My saviour honey breakfast bars, healthy and easy to make

There are quite a few recipes for cereal bars out there but I wanted something that was made without any butter and tried to be as healthy as possible. I seen this recipe and was amazed there was no butter and used honey as the binding agent. I’ve been hooked ever since, these are a good alternative to the supermarket bars out there.

The bars don’t have the same texture as a flapjack it’s drier (it doesn’t contain the butter and golden syrup) but to make it less dry you can add more honey.


Healthy honey breakfast bars
Yields 10
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 1/2 cups – oats
  2. 1 1/2 cups – rice cereal
  3. *1/2 cup – chopped almonds or walnuts or cashew any nuts of your choice or you can mix the nuts
  4. 3/4 cup – honey
  5. 1 tbsp – water
  6. 1 tsp – pure vanilla extract
  7. 1/2 tsp – cinnamon
  8. 1/2 tsp – ground ginger
  9. 1/4 teaspoon salt
  10. 1/2 cup – sultanas
Instructions
  1. 1. Preheat your oven to 150°C. Grease and line a square tin with baking paper
  2. 2. In a large mixing bowl, combine the honey, water, vanilla, cinnamon, and salt. Whisk until evenly mixed. Then, combine the oats, rice cereal, chopped almonds, and sultanas into the syrup mixture.
  3. 3. Put the mixture in a the baking tray and use a spatula to make it level.
  4. 4. Bake at 150°C degrees for 20-25 minutes.
  5. 5. Once completely cooled, remove and slice into bars (However big you prefer)
Notes
  1. I changed this recipe a bit, the original called for more nuts and I only used 1/2 a cup so I added rice cereal to replace it, I didn’t use cranberries and replaced it with sultanas as I usually have them in my cupboard. I also added a sprinkle of dark brown sugar on top.
  2. You can also be experimental and put other ingredients in too like coconut, chocolate chips, banana chips, dates, prunes, cherries, seeds etc…give it a go :)
  3. * I cut the nuts into small pieces, this made it easier to cut the bars when they were cooled, also make sure you have enough honey to bind the mixture sometimes I add slightly more.
Adapted from sweet sonian
Adapted from sweet sonian
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Carrot cake cookies with Nutella drizzle – Eggless

I love Carrot cake and anything with spice is something very very nice :), when I seen this recipe for Carrot cake cookies which were eggless I had to give them a try and they were delish.

I tried half the recipe…there was 12 but then there ended up being 5 by the time I had taken the photographs so these little cookies were a bit of a hit.

Carrot cake cookies with Nutella drizzle – Eggless
Yields 12
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1 cup – whole wheat pastry flour
  2. 1 cup – rolled oats
  3. 1 tsp – baking powder
  4. 1/2 tsp – salt
  5. 1 tsp – ground cinnamon
  6. 1/8 teaspoon ground allspice
  7. 2/3 cup walnuts, chopped
  8. 2/3 cup raisins
  9. 1 cup finely shredded carrots
  10. 3/4 cup maple syrup
  11. 1/4 cup golden syrup
  12. 1/4 cup veg oil
  13. 1 teaspoon vanilla extract
Drizzle
  1. Some Nutella
Instructions
  1. 1. Preheat oven to 190 degrees. Line a baking sheet with parchment paper and set aside.
  2. 2. In a large bowl, combine flour, oats, baking powder, salt and spices.
  3. 3. Stir in walnuts, raisins and shredded carrots.
  4. 4. In a small bowl, whisk together the maple syrup, agave nectar, oil and vanilla.
  5. 5. Pour wet ingredients into the large bowl of dry ingredients and stir until thoroughly combined.
  6. 6. Drop rounded teaspoons of batter onto prepared pan. Press down to flatten and shape into circles.
  7. 7. Bake 10-12 minutes or until lightly browned around the edges. Remove to a wire cooling rack to cool.
  8. 8. Once cookies have cooled, drizzle Nutella over the top of each cookie.
Adapted from Dass of sass
Adapted from Dass of sass
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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It’s not Terry’s it’s mine…chocolate jaffa orange cupcakes

Before I begin with the recipe, apart from being obsessed with food I’m very bimbo at times…when I was younger and the advert of Terry’s chocolate orange came on TV and Dawn French used to say ‘It’s not Terry’s it’s mine’ I never understood it, what has Terry got to do with it?…I know how stupid? but then one day the penny dropped a couple of years later, I will never forget that bimbo moment ever! lol.

I’m not someone who makes cupcakes, I made it once before and it was disastrous :( so I didn’t bother again, but the reason why I decided to make cupcakes again was to use up some Betty Crocker frosting I had. I was thinking of a cupcake recipe that I could use that would work well with chocolate frosting, I had a look at a few but then it came to me ‘why don’t I adjust the jaffa drizzle cake recipe?’ I love that recipe it’s amazing and the taste of chocolate and orange work so well so why not…adjusting the recipe could work and it could not but it’s worth risking, so I faced my fears and had another go with the cupcakes this time they turned out better wohoo :) I think as the recipe is a all in one mix it’s the best method for cupcakes as you don’t overmix.

