Browsing Tag

Snacks

Baking

Breakfast Flapjacks

November 12, 2017

This week I was set a challenge… to come up with a healthier version of the humble flapjack. At first I thought to myself it would be pretty impossible to get anything close to resembling a ‘traditional’ flapjack… however with perseverance and lots of experimenting, I think I may have cracked it!

Now, don’t be under any illusion that these are ‘like for like’ flapjack swaps, as you’re never going to get a healthier version to taste like the buttery golden syrup stodge that we all know and love – that’s just crazy talk! However, I’ve developed a recipe that is sweet, sticky and doesn’t fall apart when you pick it up (key boxes ticked off) and they will make a delicious afternoon snack or if you’re in a hurry before work or school, grab a couple of slices and have for your breakfast.

To make these flapjacks lovely and sweet, I’ve used ripe bananas in the mix. I’ve tried a few recipes before that use mashed banana and they have always turned out a little bit hit and miss, sometimes too ‘banana-ry’ and have a strange chewy taste which I’m definitely not keen on. So as I’m aware of this issue with some healthier alternatives, I’ve made sure the banana isn’t the overpowering ingredient by adding honey, sultanas and coconut to equal out the taste.

Bananas can be overpowering, but this recipe is just right!

Another little tip is to use porridge oats instead of chunky steel cut oats, they tend to absorb the wet ingredients better and keep the flapjacks soft and held together. Also after baking turn out them out onto wire rack with the bottom facing up and this will help them to be more crispy – because nobody likes a soggy bottom!

Feel free to swap the sultanas for other dried fruit or even nuts, seeds or chocolate chips.

You will need:

  • 200g porridge oats
  • 25g desiccated coconut
  • 100g sultanas
  • 1/4 tsp of cinnamon
  • 1/4 tsp of ground ginger
  • 200g ripe banana (approx 2 medium)
  • 1/4 tsp of vanilla extract
  • 40g of coconut oil
  • 40g of honey or maple syrup
  • Optional – 2 tbsp of milled linseed

How to make:

  1. Preheat the oven to 170°c and line a square tray with baking paper.
  2. In a large mixing bowl, add the oats, coconut, cinnamon, ginger and sultanas (or other dried fruit) and stir together.
  3. Peel and mash the banana in another bowl until puréed.
  4. Add the coconut oil, honey (or maple syrup) and vanilla extract to a pan and gently heat until melted.
  5. Pour the melted ingredients in with the oat mixture, and add the mashed banana. Stir together until completely mixed and a sticky texture starts to form.
  6. Tip the mixture into the square tray and using the back of a spoon, squash it down to about 1cm in depth and smooth over the top making sure the flapjack is compact.
  7. Pop in the oven and bake for 30 minutes until golden brown.
  8. Leave to cool for 5 minutes and then transfer to a wire rack with the bottom facing up, this helps to make the flapjack more firm while it cools. Cut into 12 slices and store in an airtight container.

 

Baking

Chocolate Hazelnut Cookies

June 20, 2017

Cookies are one of my favourite treats to make when I’m craving something sweet, they take about 20 minutes from start to finish – it’s little wonder that I don’t make them every single day!

Hazelnut and chocolate chip is a classic combination, and these cookies are delicious eaten straight out of the oven whilst they’re still warm… I’ve made this recipe using half ground hazelnuts and ground almonds, as that’s all I had in the cupboards, but you could easily make them completely with just ground hazelnuts (I imagine they would probably taste even better!)

This recipe is also suitable for vegans and coeliacs, I’d love to hear your thoughts if you decide to make them. And don’t forget to tag me in your creations using @jennifermakes or #jennifermakes on Instagram, I love seeing what you think.

You will need:

  • 75g ground hazelnuts
  • 75g ground almonds
  • 40g of dark or light brown sugar
  • 40g of dark chocolate chips (I used a mixture of dark and milk – substitute for vegan chips if needed)
  • 1/2 tsp of baking powder
  • 2 tbsp of coconut oil
  • 2 tbsp of milk (I used almond)

How to make:

Preheat the oven to 180°c (fan) and line a baking tray. In a mixing bowl add all of the dry ingredients and stir together. Melt the coconut oil by heating in a pan or pop in the microwave for 60 seconds until dissolved. Pour into the mixing bowl with the milk and stir until a sticky dough ball forms. Using a spoon divide the mix into 8-10 balls and flatten in your hand, pop on the baking tray and bake for 15 mins. Leave to cool a little and then enjoy!

Baking

Raspberry & Coconut Loaf

May 14, 2017

Raspberries & Coconut = delicious!

