistachio & Yoghurt Loaf

Apricot & Pistachio Loaf (2)Apricot & Pistachio Loaf (3)Apricot & Pistachio Loaf (1)   Apricot & Pistachio Loaf (4)

This recipe combines two of my favourite things – apricots and pistachios so it was bound to be a hit! This is one of my favourite things i’ve baked to date and is delicious as a snack or as a dessert.

Ingredients:

For the loaf –

150g fat free natural yoghurt

150g golden caster sugar

2 medium eggs

1 tsp vanilla essence

210g plain flour

1 tsp baking powder

125g dried apricots

 

For the topping –

75g icing sugar

1-2 tbsp lemon juice

1 tbsp of chopped pistachios

 

Method:

  1. Preheat oven 180oc, fan 160oc, gas mark 5
  2. Grease a loaf tin and line with greaseproof paper
  3. Whisk the yoghurt, oil, caster sugar, eggs and vanilla extract
  4. Mix in the flour, baking powder and apricot until a thick batter is formed
  5. Pour into the loaf tin and cook for approx 55 minutes (use the skewer test to tell when the loaf is done)
  6. Leave to cool
  7. Mix together the lemon juice and icing sugar to form a thick icing
  8. Drizzle over the loaf and sprinkle with pistachios
  9. Serve!

Recipe: Almond & Apricot Buns

Apricot and Almond Chelsea Buns (4)           Apricot and Almond Chelsea Buns (3)

Apricot and Almond Chelsea Buns (2)Apricot and Almond Chelsea Buns (1)

 

 

 

 

 

 

 

 

 

These aren’t a super healthy treat but as cakes go they aren’t too bad and i’ve always loved chelsea buns!!

Ingredients:

(For the Buns)

450g strong white bread flour

2 x 7g sachets easy-blend yeast

50g caster sugar

150ml warm skimmed milk

1 medium egg, beaten

50g unsalted butter – melted

1 tsp salt

(For the Topping)

25g melted unsalted butter

85g dried apricots – chopped

85g flaked almonds

25g caster sugar

2 tbsp apricot jam

Method:

  1. Combine the flour, sugar, yeast and salt in a mixing bowl amd mix thoroughly
  2. Make a hole in the centre of the mixture and pour in the milk, water, egg and butter
  3. Mix together to form a dough and knead until it is soft and springy
  4. Put the dough into another greased mixing bowl, cover with a damp towel and leave to prove for an hour. It should roughly double in size.
  5. Preheat oven to 200oc/180oc fan and grease a deep 23cm cake tin
  6. Put the dough on a floured surface and knead before rolling out to form a rectangle (approx 20x30cm)
  7. Brush the dough with the butter and sprinkle the almonds, apricots and sugar over the top
  8. Roll the dough up tightly as if making a swiss roll
  9. Divide into 8 portions using a sharp knife so they make pinwheel shapes
  10. Put into the greased baking tin and cover with a damp towel before leaving to prove for 20 minutes
  11. Bake for 10 minutes
  12. Lower the oven by 20oc and cook for a further 10 minutes until the buns turn golden brown
  13. Melt the jam in a saucepan with a tbsp of water
  14. Brush over the buns to glaze them and top with some more flaked almonds