Recipe: Healthy Apple Oaty Muffins

These are great to make whether as a snack or even as a breakfast as they have a delicious oaty wholemeal taste!

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Ingredients:

1 1/2 cup wholemeal flour

1 cup rolled oats

1/3 cup golden caster sugar

2 tsp baking powder

1tsp baking soda

2 tsp cinnamon

2 medium eggs

1/2 tsp salt

1/2 cup apple sauce

1/2 cup fat free greek yoghurt

2 apples (grated)

Method:

  1. Preheat the oven to 180c fan/200oc conventional
  2. Grease a 12 hole muffin tin and put to one side
  3. Mix the flour, soda, powder, cinnamon, salt and oats together in a bowl
  4. Combine the eggs, apple sauce and yoghurt in a separate bowl and then add to the flour mixture
  5. Fold in the grated apples
  6. Serve into the cases and cook for 20-25 minutes (until a skewer comes out clean)
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Recipe: Cranberry & Pistachio Mini Loaf Cakes

 

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I made these little loaves for some family who came round to visit, perfect accompaniment for an afternoon tea break.

Ingredients:

225g unsalted butter

225g caster sugar

1 large orange

50g pistachio nuts (buy them unshelled if possible to save time)

125g fresh cranberries

1 tsp baking powder

225g self raising flour

4 medium eggs

Mini loaf cases x 10

Method:

  1. Preheat the oven to 160oc fan, gasmark 4 and arrange the mini loaf cases on a baking tray
  2. Cream the butter, sugar and orange zest until the mixture is light and fluffy
  3. Add the eggs one by one and then add the flour/baking powder
  4. Fold in the nuts and cranberries but keep approx a quarter aside to use for decorating
  5. Spoon the mixture into cases and top with the remaining nuts and cranberries
  6. Cook for approx 25 minutes until a skewer comes out clean
  7. Pierce the loaves and drizzle over with the juice from the orange

Recipe: Apricot, Pistachio & Yoghurt Loaf

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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: Blueberry Yoghurt Cookies

What could be a better thing than super quick and tasty blueberry cookies?

Blueberry Cookies

Ingredients:

1 cup of oat flour

3/4 cup of fat free greek yoghurt

1 egg white

1/2 tsp vanilla essence

1/3 cup of granulated stevia

1 tsp of baking powder

3/4 cup of blueberries

1/2 tsp salt

 

Method:

  1. Preheat oven to 170oc/150oc fan
  2. Combine the wet ingredients and dry ingredients in two separate bowls
  3. Mix together and then add the blueberries and stir in
  4. Put the cookies onto a greased baking tray
  5. Bake for 9-11 minutes

Recipe: Gluten Free Apple & Raisin Oaty Bars

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This recipe should make 16 bars 🙂

Ingredients:

2 bananas

2 apples chopped and cored (with the flesh on)

175g oats

150ml apple juice

40g mixed seeds (I used pumpkin and sunflower)

1 heaped tsp of cinnamon

40g raisins

 

Method:

  1. Preheat oven to 180oc/160oc fan/gas mark 4
  2. Mash the bananas well with a fork
  3. Add in the apples, seeds, cinnamon, raisins, apple juice, oats and mix well
  4. Grease a baking tray and spread the mixture so it is roughly 2cm thick
  5. Bake for 15-20 minutes
  6. Allow to cool and cut into slices

 

Recipe: Gluten Free Fig, Date & Pecan Nut Bars

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I am a huge fan of Nakd bars and so decided i’d try and make my own version of them at home. This was my first attempt at making something raw and I am looking forward to trying lots more raw recipes in the future! These are so so quick to make and easy so something for everyone.

Ingredients:

200g of pecan nuts

250g of  dried figs

100g of dried dates

1 tsp of vanilla essence

The zest of 1 orange

1 tsp of ground cinnamon

Method:

  1. Preheat oven to 160oc fan/180oc conventional and cook the pecans for 3 minutes, ideally till they are a shade darker but be VERY careful that you do not burn them.
  2. Leave to cool.
  3. Once cooled, put in a food processor with all the other ingredients and blend until everything is mixed well and sticks together.
  4. Spread the mixture into a rectangular tin and put in the fridge for an hour.
  5. After the hour, move into a airtight container and store in the fridge.

Recipe: A healthy take on banana bread

Since going on holiday to Barbados last year and trying banana bread for the first time, I have always wanted to recreate something similar at home. This is delicious with some low fat spread as both a snack and a dessert.

Here is my recipe for a healthy banana bread (serves 10)

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Ingredients:

140g Wholemeal Flour

100g Self Raising Flour

1 tsp each of bicarbonate of soda and baking powder

300g of mashed bananas

4 tbsp of sugar free maple syrup

3 eggs

150ml of low fat natural yoghurt

40g of dried fruit of your choice

25g of pecans or nuts of your choice

Method:

Preheat the oven to 140oc (fan assisted) and grease and line a 2lb loaf tin with greaseproof paper

Mix bicarbonate of soda, baking powder, dried fruit and both flours together in a bowl (ideally using an electric mixer)

Mix bananas, maple syrup, yoghurt and eggs

Mix all ingredients together and pour into the loaf tin

Sprinkle the pecan nuts on top of the cake

Bake for 1 hour 10 – 1 hour 15 minutes

Transfer to wire rack for cooling