Another take on my favourite banana bread recipe, this time combining the sweetness of coconut with the sharpness of raspberries, it’s definitely one for the fast approaching Summer!
I like to use very ripe bananas as they naturally begin to become more sweet over time, meaning you don’t need any extra sugar in this recipe (aside from dates, but you can even leave these out if your prefer). I’ve been tagged in lots of photos of you trying out my blueberry banana bread recipe, which you can get {here} and the feedback has been great so I know that you all love it as much as me! Don’t forget to tag me in your pictures via Instagram using @jennifermakes as I absolutely LOVE seeing what you think of my recipes.

Back to this yummy loaf, it would be perfect lightly toasted and smothered in almond butter – yes, I have tried several slices like this already, it would be rude not to… all in the name of taste testing obviously!

You will need:

  • 2 ripe bananas
  • 50g of dates (soaked in hot water)
  • 2 eggs (I used medium)
  • 200g of plain flour (rice flour would also work great)
  • 1/2 tsp of baking powder
  • 1/2 tsp of bicarbonate of soda
  • 75g of raspberries
  • 75g of desiccated coconut

How to make:

Preheat the oven to 160°c (fan) and line a loaf tin with parchment paper or grease with a little coconut oil. After pitting the dates, cover in hot boiled water and leave to soften for a few minutes.

Using a food processor, add the bananas, eggs, flour and soaked dates (drain the liquid away) and blend until a thick batter like consistency. You may need to add a tbsp of milk to make the mixture smooth. Spoon into a mixing bowl and add the rest of the ingredients. Before adding the raspberries, coat them in a little bit of flour to prevent them from sinking in the loaf.

When all combined, spoon into a loaf tin and smooth the top. Pop into the oven and bake for 45-50 minutes or until a skewer comes out clean. Leave to cool for half an hour or so before slicing. Enjoy!

raspberry banana bread

Baking

Blueberry Banana Bread

February 19, 2017

Banana bread has become a staple bake in my house, a few slices smothered in peanut butter or simply munched with a creamy coffee is my idea of heaven. I’ve tried lots of ‘healthy’ versions and many of them still ask for large amounts of sugar – and personally I think ripe bananas (spottier the better) make the bread sweet enough without adding extra sugar. Having said that, I have thrown in some dates to this recipe as I’m using two bananas rather than three (as I would have used in previous breads) but you can easily leave the dates out if you prefer.

I’ve also used plain flour for this bread recipe however if you are gluten free, you can substitute with rice flour. I usually make banana bread with rice flour and it turns out lovely. I find it to be quite light and one of the better types of gluten free flours to bake with.

Although it’s called bread, I would probably say it’s more of a cake like texture. But you will find most of the banana bread recipes out there to be similar, and I can’t get enough of it!

You will need:

  • 2 ripe bananas
  • 50g of dates (soaked in hot water)
  • 2 large eggs
  • 175g of plain flour
  • 50g of oats
  • 1 tsp of baking powder
  • 1/2 tsp of bicarbonate of soda
  • 80g of blueberries
  • 2 tbsp of desiccated coconut
  • 2 tbsp of sunflower seeds (or seeds of your choice)
  • 1 tbsp of ground linseed (optional)

How to make:

Preheat the oven to 160°c (fan) and line a loaf tin with parchment paper or grease with a little coconut oil. After pitting the dates, cover in hot boiled water and leave to soften for a few minutes.

Using a food processor, add the bananas, eggs, flour, oats and soaked dates (drain the liquid away) and blend until a thick batter like consistency. You may need to add a tbsp of milk to make the mixture smooth. Spoon into a mixing bowl and add the rest of the ingredients. Before adding the blueberries, coat them in a little bit of flour to prevent them from sinking in the loaf.

When all combined, spoon into a loaf tin and smooth the top. Pop into the oven and bake for 50 minutes or until a skewer comes out clean. Leave to cool for half an hour or so before slicing. Enjoy!

 

Baking

Chocolate Orange Bean Brownies

February 8, 2017

These brownies are a revelation. Butter beans are the secret ingredient, yes you heard right, I did say BUTTER BEANS! Not only are they made out of beans, you can whizz up the whole mixture in a blender… now that’s magic.

As crazy as it sounds, there is zero flour in these brownies (I still don’t quite understand how that works?!) and they’re crammed full of beans, raw cacao and a hint of orange extract. The orange extract works amazingly in baking, it appears to grab hold of the chocolate and a little really does go a long way.

I’ve tried them with chickpeas too, and they’re pretty similar in taste and texture, so if that’s what you’ve got in the cupboard feel free to swap out the butter beans for chickpeas instead.

These sweet brownies are naturally gluten free (ideal for coeliacs) and I’m working on a vegan option too, so I’ll be sure to let you know how my experiments go!

