Tag Archives: oats

Health(ier) Maple & Pecan Flapjacks

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A healthier flapjack recipe – just as tasty, but with no dairy, wheat, gluten or refined sugar! Although not as nutritious as a piece of fruit, there are worse things you could eat!

Flapjacks; although kind in appearance and reminiscent of school lunch boxes and picnics, they are generally not a healthy treat with so much butter and sugar. Yes, they may be oat-y, but trust me, normally, the bad definitely outweighs the good!

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This version contains no dairy (would you expect anything else?!), wheat, gluten, or refined sugars. But I’m not going to pretend that these are ‘healthy’… they do still contain good amounts of fats and sugars, but here it is about recognising that you can make a bad or a better choice in those categories. This is a great recipe when you feel you want a treat; but particularly at this time of the year when our diets tend to go out of the window slightly with the copious amounts of sweet treats and drinks, it’s good to have a choice.

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I’m a big maple syrup fan – and combined with pecan nuts, it’s flavour is intense enough not to need help from a long list of ingredients. I like to use quite a strong maple syrup – a 2 or 3 on the strength scale – which does help the flavour pack a punch, but you can of course use a lighter flavour version.

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By using just maple syrup in the recipe, we’ve avoided having any refined sugar in the recipe. Of course maple syrup is still sugar – you can’t get away from that fact – but as it contains more than just sugars in it’s make up, you eat less true sugars per gram. That doesn’t give you free reign to eat as much as you want, but again it’s about understanding how to make the better choice.

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I’m praising myself slightly too much here for making these gluten and wheat free. As most flapjacks are oat based – and oats are not wheat – most will be gluten and wheat free, technically. The important thing is if you are making this for someone with a gluten intolerance, make sure you buy gluten free oats. Most oats are produced in wheat factories, so there is a very high level of contamination. So you have been warned!

 

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Filed under Biscuits & Cookies, Sweet treats, vegan

Apple & Blackberry Crumble

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A healthy low added sugar dessert, perfect for feeding a crowd in a hurry. It’s the perfect recipe to have up your sleeve in time for Christmas!

Yes, I’m sorry – I’m joining the bandwagon and mentioning Christmas! It just doesn’t seem possible that it’s that time already, but then here we are. This recipe, and the recipes over the next few weeks are very much inspired by my holiday to Australia, and perhaps not in the way you’d expect (spoiler: No crocodile or kangaroo ingredients in sight!)

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As a baking blogger, at times it can seem quite irresponsible filling up people’s news feeds with tempting desserts and sweet bakes. I often get asked by people how do I stay slim if I eat all of this – and there’s one giant secret. A good balanced diet!! Yes, I may eat cookies, and chocolate desserts, and ice cream – but not every day. Most days, if I want a dessert I’m reaching for something smaller, healthier, and simpler, and that’s what I want to share with you all.

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Australia fits in with this because I think they’ve really nailed how to do healthy the tasty way. Particularly in Melbourne, there were so many amazing cafes and restaurants packed with people, and all serving purposefully healthy, delicious food. It really made me think about why I hadn’t shared some of these recipes before…

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This Apple Crumble may surprise you as being ‘healthy’, but actually, despite its butter and flour filled topping, it contains low added sugar. At just over 6g of sugar per portion you can have either a whole portion of crumble, or one third of a piece of these Raspberry & Amaretti Brownies… and let’s be honest. Who has just one brownie!?

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The crumble also has less flour in the topping that normal. By using a mixture of porridge oats, nuts and flour you up the nutritional content of the top, plus you get way more crunchiness – perfect for a crumble topping in my book! You could even take the healthiness of this dessert one step further and use gluten and wheat free flour instead.

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Overall, I hope you enjoy this mini series of recipes. In the run up to christmas where everywhere is filled with unhealthy food, it can be nice to have a healthier choice when you just fancy a bit of pudding….

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Filed under dessert, Fruit, vegan

No Knead Raspberry Breakfast Bread

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A deliciously fruity, warm bread – ideal for a weekend breakfast in bed on a cold, crisp morning. Stuffed with goodness from wholewheat flour, oats, and seeds, it will keep you going all morning long. 

So we’ve just got back from the most amazing holiday in Australia. It is definitely fair to say that we’re having a big case of the holiday blues… Coming from a wonderfully pleasant 30 degrees, blue skies and sunshine, the endless grey and drizzle back home has certainly been a bit of a shock to the senses! That being said, the trees have exploded with colour all around us whilst we’ve been away, and the leaves on the floor are just begging to be kicked around in childish delight. There are definitely upsides to an autumn at home.

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Another upside to this part of autumn is that we are in full on autumn/winter food mode. Think stews, casseroles, roast lunches, pies…. the list goes on. I think this bread fits into this category perfectly; warming and cosy, but cheery. This bread just screams to be eaten in bed – or at least pyjamas. It’s made for a lazy morning, perhaps pouring over the papers in bed with a coffee on a day when there’s no where to be. That’s my kind of weekend day!

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I’ve used raspberries as per the original recipe – they also happen to be my favourite fruit, so I’ll use them every chance I get – but you could use any kind of berries. I think mixed frozen berries would work particularly well, and they are a lot cheaper than fresh which is always a bonus!

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I’ve also included a super simple recipe for Honey Butter (think just honey… and butter). Of course you could just spread a little dairy free butter on, but it works brilliantly with the honey and it adds a little touch of luxuriousness . I think it needs a bit of sweetness to combat the wholewheat flour and seeds savoury flavours, and it really helps emphasise the raspberries.

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Filed under Bread, breakfast, Fruit