These healthy, delicious oaty bars have to make you smile, packed full of fruit, seeds and with only 1 tbsp oil and 1 tbsp honey in the whole recipe, these really are a healthy alternative to a sugar laden flapjack.
They are gluten free (as long as the oats are gluten free of course), wheat free and dairy free too.
I baked these on slightly grey, possibly trying to rain, Bank Holiday Saturday and you know what, straight after they came out of the over the sun came out, little bars of sunshine they are 🙂
These would be great for lunchboxes, as breakfast bars or keep them handy when you need a snack and they will hopefully keep your hands out of the biscuit box.
A healthy, fruit, oaty bar packed with goodness, great for packed lunches, snacks or as an on the go breakfast.
Back in the days when I could eat wheat I loved fresh pasta. It was a quick, easy meal that delighted my taste buds. I even got given a pasta machine by my mother-in-law one Christmas so I could make my own. Typically shortly after that I found out I couldn’t eat wheat. Boo.
I’ll admit, I didn’t venture into making my own wheat free pasta until a year ago, I so wish I had played around with this earlier as it really is easy. Literally flour in a bowl, add eggs, a drizzle of oil, mix. Roll, cut and cook. So simple a toddler could do it…..
It’s no secret that I LOVE a good bargain, last week I picked up Aubergines for 10p, yes you read that right. I’d been saving them and ruminating in my mind about what I should do with them and then got inspired by a chef friend. So here is my aubergine bake.
Ingredients (serves 4):
1.5 tins chopped tomatoes
3 cloves garlic
1 stock cube
1 tbsp tomato puree
1 tsp sugar
Dried mixed herbs
Slice aubergines lengthways into long slices. Drizzle with a little oil and then cook on a griddle pan or under the grill for a few minutes on each side.
Whilst the aubergines cook, put the tins of chopped tomatoes into a pan with garlic, chopped onion, dried mixed herbs, stock cube (gluten free if required), tomato puree, sugar and plenty of black pepper.
Bring to the boil and simmer the sauce for 15 minutes so it reduces and thickens.
Spread a layer of aubergine in an ovenprood dish, top with the sauce and then repeat the layers – a bit like a lasagne.
Finally top with mozzerella.
Bake for 30 minutes at Gas Mark 5.
Serve with pasta and a green salad. YUM.
What’s your favourite Aubergine recipe? Please let me know, I’m an aubergine addict!
So what do you do when you look in the fridge and see a large punnet of mushrooms that are about to go past their best? You make this! It’s a quick, easy and tasty dish that you can rustle up with ease and with the knowledge it’s healthy too. Plus it’s Wheat free, Gluten Free, Dairy Free and great for getting those veggies into little ones 😉
Recipe (Serves 2 plus toddler):
1 tbsp oil
2 tbsp flour (I used rice flour)
200ml white wine
Heat 1tbsp oil in a pan, remove from the heat and stir in the flour until it resembles breadcrumbs.
Add half the white wine and stir well to make a sauce free of lumps.
Place it back on the heat and gradually add the rest of the wine – do not stop stirring!
Add the mushroom and keep on a medium heat, the mushrooms will release water as they cook.
When the mushrooms have cooked down a little add some of the water, the amount you need will depend on your mushrooms.
Add mixed herbs (fresh parsley would be amazing) and season well. Leave it to simmer for 10 minutes.
Serve with pasta. Nom Nom.
Now of course you could finish this with cream……but that’s just not my way 😉 Enjoy and let me know your variations by commenting below…
Evenings. They can be those times when you just fancy a sweet treat. Perhaps it’s been a tough day, perhaps it’s the fact the kids are in bed and you have time to yourself, perhaps you’ve been working out and need a snack. You know the feeling.
This also makes an ideal pudding – great for family mealtimes.
Here’s one of my winter warmers, it’s super quick, filling and satisfying, plus you can make all kinds of variations on a theme. Go get creative and let me know what you come up with. I need inspiration too 😉
Cut the core out of the apple – I place it on a chopping board and hack with a knife, but use an apple corer if you have one.
