Tag Archives: healthy baking

Baking, Dairy Free, Gluten Free, Recipes, Snacks, Special Diets, Vegetarian, Wheat Free

Carrot and Parsnip Cake

4 Comments

I’ve had a hankering for carrot cake for a few weeks after a conversation on social media about a bumper crop of carrots leading to recipes for carrot cake being posted. So when carrots were on offer and hubby came back with 3 bags of them plus 2 bags of parsnips it was suddenly my opportunity. Seriously, there are only so many things you can do with parsnips, so I thought why not try them in a cake. In that moment it felt like probable madness, however actually, you know what? The parsnips add a real kick to this cake. A warm earthiness and nuttiness that really adds to the sweetness of the carrots.

My main critic will always be my husband. He isn’t fobbed off as easily as the children, he has a sweet tooth and isn’t pulled in by any of the latest health trends or superfoods. So I tried him on one. He gave me the “what is it” quizzical expression which I interpret as “What the heck is the crazy woman now trying to give me”. To be fair, you can’t blame him, I am experimental in my approach and a fair few of these experiments just don’t work out. Upon trying it his response was “Actually that’s not bad”. Now for hubby that is a compliment. He isn’t overflowing with expression and excitement like me, thankfully or our house would be even more crazy! So this “Not bad” really meant “I wasn’t expecting it to taste nice but it is pretty good and I like it”. He agreed it was actually the parsnip that made it.

This cake is moist, light and a little to easy to eat. With 250g vegetables in it, it may feel pretty nutritious but you would have to eat a lot of cake to get a portion of veggie in! Having said that these will contain some vitamin A, some calcium and iron, so as cake goes, it is a good option. 

 

Carrot and Parsnip Cake
Yields 24
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121 calories
13 g
23 g
7 g
2 g
1 g
38 g
173 g
3 g
0 g
6 g
Nutrition Facts
Serving Size
38g
Yields
24
Amount Per Serving
Calories 121
Calories from Fat 59
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg
8%
Sodium 173mg
7%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
3%
Sugars 3g
Protein 2g
Vitamin A
22%
Vitamin C
2%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 150ml Rapeseed Oil
  2. 60g Brown Sugar
  3. 3 Eggs
  4. 150g Carrots (2 large)
  5. 100g Parsnips (1 large)
  6. 300g Doves Farm Self Raising Flour
  7. 1 tsp Mixed Spice
  8. 1 tsp Cinnamon
Instructions
  1. Peel and grate the carrots and parsnip.
  2. Mix the oil and sugar together. Add the eggs and mix.
  3. Next add the grated vegetables and slowly add the flour and spices in.
  4. Pour into a greased and lined loaf tin.
  5. Bake at Gas Mark 5 for 30-40 minutes.
beta
calories
121
fat
7g
protein
2g
carbs
13g
more
Dietitian UK https://www.dietitianuk.co.uk/
Baking, Cooking with Kids, Dairy Free, Gluten Free, Recipes, Special Diets, Wheat Free

Healthy Oaty Cookies

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My kids love to get involved in the cooking. Usually they see my cooking, draw up a stool and join in. Yesterday we had a rare afternoon at home. The summer has been full on outdoor fun, so being torrential rain the kids came up with a plan “Mummy lets make biscuits”. Normally I would be pretty up for this plan, but yesterday, unusually,  I was feeling the lure of the sofa… However, I am a huge believer in getting children cooking young and as they had intiated it this time, I really couldn’t refuse. A quick flick through some reciipes for inspiration and we decided on adapting a River Cottage recipe. 

This was a total cop-out on my behalf as it was so quick to make so I still got some sofa time, curled up with a freshly baked cookie and a cuppa. Extra bonus is our snack tin is topped up for at least a day (these dollops of goodness are going fast).

I adapted the recipe using prunes to sweeten, a banana to replace some peanut butter and omitting the raisins on request. It ended up being a great way to use up the claggy bit of peanut butter at the end of the pot. 

Happy kids, freshly healthy cookies, a huge train track and mummy got 15 minutes of peace, which is what weekends are all about. 

