Overnight Oats

In my quest to lose some weight before the wedding at the end of May I turned to Madeline Shaw’s Get The Glow in the library. There she was smiling smugly on the cover with a bowl of something leafy so I guessed this Overnight Oats recipe that immediately caught my eye whilst flicking through would be super healthy.

Upon consulting friends on Slimming World this was not the case. I had raved to them about this luxurious tasting healthy breakfast which was tough to finish due to its size. Her recipe was for two portions which made each portion highly calorific so I have added a bit of extra almond milk and divided it into 3 portions, but you could probably whittle it down to 4 portions. I also sprinkle a pinch of seeds over the top and a teaspoon of yogurt rather than the suggested 25g of each.

By omitting the yogurt this recipe is dairy free and by omitting the honey also it would be vegan.

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Possibly the Best Buttery Sultana Flapjacks

After chatting with my cousin last month regarding his flapjack disasters, he reminded me how tricky I found flapjacks when I was tasked with making them for the first time for the stall I baked for. I think it took me 5 attempts to end up with the following recipe and I learnt the hard way (sometimes quite literally) how crucial the oven temperature is to the finished consistency. Too high and you could break your teeth, too low and the oats won’t hold together.

Many recipes call for brown sugar but I found by caramelising the butter and white sugar mixture while it’s molten gives the same flavour. I also recommend using an oven thermometer as the in built gauges can not always be relied upon.

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Apple & Blackberry Crumble

My late summer foraging gained me over a kilo of blackberries that are slowly being depleted from their freezer home as crumble and porridge season begins. I like my crumble with tart fruit to counter the sweet and crunchy oaty topping but feel free to add more sugar to taste if you prefer it sweeter. The blackberries can be swapped for raspberries or frozen summer berries.

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Blackberry Cranachan

Having just returned from a fabulous break in Edinburgh at the Fringe festival and picking bags upon bags of plump blackberries from my neighbours wall – which are now stocked up in the freezer until crumble season is upon us – I wanted to attempt a twist on a classic Scottish dessert. Traditionally, cranachan is made with raspberries but seeing as I have a bounty of blackberries I went with the free fruit option. I have also added some chopped roasted hazelnuts and brown sugar for added crunch so this is my version of the dessert.

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Summer Berry Bircher Muesli

I really believe breakfast is the most important meal of the day and porridge with dates, apricots and cinnamon is what sets me up the best but in summer it’s not really an option. Bircher is a cold summer porridge and it’s essential ingredients of oats, fruit juice, grated apple and yogurt are a lovely blank canvas to add fruit, nuts, seeds and varying fruit juices of your choosing.

Created by a Swiss doctor for his patients it’s a satisfying, slow release start to the day.

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