Archives for posts with tag: oats

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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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These chewy fruit biscuits are brilliant when you want a little something sweet, but not too naughty. They make excellent finger food for babies too.

A couple of months ago I left my daughter Freya in the sports centre crèche whilst I went into the gym. When I went to collect her, I was told she had been given a biscuit. I tried not to react too strongly, but I think they could tell I was a little put out. They quickly assured me the biscuits were gluten-free and dairy-free and were perfectly fine to give to any 6 month old baby. They didn’t mention whether or not the biscuits were sugar-free or even salt-free, so I asked to see the packet.

I can’t remember the exact make of biscuit, but the list of ingredients looked something like this:

Maize Starch, Sugar, Soya Flour, Water, Palm Oil, Sugar Syrup, Salt, Flavourings, Raising Agent: Sodium Hydrogen Carbonate. 

Hmm. There are so many things that bother me about this list of ingredients and I’ll talk about them in future posts, but for now let’s just say I wouldn’t be happy putting these ingredients into my own body, let alone feeding them to a baby.

Freya was booked into the crèche again the very next day so I quickly raced home to come up with an alternative biscuit-type snack to send with her the next day.

I found this recipe. Freya loves them and I quite like them too! No processed food, flour or sugar: just good clean banana and oats. I shared the recipe with a friend who added a couple of chopped prunes to the mix, which made them even tastier. Since then, I’ve tried replacing the banana with mango. The biscuits come out a little bit soggier, but they still hold together and I absolutely love them. Oh, and so does Freya, of course…when I remember to leave any for her!

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Breakfast today was a lovely pear, blueberry, clove and ginger smoothie. Yep, I’m using cloves and ginger again!

Here’s how I made it:

1 pear

Around 125g of blueberries

4 cloves, ground

Root ginger, finely chopped

Put it all in the food processor and whizz it up. I added a handful of porridge oats and flaked almonds after I’d whizzed it up to add some texture and to slow down the absorption of the sugar from the fruit into my bloodstream.

A great start to the day and perfect for a pre-Pilates breakfast.

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