It’s not Terry’s it’s mine…chocolate jaffa orange cupcakes
Yields 24
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. *Please use the link below for the recipe and add 50 grms of cocoa powder and minus 50 grms of self raising flour.
  2. 1 tub – Betty Crockers chocolate frosting.
  3. 24 – Terry’s chocolate oranges
Instructions
  1. 1. Line a cupcake tray and fill them with 3/4 full of the cake mixture and cooked them for 12 mins at 175°C but check by inserting a cake tester.
  2. 2. Spread the orange syrup around each cupcake
  3. 3. Cover the cupcakes with the frosting and add a terry’s chocolate on top.
Notes
  1. This is for the people who love a bit of chocolate and orange yyyyuuuuuummmmmmmy!!!
Adapted from BBC good food
Adapted from BBC good food
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Apple crumble my style

With Nutella and chopped almonds.

When I think of apple crumble I think of my mum as she makes lovely apple crumble, I also think of my dad as he loves his custard and apple crumble and custard work aaaamazingly together. I also think of cold nights and comfort as it’s ultimate comfort food.

I have this slight obsession with Nutella (I don’t understand people who don’t like it? they are crazy!!!! chocolate and hazelnuts what more can you ask for? heavenly…yeh it’s not healthy but it’s just soooooooooo yummy) it is one of my favourite things and I think it works with anything too…in cereal, on top of cakes, cake filling, in smoothies, in hot drinks the list goes on & on & on.
I wanted to incorporate a little bit the magical Nutella lovelyness in my crumble to obviously show it also works with crumble too. I’ve used my mums apple crumble recipe which gives a nice flapjacky style crumble as it contains oats.
I also found these absolutely cuteeeeeeeee little casserole dishes and thought that apple crumble would be ideal for them.


Apple crumble my style
Serves 4
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 6oz – Oats
  2. 3oz – Sugar plus extra to sprinkle on to apples (brown preferably, white can be used).
  3. 3oz – Butter
  4. 13/4tsp – Cinnamon
  5. 3-4 – apples depending on size and how big your dish is.
  6. A handful of raisins
  7. 4 heaped tablespoons – Nutella
  8. Some chopped almonds
Instructions
  1. 1. Preheat the oven at 175°C grease 4 ramekins/mini cassorole or a large dish.
  2. 2. Rub the butter into the oats, flour, 1 tsp of cinnamon and sugar until it resembles fine breadcrumbs.
  3. 3. Peel and core the apples and cut into small pieces, in a mixing bowl combine the apples, 3/4 tsp of a cinnamon and a good sprinkle of sugar.
  4. 4. At the bottom of the little ramekins/casserole place a good 1tbsp heaped sized Nutella and try to spread it round the dish it’s quite tricky! Just do the best you can (If using of a non stick dish spread the four heaped teaspoons across the bottom of the dish). Then add the apples evenly between the dishes.
  5. 5. Add the crumble and then scatter the chopped nuts.
  6. 6. Cook for 40-45mins check for the Nutella or juices of the apple bubbling up to the surface.
Notes
  1. Enjoy :) you can serve it with custard or icecream.
  2. *If you can’t manage the whole apple crumble in one night which I couldn’t do (surprisingly) then leave it in the fridge overnight and eat it the next day. The flavour soaks in much more and it tastes even more yummier.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Yummy scrummy Jaffa orange sponge cake

I first tried this cake when a colleagues daughter made it and she brought it in. I instantly fell in ♥, usually I use lemons in my cakes or desserts and don’t use oranges but after making this cake I’ve realised I’ve been neglecting the poor oranges :( and I should be using oranges more which I’ve started doing. She gave me the recipe and I was so eager to try it as I wanted my family to feel the love too. I thought for my first recipe blog I would try make this cake, unfortunately the photographs are not brilliant so I’ve been debating whether to put this recipe up or not but when I make it again I will take better photographs.

When I made this cake I don’t know what happened to me I forgot to line the cake tin…how could I?…how very unbakerish of me? hmm well everyone has their cake up and down days don’t they?…unfortunately there had been a bit of cake issues that had occurred eeeekkkkkkkk anyway people don’t worry the cake still tasted very nice and my family was pleased with the outcome they really liked the cake so I was happy :).
So as you might have thought the second time I made the cake the week after lol I did learn from my mistake and lined the cake tin :)…my dad felt the cake needed more orange zest so I added more and also extra orange flavour I added more orange juice to the orange syrup.

Yummy scrummy Jaffa orange sponge cake
Yields 8
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 140g – soft butter
  2. 200g – self-raising flour
  3. 11⁄2 tsp – baking powder
  4. 200g – golden caster sugar
  5. 3 large eggs
  6. 6 tbsp milk
  7. 1 zest - orange
  8. Syrup
  9. *Juice of 1 oranges
  10. 50 grms – caster sugar
  11. *80 grms – dark chocolate
Instructions
  1. 1. Heat oven to 175°C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
  2. 2. Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.
  3. 3. Break up the chocolate and melt over a pan of simmering water. Drizzle over the cake and leave to set.
Notes
  1. In the recipe I changed the amount of zest I used and juiced 2 oranges instead of 3 tablespoons. I also used more chocolate to cover the cake.
Adapted from BBC good food
Adapted from BBC good food
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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