Archives for posts with tag: apple

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This one’s for my little sister, Ruth. For weeks we’ve been trying to come up with a sugar-free, syrup-free flapjack recipe that actually holds together and doesn’t just crumble the minute you pick it up.

We’ve tried out a few recipes using honey and whilst some of them have been very successful – like this delicious version by my friend, Sarah – I’ve wanted to go that little bit further and find a recipe that’s honey-free as well. Honey can be really good for you in so many ways, but it’s still a form of sugar and once I get a taste of it I want more and more and more….

So, I’ve come up with a very simple flapjack recipe that is lovely as a snack or as a quick breakfast when you’re pushed for time and, like many of my recipes, it makes a perfect snack for baby Freya too.

You may remember the cheesy flapjack recipe I posted a week or so ago. This recipe is a sweet version of that.

Ingredients:

100g (4 oz) oats

2 large cooking apple, grated

1 egg, lightly beaten

2 tbsp melted butter or coconut oil

About 10 prunes, chopped (the softer the prunes, the better)

How to make it:

Preheat the oven to 200°C/400°F/Gas Mark 6.

Combine all ingredients in a bowl until well mixed. Press into a greased tin so the mixture is about 1″ thick. Bake for around 20 mins until golden on top, remove from oven. Cool slightly before cutting into pieces (makes 14-16 fingers).

You could also experiment by adding other dried fruit and nuts of your choice. It doesn’t matter how much you add as long as you make sure the mixture is moist and sticky when it goes into the oven. I’d suggest adding more apple if you’re using loads of nuts because you don’t want the flapjack becoming too dry once baked.

Let me know how you get on.

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Here’s a delicious recipe to brighten your weekend, courtesy of my friend Jemma Parker. Be warned, it’s a bit too nice!

Ingredients:

100g (4 oz) oats
100g (4 oz) cheese, grated
1 carrot, grated
1 apple, grated
1 egg, lightly beaten
1 tbsp melted butter or coconut oil
Pinch of black pepper

How to make it:

Preheat the oven to 200°C/400°F/Gas Mark 6.

Combine all ingredients in a bowl until well mixed. Press into a greased tin so the mixture is about 1″ thick. Bake for around 20 mins until golden on top, remove from oven. Cool slightly before cutting into pieces (makes 14-16 fingers).

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Here’s one of my new favourite recipes to get us started. It’s a guilt-free cake fix. Give it a go, adapt it a little if you want and let me know what you think.

These sugar free muffins are great for when I need a bit of cake without the guilt or the post-cake sugar crash. They are moist and delicious with a subtle sweetness. I make them for my 8 month old daughter so I don’t add any sugar to the mixture, but sometimes I treat myself by spreading them with a bit of butter or honey. Yum!

Ingredients:

150g (5 ½ oz) wholemeal spelt flour

1 ½ tsp gluten free baking powder

½ tsp cinnamon

A couple of handfuls of sultanas

60g (2 oz) coconut oil or butter

2 large eggs, beaten

3 medium apples, grated

3-4 tbsp milk

How to make them:

Preheat oven 190°C/375°F/Gas Mark 5.

Sift dry ingredients into a bowl. Gently melt the butter or coconut oil. In a separate bowl, combine the eggs, grated apple and melted butter and mix well. Then pour the apple mixture into the flour and fold together. Add enough milk to give a soft dropping consistency. Spoon the mixture into greased muffin tins and cook for 10-15 minutes until golden brown.

I use whatever apples I have lying around, usually the ones that are going a bit wrinkly in the fruit bowl! However, if you want to get more flavour, you could experiment by using a stronger tasting apple like a cooking apple.

To add a bit of natural sweetness, you could try adding honey to the mixture or a bit of freshly squeezed fruit juice, some orange zest or even some chopped dates. If you try these any of these, please let me know how it goes.

Also, try them with 2 medium carrots instead of apples for a slightly different taste.