Recipe: Turkey & Spring Onion Burgers

 

I am attempting to get my family to adapt to a healthier lifestyle so made my first homemade burgers. I served these with sweet potato fries (3 sweet potatoes worth) as they are a favourite of mine and some broccoli. The burgers came out really well and I can’t believe it’s taken me till now to make them, will definitely be making again in the future.

This recipe makes approx 4 burgers depending on how large/small you want to make them.

 

Ingredients:

500g Turkey Mince

3 Spring Onions

60g grated low fat cheese

 

Method:

1. Chop the spring onions across ways so they become small circles
2. Mix the onion with the mince and cheese
3. Refrigerate for around 15-20 minutes
4. Grill on a medium heat for approx 25 minutes until they are golden brown

Recipe: Peach Overnight Oats

I adore oats so much, my day just doesn’t start off right without them so am always trying to find  new creative ways of eating them!

I used my nutribullet for this recipe but you can use a food processor 🙂

(Based on serving 2 people)

 

Ingredients

For the oats:

3/4 cup oats

1/2 cup almond milk

1 tbsp agave nectar or maple syrup

For the puree:

2 peaches

4 tbsp dessicated coconut

A dash of almond milk

 

Method

1. Cut the peach into small chunks and blitz in nutribullet until smooth (or food processor)
2. Add the coconut and dash of almond milk and reblend
3. Pour a layer of the puree into your serving glass
4. Mix the oats, almond milk and syrup together and add a layer on top of the puree
5. Pour the remaining puree on top and refrigerate ready for serving the next day

Recipe: Blueberry Yoghurt Cookies

What could be a better thing than super quick and tasty 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

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: No Bake Raspberry Cheesecakes

This recipe is based on making two cheesecakes 🙂

Ingredients

100g fresh raspberries

1 tbsp of low sugar blackcurrant squash

3 digestives

125g light soft cheese

50g fat free greek yoghurt

1 tbsp agave nectar

 

Method

• Soak the raspberries in a bowl with the squash and put to one side
• Crush the digestives and split between two glasses
• Mix the cheese, nectar and yoghurt and spoon into the glasses
• After the raspberries have had some time to soak (around 30 minutes) then put in the glasses
• Cover with cling film and store in the fridge

 

Recipe: Gluten Free Fig, Date & Pecan Nut Bars

 

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: Gluten Free Mini Strawberry Frangipanes

These are super scrummy and a lovely little guilt free treat. I made these to enter the Holland & Barrett free from bake off challenge and you can vote for my entry by liking the post on their facebook page here https://www.facebook.com/HBFreeFrom?fref=ts or by tweeting @HBFreeFrom #votetamsin

Ingredients:

175g strawberries

75g unsalted butter

75g golden caster sugar

50g GF plain flour

1 medium egg

50g ground almonds

3 drops of almond extract

40g approx flaked almonds (to taste)

Method:

1. Preheat the oven to 180 oc, 160 oc fan, gas mark 4
2. Put 24 mini muffin cases on a baking tray
3. Depending on the size of your strawberries, half or quarter them and put 24 pieces to one side.
4. Chop the remaining strawberries
5. Cream the butter and sugar until smooth and light in colour
6. Add the flour and egg and stir in the ground almonds and almond extract
7. Add the chopped strawberries and mix well
8. Spoon into the muffin cases, top each cake with a piece of strawberry and the flaked almonds
9. Cook for 12-15  minutes until golden brown

You can check the cake is cooked by either using a skewer and seeing if it comes out clean or by seeing if they spring back when pressed with the tip of your finger.

Recipe: Gluten Free Flourless Chocolate & Pear Cake

Ingredients:

– 85g butter, plus extra for tin

– 85g golden caster sugar, plus extra for tin

– 85g dark chocolate, broken into pieces

– 3 eggs, separated

– 85g ground almonds

– 3 very ripe pears, peeled halved and cored

– Icing sugar, for dusting

Method

Cut a circle into baking parchment, thus fitting the base of a 25cm loose-bottomed tin. Afterwards melt 1 tbsp of butter and brush the inside of the tin, then line the base with the parchment and brush once more with butter.

Heat the over to 180’C/fan 160’C/gas 4. Melt the chocolate and butter over a bowl of hot water, remove from the heat. Stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and highly viscous. Fold the mixture into the chocolate with the hazelnuts.

In a separate bowl, with a clean whisk, beat the whites until soft peaks appear. Try not to whisk them too stiffly or you will have an issue folding them in.

Stir in a spoonful of the whites into the chocolate mix, then carefully fold in the rest in two separate additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut side down.

Bake for 40 minutes until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely.

Dust with icing sugar and serve.

Recipe: Low Fat Cappuccino Cake

 

I adore coffee cake so I decided to find a healthy alternative way of making on which includes one of my favourite foods – greek yogurt!

Ingredients for the cake:

• 1 tbsp coffee granules
• 225g self-raising flour
• 1 tsp baking powder
• 25g walnut halves
• 50g ground almonds
• 85g light muscovado sugar
• 50g golden caster sugar
• 2 medium eggs
• 250g natural or greek yoghurt
• 75ml walnut oil

Ingredients for the filling:

• 100g quark
• 1 tbsp icing sugar
• 1/2 tsp vanilla extract
• 1 tbsp icing sugar
• 140g light mascarpone
• 2 tbsp golden caster sugar
• 2 tsp coffee granules

Ingredients for the topping:

•  1 tsp coffee granules
• 1 tsp of walnut halves
• 140g fondant icing sugar

 

The method!!

Preheat oven to 180oc/160oc fan

Grease a 10cm round tin, ideally one with a loose centre

Mix the coffee for the cake with 2tsp of hot water and put aside

Mix the flour, almonds, sugars, walnuts and sugars in a mixing bowl and form a dip in the centre

Pour the eggs, yoghurt, oil and coffee mix in the dip and stir together

Spoon mixture into the tin and bake for 40-45 minutes (do the skewer test), once done then leave to cool

 

Now it’s time to make the filling!

Put the caster sugar and coffee in a saucepan with 3tbsp water

Heat till dissolved then do a hard boil for approx 2-3 minutes until it forms a syrup

Leave to cool

Mix the mascarpone, icing sugar, quark and vanilla essence and then add to the syrup

 

Last but not least, we need to make the icing

 

Sift the icing sugar into a mixing bowl and add the coffee with 1tbsp of warm water

Add a further tsp of water to make it a smooth consistency

 

Cut the cake into two halves and stick together with the filling

Spread the icing on top and sprinkle with walnuts

Eat and enjoy!!

 

(This cake will need to be stored in the fridge due to the yoghurt in the sponge)

Recipe: Banana & Buckwheat Pancakes

These are my go to pancakes as they are soooooooooo yummy! I like teaming them with a fruit salad on the side and a small amount of low fat whippy cream and some melted dark chocolate. This recipe should make around 4 pancakes, depending on how big you’re making them.

Ingredients:

3/4 cup of buckwheat flour

1 teaspoon of baking soda

1 teaspoon of cinnamon

1 small-medium banana

1 medium egg

1/4 cup of unsweetened almond milk

Method:

Mash the banana and put to one side

Heat up a frying pan with a small amount of coconut oil

Pour 1/4 of the pancake mixture in and cook for approx 2 minutes each side

Repeat for each pancake

Serve