You will need:

  • 1 tin of cooked butter beans
  • 40g of raw cacao
  • 75g dark brown sugar
  • 2 eggs (I used large eggs)
  • 30ml of milk
  • 2 tsp of baking powder
  • 1/2 tsp of vanilla extract
  • 1/2 tsp of orange extract
  • 75g dark chocolate chips

How to make:

Preheat the oven to 180°c (fan) and line a square baking tray with parchment paper. Drain and rinse the butter beans then add to a blender. Weigh out the rest of the ingredients and pop into the blender too, except for the chocolate chips.

Blend for a few minutes until smooth (I have a NutriBullet and use the larger cup to mix it in) and then transfer to a bowl. Stir through the chocolate chips and spoon out the mixture into the tray. Smooth out into all corners and pop into the oven on the middle shelf. Bake for 25 minutes and leave to cool before slicing into squares.

Baking

Chocolate Orange Cookies

January 31, 2017

Chocolate. Orange. Cookies. Three words that can only mean one thing…. YUMMY!

I’ve been making gluten free cookies for a while now, and each time I play around with the flavours, try new ingredients and consequently tend to devour a whole tray of them before they’ve even had chance to cool… The main reason I experiment with gluten free baking is because a friend of mine is a coeliac, and there seems to be so many below average (and extremely expensive) treats in the supermarkets that I was sure I could create something tasty, and so that’s how these cookies were born.

This recipe is also suitable for vegans, so another box ticked if you have friends that prefer sweet treats totally cruelty free!

Although these cookies are chocolate orange, I’ve also added raisins throughout the dough. The cookies become more sweet and chewy with the addition of raisins but if you’re not keen (and prefer to make them just chocolate) then substitute the raisins for extra chocolate – 50g to be precise.

You will need:

  • 150g ground almonds
  • 100g raisins
  • 30g of dark chocolate (chocolate chips work fine too)
  • 1/2 tsp of baking powder
  • 1/2 tsp of orange extract
  • 1 1/2 tbsp of coconut oil
  • 1 1/2 tbsp of maple syrup

How to make:

Preheat the oven to 180°c (fan) and line a baking tray. In a mixing bowl add all of the dry ingredients and stir together. Add the coconut oil, maple syrup and orange extract to a pan and melt together (or pop in the microwave for 60 seconds until dissolved). Pour into the mixing bowl and stir until a sticky dough ball forms, add 1 tbsp of milk if the mix is a little dry. Using a spoon divide the mix into 8-10 balls and flatten in your hand, pop on the baking tray and bake for 15-20 mins. Leave to cool and then munch away!

Sweet

Ginger & Date Bliss balls

January 16, 2017

Bliss balls are one of my favourite sweet snacks to make, they’re simple to blend together and when dipped in melted dark chocolate… oh my! I absolutely love sweet treats and I’ve been trying to find alternative ways of getting my ‘fix’ without reaching for the sweetie jar. I know that these still contain sugar, but as they’re naturally occurring I feel that they must be healthier than the processed treats you can buy in stores – but that’s my personal view.

Dates are natures candy!

I love dates, they’re gooey, sticky and taste like caramel. The problem I find is that many recipes call for a specific variety called Medjool, which although admittedly they do taste delicious, they’re also pretty expensive compared to other varieties. The cheaper alternatives aren’t quite as sticky so can prove more difficult to use in bliss balls, however I’ve discovered a great way to get around it! Simply soak the dates in hot water for a few minutes, drain the water and they become lovely and soft which makes them ideal for blending.

Here I’ve created a ginger nut inspired recipe, dipped in dark chocolate – it makes approx 20 which can be stored in the fridge for a week or so, longer if kept in the freezer.

You will need:

  • 150g pitted dates
  • 150g of mixed nuts (I used peanuts and cashews)
  • 1 tbsp of chia seeds
  • 1 tbsp of flaxseeds (optional)
  • 1 tsp of ground ginger
  • 1/2 tsp of cinnamon
  • 50g of dark chocolate

How to make:

Begin by pitting the dates and removing the stones, then pop into a bowl and cover with hot water. Add the nuts to a food processor and blitz until a rough fine crumb, add the chia seeds and flaxseeds and blitz again.

Drain the water from the dates and add to the processor, tip in the spices and blend together. Keep mixing for a few minutes, scraping down the sides until combined.

Using your hands, roll into small balls (just under ping pong sized I guess!) and lay out on a baking sheet. Pop in the freezer for a few hours to harden slightly. I melted 50g of dark chocolate with a pinch of ground ginger, drizzled over the balls and popped back in the freezer.

