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!

20160306_165510_resized 20160306_084802_resized

 

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.

Recipe: Tagliatelle with homemade asparagus sauce

This is a super scrummy light dish and this recipe is based on a serving for 2 people

20151219_200608_resized

 

Ingredients:

175g asparagus

1 garlic clove

160g tagilatelle

100ml double cream

zest of 1 lemon

Basil leaves (to serve)

 

Method:

  1. Cut off the asparagus tips and save for later, chop the remaining asparagus finely and boil for 3 minutes with the garlic clove
  2. Blend in a food processor or nutribullet till a sauce is formed
  3. Boil the tagliatelle and asparagus tips together for 3-4 minutes until al dente
  4. At the same time pour the double cream and asparagus sauce into a separate saucepan and mix together heating through (be sure not to let it boil)
  5. Combine tagliatelle with the sauce and the lemon zest
  6. Serve

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

Recipe: Turkey & Spring Onion Burgers

 

20150928_201154_resized

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

IMG_20150925_095431

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

Apple & Raisin Bars (1) Apple & Raisin Bars (3)

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

2015-09-20 17.02.58

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

20150915_185504_resized 20150915_185512_resized

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.