Fill the centre with rasins, cinnamon and whatever else you fancy.
Microwave for 1 minute.
Top with custard and reheat then EAT.
Contains 1-2 portions of fruit, fibre and calcium from the custard.
It’s been a hard few days….I fancied cake. Being a wheat intolerance, lover of all thing healthy, dietitian type, going to the shop was not an option. So I embraced the baking love and created this beauty.
I’ll be honest, I wasn’t sure if it would work….but it did, the big bonus, it took about 10 minutes to whip up. I really should have more faith in myself!
1 cup Rice flour
1 cup Gluten free blend (I used Doves Farm)
1 tsp baking powder
1 tsp xanthum gum
2 tsp cinnamon
1/2 cup brown sugar
1/2 tsp vanilla extract
1/3 cup rapeseed oil
1 handful of chocolate chips
Mix the dry ingredients first, then add the eggs and oil.
Pour into a well greased and lined loaf tin.
Sprinkle the top with chocolate chips.
Bake at Gas Mark 5 for 35 minutes.
I used frozen, defrosted bananas. Whenever I have bananas going a bit over-ripe I stick them in the freezer for baking purposes. For example we often make our famous flapjack.
Next time I’m going to stir the chocolate chips through, they were kind of an afterthought….but a pretty tasty one!
I love bean burgers. They are one of those foods that want me make to turn vegetarian. But they just aren’t one of those things that I make very often. Till now.
Tonight was one of those evenings where I hadn’t got round to planning dinner, so I turned to the fridge for inspiration…. the bowl of kidney beans was calling my name. We also had carrot and courgette’s eyeing me. Bingo.
I’ll be honest, I wasn’t expecting these to work well as I literally threw them together on a whim, but in my experience that’s often when my best recipes occur. In my opinion this is one of them.
A great recipe for Family Meals, for weaning, it’s vegetarian, gluten free, wheat free, dairy free….need I say more?! Oh, hold on… ITS TASTY!
1 tin kidney beans
2 cloves garlic
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1 tsp Curry powder (I used a Sri-Lanka blend, use your favourite mix)
1 tbsp mixed fresh herbs or a pinch of dried
I am a complete cheat. I used my food processor. To do this – place the beans, carrot, courgette, onions, garlic in the food processor and provess until finely chopped.
If you don’t have a food processor then grate the carrot and courgette, finely chop the beans, onion and garlic.
Shape the mix into large patties, pressing the mixture firmly together. I made 5 patties in total.
Place on a greased baking tray, pop into the fridge for 30 minutes to firm up. (You could make ahead to this stage and cook later or freeze them at this stage).
Cook in a large pan or on a griddle, turning part way through cooking.
We’ve had a right plum glut this year, after making much plum jam I decided something else was needed. We love a good chutney….along with cheese, fresh salads and maybe a little wine. For me a chutney needs to be thick, fragrant and a bit spicey, so here is my take on a chutney recipe, inspired by my Sri-Lankan roots. I’ve added in some spices from the Spice Isle.
It took me flipping ages to make, but having tasted it I can say it was well worth it. A labour of love to make and a labour of love to eat.
Sri-Lanka Plum Chutney Recipe:
1 kg plums – halved and destoned
2 large cooking apples peeled and chopped
2 large onions finely chopped
4 garlic cloves crushed
250g dried prunes
500g brown sugar
1 cinnamon stick
1 heaped tsp mixed spice
1 tsp ground cardomom
1/2 tsp groound cloves
1/4 tsp cayenne pepper
575ml malt vinegar
Chop, destone and crush all the ingredients – it’s a lot of prep but put on some music and dance whilst you do it 😉
Place in a large pan and bring to the boil.
Reduce to a simmer and cook for 2 hrs or until thick enough to leave a trail when you run a wooden spoon through it. Be warned, the chutney will thicken a bit more once you put it in jars.
Keep stirring occasionally as it simmers.
Taste before potting up, add extra cayenne if wanted.
Pour into sterilised jars and seal. This will improve over time and keep for at least a year.
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.