Store in the fridge or freezer, and try not to eat them all in one go!

balls1

 

spoonful

Smoothies

Beetroot & Cacao Smoothie

January 2, 2017

Oh hello 2017! January is the month when most of us decide to set new goals for the year ahead, feel more conscious to eat healthier and set aside time to become more active. A few of my aims for this year is to experiment with more flavours, ingredients and try out new things in the kitchen. So, my first recipe of 2017 is this delicious beetroot and raw cacao smoothie bowl…

It might seem like a slightly strange flavour combination, but trust me, it tastes awesome! The beetroot adds an earthy tone to the smoothie but when blended with the intense flavour of raw cacao it creates a luxurious velvety taste that’s crammed full of goodness. You can add a little more liquid if you prefer to drink it from a glass otherwise the texture will be more like soft scoop ice-cream, yum!

You will need:

  • 100g of cooked beetroot (in natural juices) – I used the vacuum packed beetroot
  • 1-2 frozen bananas
  • 1/2 avocado
  • 1 heaped tsp of raw cacao powder
  • 1 tbsp of oats
  • 1 tbsp of greek yoghurt
  • cup of milk (I used coconut)

How to make:

Simply add all of the ingredients to a blender and whizz together until smooth and creamy. Pour into a bowl (or glass) and top with your favourite fruit, granola and nuts. Enjoy!

beetroot-cacao-2

 

Snacks

Christmas Spiced Plum Chia Jam

November 20, 2016

Chia jam has been a staple in my kitchen for quite some time now, and I’m excited to share my winter spice plum recipe with you – a perfect gift for Christmas.

Chia seeds are used in lots of vegan recipes, as they often act as an egg replacement, making them ideal for baking cakes, chia puddings and other delicious treats. One of the great things about chia seeds is that they can hold between 9-12 times the amount of liquid they are soaked in, making them a perfect addition to fresh homemade jam.

Many store-bought jams contain huge amounts of sugar, I’ve discovered that you only need a tablespoon or two of maple syrup or honey to sweeten chia jam, and that can only be good thing right!

This recipe makes 1-2 small jars, and will last for 7-10 days in the fridge (with an airtight lid).

Ingredients

  • 475g of plums, stoned
  • 2 tbsp of sugar (I used coconut sugar for a slightly caramelised flavour)
  • 1/2 tbsp of coconut oil
  • 1 tsp of mixed spice
  • 1/2 tsp of vanilla extract
  • 1 tbsp of orange juice
  • 3 tbsp of chia seeds

Method

Preheat the oven to 200°c (180°c fan) and line a baking tray. Stone the plums and roughly chop into small pieces, add to a mixing bowl with the coconut oil, sugar, mixed spice and vanilla extract. Using a spoon, mix the fruit together until evenly coated.

Lay out the fruit on to the tray and pop in the oven, bake for 25-30 minutes until soft and sticky. Leave to cool.

Add the spiced fruit to a blender (I used my NutriBullet) and add a tbsp of orange juice. Blend for a few seconds until roughly smooth. Scrape into a bowl and add the chia seeds. Stir together until well combined and spoon into jars. Pop in the fridge overnight and enjoy spread on toast, with greek yoghurt or give as a gift for Christmas!

plum2

Snacks

Chocolate Peanut Butter Balls

November 16, 2016

This is one of my favourite sweet treats to make, the mix of raw cacao and smooth peanut butter is an absolute dream! I like to make a batch of these as a sweet snack, and I leave a bowlful of them in the fridge and pop the rest in the freezer – then there is always delicious treats at my fingertips.

The secret to making these bliss balls stick together is by soaking the dates in freshly hot boiled water. This makes them extra soft and easy to blend. I also find that you can use any form of dates when you soak them in hot water, which means you don’t have to buy super expensive medjool dates instead.

I’ve used peanuts and cashews as the base of the bliss balls but you can swap these for any type of nut you prefer. They would even taste delicious with almond butter instead of peanut, actually any nut butter would be awesome!

So, here’s my recipe…

You will need:

  • 100g of peanuts
  • 100g of cashews
  • 150g of dates (pitted)
  • 50g of desiccated coconut
  • 2 tbsp of peanut butter
  • 2 tbsp of raw cacao powder
  • 1 tbsp of honey or maple syrup
  • 1 tbsp of ground linseed (optional)

Method:

Boil the kettle and soak the dates in a bowl. Blitz the nuts in a processor until they form a fine crumb. Next drain the dates and add to the processor with the rest of the ingredients and blend until sticky and combined.

Using your hands, roll into small balls and pop in the fridge for an hour. This recipe makes approx 30 bliss balls. Store in the fridge or freezer.

Enjoy!