 

Healthy cookies1

 

Healthy Oaty Cookies
Yields 12
Super fast, healthy, squidgy cookie recipe.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
132 calories
15 g
14 g
7 g
5 g
1 g
39 g
93 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
39g
Yields
12
Amount Per Serving
Calories 132
Calories from Fat 59
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 14mg
5%
Sodium 93mg
4%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
7%
Sugars 2g
Protein 5g
Vitamin A
3%
Vitamin C
1%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 150g peanut butter
  2. 100g prunes, finely chopped
  3. 1 medium ripe/over-ripe banana
  4. 1 medium egg
  5. 50g oats
  6. 1/4 tsp bicarbonate of soda
Instructions
  1. Preheat the oven to Gas Mark 3.
  2. Measure out the peanut butter.
  3. Chop the prunes finely and break the banana into chunks.
  4. Mix together, then add the egg and mix.
  5. Now add the oats and bicarb and mix.
  6. The mixture will be very sticky, place spoonfuls onto a greased baking tray.
  7. Flatten slightly with the top of a spoon.
  8. Bake for 10-12 minutes.
beta
calories
132
fat
7g
protein
5g
carbs
15g
more
Dietitian UK https://www.dietitianuk.co.uk/
Baking, Gluten Free, Recipes, Snacks, Special Diets, Wheat Free

Lentil and Date Chocolate Brownies. A revelation!

2 Comments

It’s not often I get inspired to make brownies. Don’t get me wrong, I love a brownie, but they generally aren’t the healthiest thing you can bake and once you make a batch you have to eat them, right? So it’s usually flapjack in my cake tin.

However this week Miss K brought home a lentil brownie recipe in her bag from school and it intrigued me. Lentil in a brownie? Surely not. 

Dietitian UK: Lentil and Date Brownies 1

I’ve adapted the recipe slightly to lower the sugar and next time I would definitely add in pecans. You can’t beat a pecan in a brownie.

These were  a hands down winner. Easy to make (as long as you have lentils already cooked or cook them earlier in the day) and they baked whilst we ate dinner. I gave one to my hubby, he looked at me suspiciously and took a bite, then with a surprised voice told me they were really good. My poor family have to try a lot of dud baking as well as the good bits!

None of my children or husband even noticed the lentils. I had a faint taste of them, but I had made them so was probably a bit sensitive to the taste. A great way to lower the glycaemic index and make a higher protein version of a chocolate brownie.

Dietitian UK: Lentil and Date Brownies 2

Lentil and Date Brownies
Serves 10
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
83 calories
11 g
27 g
4 g
2 g
2 g
24 g
8 g
8 g
0 g
1 g
Nutrition Facts
Serving Size
24g
Servings
10
Amount Per Serving
Calories 83
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 27mg
9%
Sodium 8mg
0%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
4%
Sugars 8g
Protein 2g
Vitamin A
3%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 45g cooked red lentils
  2. 1 egg
  3. 30g cacao powder
  4. 40g cacao butter or marg
  5. 40g sugar
  6. 60g dates chopped
Instructions
  1. Cook the lentils or use tinned.
  2. Chop the dates into small pieces.
  3. Mix all the ingredients together.
  4. Line a baking tray and spread the mixture in, you want it fairly thick.
  5. Bake at Gask Mark 5 for 20 minutes until it feels gently set.
  6. Leave to cool, cut and eat!
beta
calories
83
fat
4g
protein
2g
carbs
11g
more
Dietitian UK https://www.dietitianuk.co.uk/
Baking, Recipes, Weaning

Savoury Muffins: now you can have your cake and eat it for lunch.

1 Comment

Sssh until last weekend I was a savoury muffin virgin! Why had no-one introduced me to these lovelies before? I made them on a whim. My kids are really not fans of sandwiches, in fact I’m wondering  about just doing away with bread altogether in our house (my husband may have something to say about that one). So I’m always on the lookout for new lunch combos. Otherwise my kids will turn into crackers….. well they are already a bit crackers to be honest 😉

This little stunner of a recipe hits a bonus point. It is a great way to get extra vegetables in. 

I cooked these up and had to actually stop the small people from eating them all. 4 of them went as a bedtime snack!

Dietitian UK: Jboy with Spinach Muffin

On Monday I send them with a packed lunch to a playgroup with my husband and this week EVERYTHING in their packed lunch was eaten. So my new theory is muffins make the world a better place.

