Recipe: Lemon Drizzle Cake (Mothers Day Special)

Lemon cake is always a favourite in my household and so I decided to make this far healthier version as a treat for my mum. It’s super light and fresh and substitutes in yoghurt as a healthy alternative!

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Ingredients:

For the cake

  • 75ml rapeseed oil
  • 175g self raising flour
  • 100g ground almonds
  • 1 1/2 tsp baking powder
  • zest of two lemons
  • 140g golden caster sugar
  • 2 medium eggs
  • 225g 0% fat natural yoghurt

For the syrup

  • juice of two lemons
  • 85g caster sugar

Method

  1. Preheat the oven to 160c fan/180c
  2. Grease and line a large circular cake tin (around 20x5cm)
  3. Mix the flour, baking powder, almonds, sugar and lemon zest in a bowl
  4. Beat the eggs in a separate bowl and stir in the yoghurt and oil
  5. Pour into the main mixture and stir together
  6. Spoon into the cake tin and cook for approx 40 minutes
  7. Heat the lemon juice and sugar for the syrup on a low heat until a syrupy consistency is reached
  8. When the cake is cooked then make holes over the top with a skewer and drizzle over the lemon syrup so it absorbs in

Optional….

I chose to add some icing to make it look prettier which you can do by mixing 100g icing sugar with 1-1/2 tbsp of warm water.

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Recipe: Lemon Drizzle Sponge Cake

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20151031_133953_resizedMy boyfriend had his birthday this weekend and so I made him a lemon drizzle cake. I’m not going to pretend that this is the healthiest cake you could make because it’s not but it is simply delicious and definitely worth making for a cheat day or a birthday 😉

Ingredients:

225g unsalted butter

4 medium eggs

One can of light condensed milk

55g ground almonds

5 lemons

225g self raising flour

1tsp of baking powder

1tbsp of poppyseeds

200g of icing sugar

Method:

1)Heat oven to 180/160f fan/gas mark 5.

2) Grease a 20cm loose bottomed cake tin.

3) Put the butter, eggs, milk, almonds, baking powder, flour and poppyseeds in a large mixing bowl. Add the grated zest and juice of 1 lemon and whisk together until smooth and light in colour.

4) Bake for 50-55 until the cake turns golden.

5) Prepare the lemon syrup by mixing the the juice of 3 lemons with 100g of icing sugar in a saucepan on a low heat.

6) Make holes all over the cake using a skewer and pour the syrup over the top so it is absorbed into the sponge.

7) Leave the cake to cool.

8) Once cool then make the icing by adding the juice of one lemon to the leftover 100g of icing sugar and mix until a thick pouring texture is formed. (Ensure you add the juice slowly and that the mixture does not become too runny)

9) Drizzle over the icing and it is ready to serve!

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!

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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

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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: Turkey & Spring Onion Burgers

 

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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

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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?

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: No Bake Raspberry Cheesecakes

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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

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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.