Struggling to find healthy but quick to make snacks that everyone will eat we mixed up these yesterday. They were ready to serve in 20 minutes perfect for any busy Mum.
Can also be used to top yogurts or stewed baking apples. Great as there filling but health and low in sugar to.
150g of porridge oats
4 tbsp of oil I used sunflower oil
1tbsp golem syrup
1 tbsp of agave syrup
2teaspoons of hemp powder
5 dried apricots cut into pieces
Can add sunflower or pumpkin seeds to or any dried mixed fruit you have in the cupboard
1. Heat oil and syrup on a low heat
2. Add the oil to all the remaking ingredients and mix till all the oats are covered in oil mixture
3. Place the mixture in to a greased oven tin I grease the tin with sunflower oil.
4.Bake at 180c for 10/15 minutes
5. Remove from oven. Using a knife cut the flapjacks into pieces and leave to cool in the tin.
Have fun baking.
Its my husbands birthday this week and due to on going health problems he’s diet low in sugar ,fat and other things.
we still wanted to bake a cake and I love to experiment and make yummy snacks healthy so we decided to make beetroot chocolate cake it taste amazing he didn’t even know till we told him. Fab if you have a fussy eater.
100ml sunflower oil or rapeseed oil
150g dark soft sugar
200g self raising flour
50g cocoa powder
1 tbsp. baking powder
200g 0% fat natural yogurt
2 tsp vanilla extract
1.peel,chop and boil the beetroot till soft. set aside to cool
2. pre heat the oven to 180c/160c/gas4
3. Once the beetroot has cooled down transfer to a food processor/hand blender and whizz to puree.
4. Add all the remaining ingredients ad stir till the mix is smooth.
5. Transfer the mix to a greased cake tin and bake for 50min-1hour or until a skewer comes out clean.
Let me know how you get on. Happy baking .
Having a fussy child who wants healthy food but can’t manage to eat lumpy or crunchy food due to the texture can be hard, add in the mix of a husband who is currently unwell and has just had surgery but lives of junk food he’s not aloud meal times in our house are tough
Me and my boy put this recipe together yesterday and it made the most amazing tomato soup but added hidden veg
6 large ripe tomatoes or a can of chopped tomatoes
1 large onion
2 cloves of garlic
1 red pepper
1 potato ( to thicken the soup)
1 tin of butter beans
Sauté the onion for 5 minutes don’t let the onion burn add a little water and sunflower/rap seed oil.
Add the garlic and stir for a minute trying not to let the garlic brown
Add the tomatoes/chopped tomatoes stir together with the onions and veg
Then add the rest of the veg in to the pan. ( we choose these veg as they were spare in the fridge but you could add other vegetables)
Pour in the vegetable stock
A teaspoon of paprika
And black pepper to taste ( you can add other herbs or salt to taste)
Leave to simmer with the lid on for 1hr 30 min
Blend and serve
We serve ours with homemade crusty bread and balsamic vinegar.
I have a really picky eater. He will he lots of what he likes but struggles with textures.
I often cook and hide hidden fruit and veg in food I know he likes.
We recently made this cake together and it went down a treat
200g plain flour
200g unsalted butter*, melted
100g dark brown sugar
3 large eggs
3 tbsp good quality cocoa powder
2tsp baking powder
1tsp vanilla extract
Icing sugar for dusting
:boil the beetroot until soft then blend with a hand blender and set aside to cool.
Pre heat the oven to 180°C/Gas Mark 4. Grease and line a 23cm loose bottomed tin.
Blend the butter and sugar together till they are in a creamy texture, add the rest of the ingredients including the beetroot and mix till the mixture is well mixed and smooth consitancy
Pour the mixture into the cake tin
Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little. Allow the cake to cool for a few minutes in the tin before removing to a cooling rack.
You can also change this in to beetroot chocolate marble cake by separating the mixtures before adding the beetroot andchocolate powder to one half of the mixture.
Here’s a picture of ours. This was his 1st attempt at a cake him self ( with a little help from mum)
Fast quick and healthy
I use any left over veg that’s in the fridge or frozen veg works just as good.
75g rice ( I use brown)
Spices to flavour
Measure the rice
Rinse in a shiv in cold water
Transfer the rice ton pan add the water and. bring to the boil, once the water is boiling reduce to simmer and let the water evaporate. Once the water has disappeared and the rice is dry transfer the rice to a bowl and leave to cool.
Add all the chopped veg ( I used carrots, celery,spring onions, garlic , pepper) but you can use anything you like.
Add a dash of oil to the work and start to cook the veg once the veg had softened add the cold rice and stir fry. Flavour the rice to you taste using spices we added chilli powder, black pepper and a little paprika. Add soya sauce to taste I always add a little and the serve some on the table if people want more.
While stir fry the veg and rice which the eggs together and add to a frying pan making a omelette once cooked through slice the egg and add it to the fried rice, then serve this can gf served as a side dish or a main.
It’s full of protein , veg and carbs perfect for a growing family and the above will easily feed four.