 

Dietitian UK:Spinach Savoury Muffins

Savoury Muffins
Yields 12
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
152 calories
15 g
26 g
8 g
4 g
2 g
61 g
287 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
61g
Yields
12
Amount Per Serving
Calories 152
Calories from Fat 75
% Daily Value *
Total Fat 8g
13%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 26mg
9%
Sodium 287mg
12%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
3%
Sugars 1g
Protein 4g
Vitamin A
27%
Vitamin C
6%
Calcium
10%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 225g self raising flour
  2. 100g cream cheese
  3. 150g fresh spinach or 6 lumps of frozen spinach (I didn't weigh it)
  4. 1 egg
  5. grated nutmeg
  6. 150ml semi skimmed milk
  7. 60ml oil
Instructions
  1. Preheat the oven to Gas Mark 6.
  2. Measure the flour out.
  3. Mix in the cream cheese and spinach with the grated nutmeg.
  4. Now add the egg and the milk with the oil.
  5. Mix to a lumpy batter.
  6. Spoon into muffin cases and bake for 20-25 minutes.
beta
calories
152
fat
8g
protein
4g
carbs
15g
more
Dietitian UK https://www.dietitianuk.co.uk/
Baking, Dairy Free, Gluten Free, Recipes, Special Diets, Vegetarian, Wheat Free

Rhubarb Crumble Squares (GF, DF, WF).

4 Comments

We’ve just had a wonderful week away in France, where all the food was cooked for us. I love being cooked for. One of the days we had rhubarb crumble. Rhubarb is one of those fruits that I adore but don’t cook very often as the rest of the family are not as keen on it as I am. I love the tart flavour and the way it perfectly compliments custard, another of my favourite foods!

On coming back home we have all felt pretty exhausted. Such is the joy of a holiday and travelling with small children (one of whom did not sleep at all well all week). However after a week out of the kitchen and a week of no flapjack, my creative side was itching to get going. So instead of sitting on the sofa and dozing, like I should have done, I remembered a neglected bag of rhubarb in my freezer. It was literally shouting out to me cooked up into an oaty, crunchy, crispsy, chewy delight. I took inspiration from crumble, a rhubarb crisp recipe that came to me from childhood and my beloved flapjack.

This isn’t any ordinary flapjack. This is rhubarb cooked to a jam consistency, layered ontop of a soft oaty base, topped with crispy oaty bits. I’ll admit I was unsure about the peanut butter, but you know what? It works! Both my kids are instant fans, rhubarb is back on the menu!

A few shots of baking in action:

The rhubarb layer goes on.

Rhubarb Crumble Squares

Before Baking.

Dietitian UK: Rhubarb Crumble Squares before cooking

The finished product:

Dietitian UK: Rhubarb Crumble Squares

Rhubarb Crumble Squares
Yields 12
Naturally sweetened rhubarb on a soft oaty base with a crunchy oat crumble on top. No added sugars. Plenty of natural sweetness and wholegrain goodness.
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Prep Time
20 min
Prep Time
20 min
150 calories
21 g
16 g
6 g
6 g
1 g
71 g
48 g
7 g
0 g
4 g
Nutrition Facts
Serving Size
71g
Yields
12
Amount Per Serving
Calories 150
Calories from Fat 49
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 16mg
5%
Sodium 48mg
2%
Total Carbohydrates 21g
7%
Dietary Fiber 3g
14%
Sugars 7g
Protein 6g
Vitamin A
1%
Vitamin C
3%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the Rhubarb filling
  1. 300g rhubarb in chunks (I used frozen)
  2. 2 tsp corn flour mixed with 2 tbsp water
  3. 100g dates
  4. 100ml water
For the oaty layer
  1. 200g oats
  2. 100g peanut butter
  3. 1 egg
Instructions
  1. Place the rhubarb in a pan over a medium heat. Let it start to release its juices and cook.
  2. Meanwhile finely chop the dates and add to the pan with 100ml water.
  3. Mix the cornflour with the 2 tbsp water and mix in.
  4. Allow it to all simmer away for 10 minutes, stirring frequently so the rhubarb breaks down and it all become a sort of jam.
  5. Whilst that cooks mix the oats with the peanut butter and the egg.
  6. Spread just over half of the layer on the base of a flapjack pan.
  7. Top with the rhubarb jam.
  8. Crumble the rest of the oat mixture over the top.
  9. Bake in the oven at Gas Mark 5 for 25-30 minutes.
beta
calories
150
fat
6g
protein
6g
carbs
21g
more
Dietitian UK https://www.dietitianuk.co.uk/
Baking, Cooking with Kids, Gluten Free, Recipes, Snacks, Special Diets, Wheat Free

Peanut butter and chocolate healthy muffins!

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A lovely Pilates client turned up with a couple of healthy muffins for me the other day. Now that’s one way to make me go easy on you in class 😉 Laurie, thankyou! Peanut butter is one ingredient I’ve learnt is good in cookies and smoothies… so why “nut” muffins?! (I know funny aren’t I).

These muffins were so delicious that I grabbed hold of the recipe and then I decided to give it a go myself, with a few changes as I rarely manage to actually follow  a recipe properly and I also had no bananas! 

These take minutes to make and really are both easy and tasty. You can also mash up 2 ripe bananas and substitute for the apple. I actually had to hide these from the kids 😉

Dietitian UK: Peanut butter and Chocolate Muffins

Peanut butter and Chocolate Muffins (gluten free)
Serves 9
Peanut butter and chocolate HEALTHY muffins. Yes really!
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
104 calories
16 g
2 g
4 g
3 g
1 g
69 g
41 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
69g
Servings
9
Amount Per Serving
Calories 104
Calories from Fat 31
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 2mg
1%
Sodium 41mg
2%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
6%
Sugars 4g
Protein 3g
Vitamin A
1%
Vitamin C
2%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 200g cooked apple
  2. 50g peanut butter
  3. 1 tsp Sukrin Gold (sweetener)
  4. 1 tsp vanilla
  5. 3 tbsp cocoa powder
  6. 1/2 tsp gluten free baking powder
  7. 100g rice or coconut flour
  8. splash of milk
Instructions
  1. Pre cook the apple (I have a stock I keep in my freezer).
  2. Preheat the oven to Gas Mark 4.
  3. Measure out all the ingredients and mix well. I left my stand mixer going for 5 minutes.
  4. Grease a muffin tin or use silicone cake cases.
  5. Place the mixture into the cake cases and bake for 15-20 minutes.
Notes
  1. You can substitute agave, honey (2-3tbsp) or Stevia (1tsp) for the Sukrin Gold.
beta
calories
104
fat
4g
protein
3g
carbs
16g
more
Dietitian UK https://www.dietitianuk.co.uk/
Baking, Cooking with Kids, Recipes, Snacks

Broccoli and Cottage Cheese Scones (Wheat free/Gluten free)

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Total madness this weekend. I planned to do a vlog with Miss K. Just as we were ready to go J-boy woke from his “not long enough but I’m teething” nap. Not impressed. I’ve learnt that cooking with 2 kids is much harder than cooking with 1. You need 6 hands.  But he joined us anyway. He likes cooking with mummy…. because it means he gets to stick his fingers in things, make a mess and eat! If you don’t involve your kids in the cooking I’d really encourage you to try it out. It’s not always the quickest, tidiest or least stressful way to do things, but Miss K now has a lot of basic cooking skills under her belt and it’s a fun activity for her. 

Cottage cheese. I must admit I’ve never been a huge fan on it, the texture is not to my liking and it isn’t quite creamy or cheesy enough. However my children love it, I am pretty sure they would eat a whole pot between them.  Where it comes into it’s own for me is in cooking. It works well in pasta dishes and can be used to make a super fast lasagne sauce. Post on that one to come. 

So in this post we used cottage cheese in savoury scones. These were a big hit for lunches this week. 

Broccoli and Cottage Cheese Scones
Yields 15
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
98 calories
14 g
9 g
4 g
2 g
2 g
52 g
30 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
52g
Yields
15
Amount Per Serving
Calories 98
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 9mg
3%
Sodium 30mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
4%
Sugars 1g
Protein 2g
Vitamin A
5%
Vitamin C
30%
Calcium
5%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 230g rice flour (or plain flour)
  2. 60g butter
  3. 100g cottage cheese
  4. 80ml water
  5. 2 tsp baking powder
  6. 1/2 head broccoli finely chopped
Instructions
  1. Rub the butter into the flour, to make fine breadcrumbs.
  2. Now add the baking power and cottage cheese and broccoli, mix.
  3. Slowly add the water and mix to a dough.
  4. Roll out on a floured surface and cut into scones, about 1/4 inch thick.
  5. Bake in a preheated oven for 15-20 minutes.
beta
calories
98
fat
4g
protein
2g
carbs
14g
more
Dietitian UK https://www.dietitianuk.co.uk/
Baking, Dairy Free, Gluten Free, Recipes, Snacks, Special Diets, Wheat Free

Healthy Cranberry and Orange Flapjack for a Flapjack-a-holic.

2 Comments

Christmas has come and gone but I’ve still got cranberries to use up. I’ll be honest, I’m a flapjack-a-holic, so even after making the cranberry muffins I had to play around and make up some flapjacks too. Life with out flapjack is not worth thinking about. However my flapjack has to be a healthier version, gone is the treacle, syrup and lashings of butter…. instead I’ve increased the fruit, got rid of the sugar and used honey and reduced the butter. The result is a tangy, moreish morsel that goes perfectly with a decent cuppa.

 Dietitian UK: Healthy Cranberry and Orange Flapjack

Cranberry and Orange Flapjack
Serves 15
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
111 calories
18 g
7 g
4 g
3 g
2 g
42 g
2 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
42g
Servings
15
Amount Per Serving
Calories 111
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 7mg
2%
Sodium 2mg
0%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
9%
Sugars 7g
Protein 3g
Vitamin A
2%
Vitamin C
10%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 200g oats
  2. 100g raisins
  3. 2 tbsp honey
  4. 50g butter
  5. 100g fresh cranberries (or other berries)
  6. Juice of 1 orange
Instructions
  1. Heat the oven to Gas Mark 5.
  2. Mix the oats and raisins together.
  3. Place the honey, butter, cranberries and orange juice in a microwavable container. Heat for 3 minutes, stopping to stir it every minute.
  4. When it is finished remove from the microwave and crush the cranberries in the container using a fork or the back of a spoon.
  5. Mix the wet into the dry ingredients.
  6. Spoon into a lined, greased flapjack tray and bake for 20 minutes. I cover mine with greaseproof paper for the first 10 minutes to prevent the raisins from burning.
beta
calories
111
fat
4g
protein
3g
carbs
18g
more
Dietitian UK https://www.dietitianuk.co.uk/
Baking, Recipes, Weaning, Wheat Free

Superhealthy oaty bars.

42 Comments

Flapjacks go down a storm in our house, I’m wheat free so they fill a much needed gap in my mouth. Now it seem little Kezia is a bit of a flapjack lover. In fact, as soon as she spies the tin I keep them in I get a pointy finger and a sign for “Food Now Mummy”. Cheeky monkey she certainly is.

My usual banana flapjacks use only a small amount of marg, sugar and honey, however with a hungry 1 year old and feeling inspired by a certain brand of raw food bars I decided to try something different. The results are not quite your usual flapjack (due to the distinct lack of sugar, syrup and butter!) but they make a great healthy snack for big and little people and are set to become a regular in our house already. In fact the little one even enjoyed helping me make it.

Well when I say she helped, I mean she ate half of the raisins out of the bowl, stuck her fingers in the banana, stirred the oats around and made holes in the mixture once it had been smoothed into the tray. So much fun!

These are wheat free and if you use gluten free oats they will be gluten free too. Here’s the finished product:

And here is the mess I found later on…

Superhealthy Oaty Bars
Yields 24
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
85 calories
16 g
0 g
1 g
3 g
0 g
36 g
1 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
36g
Yields
24
Amount Per Serving
Calories 85
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
9%
Sugars 4g
Protein 3g
Vitamin A
0%
Vitamin C
2%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 400g oats
  2. 2 handfuls dates chopped very finely in a food processor with enough water to make into a paste
  3. 2 large or 3 medium mashed bananas
  4. 1 cup sultanas
  5. Cinnamon
Instructions
  1. Mix it all together, put into a greased and lined tray and bake at Gas Mark 5 for about 35-40 mins.
  2. Slice it up whilst it is warm and leave to cool (if it lasts that long!).
beta
calories
85
fat
1g
protein
3g
carbs
16g
more
Dietitian UK https://www.dietitianuk.co.uk/
Enjoy 🙂

 

 

 

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