08/24/17

Fruit loaf

Healthy Fruit Loaf

Ingredients
250g wholemeal flour
250g white flour
2 tsp cinnamon
1 tsp vanilla extract
300g raisins
1 tsp baking soda
1 tsp salt
500ml buttermilk

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Directions
1. Preheat the oven to 200 degrees Celsius
2. Smear a bread tin with butter to prevent the bread from sticking the loaf tin when cooked!
3. Mix the dry ingredients in a bowl. The add in the buttermilk and mix well.
4. Spoon into the loaf tin adn flatten the lop of it. Using a knife draw a criss cross in the top of the loaf.
5. Bake for 10 minutes at 200 degrees Celsius and a further 45 min at 180 degrees Celsius.
6. To know if it’s fully cooked, remove the loaf from the tin and knock on the bottom. If it sounds hollow it’s done!

08/24/17

Irish brown bread

Irish Brown Bread

Ingredients
400g wholemeal flour
100g white flour
1 tsp baking soda
1 tsp salt
500ml buttermilk

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Directions
1. Preheat your oven at 200 degrees Celsius.
2. Smear butter on the inside on your bread tin to prevent the loaf from sticking.
3. Add the dry ingredients to a bowl.
4. Pour in the buttermilk and stir until mixed.
5. Spoon into the baking tin and flatten out the top of it. Using a knife, draw a criss cross in the top of the bread.
6. Bake for 10 mins at 200 degrees and then reduce heat to 180 and baked for a further 45 min.
7. To check if it’s done, remove the bread from the bread tin, knock on the bottom of the loaf, if it sounds hollow it’s done!

02/14/17

Brown Soda Bread

Brown Soda Bread

Brown Soda Bread

Ingredients

  • Preheat your oven to 200°C.
  • Mix all the dry ingredients in a bowl.
  • Add the buttermilk and mix well.
  • Grease a bread tin. Spoon in the contents from the bowl.
  • Bake for 10 min. Then turn down the heat to 180°C and bake for another 40 minutes.
  • Is it cooked? The bread should should hollow when you tap the bottom of it.
  • Cool on a wire rack.

Instructions

  1. 350g Wholemeal Flour
  2. 125g Plain Flour
  3. 20g Wheatgerm
  4. 20g Wheat Bran
  5. 1 tsp Bread Soda
  6. 1 tsp Salt
  7. 500ml buttermilk
  8. **same bread in the picture but I added half a pack of raisins and 1 packet of mixed nuts.

02/1/17

High Protein, High Fibre, carrot bread

High Protein, High Fibre, Carrot Bread

High Protein, High Fibre, Carrot Bread

Ingredients

  • Mix the ingredients together.
  • Lob into a greased oven proof baking dish.
  • Bake at 200°C for about 20 min, or until golden brown.
  • Delicious with greek yohgurt and berries.

Instructions

  1. 3 grated carrots
  2. 2 cups oats
  3. 3/4 cup milk
  4. 2 eggs
  5. 1.5 cups skimmed milk powder
  6. 2 handfuls of pecans/ walnuts
  7. 1 tsp baking powder
  8. 2 tsp vanilla extract
  9. 2 tsp mixed spice/ cinnamon

09/8/16

Raspberry & almond scones

Raspberry & almond scones

Raspberry & almond scones

Ingredients

  • Very easy - just get a tub of low fat greek yoghurt (500g tub). Empty the yoghurt into a bowl. Now fill that tub twice with oats and empty the oats into the bowl each time (about 400g oats). Now add in 100g flaked almonds (they generally come in 100g bags), a few drops of almond extract, 1 tsp of salt and 2 tsp of baking soda. Mix well (you may need to add in a glug of milk if quite dry). Now fold in 1-2 packets of raspberries.
  • Roll the mixture into balls, place on a greased baking tray and bake for 10 minutes at 200 degrees and another 25 minutes at 170 degrees (time depends on your oven, ya know yourself!).

Instructions

  1. 500g tub low fat greek yoghurt
  2. A large bag oats
  3. 100g flaked almonds
  4. Almond extract
  5. 1 tsp salt
  6. 2 tsp baking soda
  7. Little bit of milk

07/26/16

Almond Scones

Almond Scones

Almond Scones

Ingredients

  • Mix 1 tub of natural yoghurt with two tubs-worth of oats (simply fill up the empty pot twice). Then add in 2 tsp baking powder, 1 tsp salt, few drops of almond extract, and several large handfuls of flaked almonds. Mix well.
  • Roll into balls and place in a silicon baking tray (grease) and cook for about 15 mins at 200 degrees. Reduce to 170 degrees for further 30mins. If you knock the bottom and they sound hollow, they're done. If they don't sound hollow, turn them over and cook upside down for another 10mins.
  • ** could also add cherries or almonds to the recipe!

Instructions

  1. 1 tub natural yoghurt
  2. 2 tubs-worth of oats
  3. 2 tsp baking powder
  4. 1 tsp salt
  5. Almond extract
  6. Bag of flaked almonds

03/9/16
Muesli bread

Muesli bread

Muesli bread

Muesli bread

Muesli bread

Ingredients

  • Preheat the oven to about 190 degrees C.
  • Put 1 tub of natural ‪‎yogurt (500 ml) or low fat greek ‪‎yoghurt (higher protein) into a bowl. Now add in 2 tubs (the now empty yoghurt tub) of 'No added ‪‎Sugar' muesli.
  • Then add in 2 tsp of baking soda, 1 tsp of salt, 1 egg and a few handfuls of raisins.
  • Mix all of your ingredients thoroughly.
  • Grease a loaf tin and then pour your mix into it. Put in the oven for 45 mins. Then turn it over in the tin and cooked it for another 10 mins to finish. Timing can vary from oven to oven so be sure to knock on the bottom of it after 45 mins to see if it's done... if it sounds hollow it's cooked!
  • Enjoy! Lovely with ‪peanut ‪butter and ‪‎banana

Instructions

  1. 1 bag of unsweetened Muesli
  2. 1 large tub of Natural yoghurt
  3. 1 egg
  4. 1 tsp salt
  5. 2 tsp baking powder
  6. 1 handful of raisins

03/9/16
Porridge bread

Porridge bread

Porridge bread

Porridge bread

Porridge bread

Ingredients

  • Simply place 500g of natural or Greek yoghurt into a bowl (the large tub). Use plain soy yoghurt if following the Low FODMAP diet.
  • Fill the tub with oats and place into the bowl too. Now repeat this second step again so 2 tubs-worth of oats are in the bowl with the yoghurt.
  • Then add in 1 tsp of salt and 2 tsp of baking soda (use baking powder if following Low FODMAP). Mix well and put into a greased bread tin.
  • Cook in a preheated oven for 50 mins at 180 degrees C.

Instructions

  1. Bag of oats
  2. Tub of natural yoghurt/ soy yoghurt
  3. 1 tsp salt
  4. 2 tsp baking soda/ baking powder

03/9/16
A Higher ‪Protein‬ ‪‎Scone‬ version of ‪Porridge‬ ‪Bread‬!

A Higher ‪Protein‬ ‪‎Scone‬ version of ‪Porridge‬ ‪Bread‬!

A Higher ‪Protein‬ ‪‎Scone‬ version of ‪Porridge‬ ‪Bread‬!

A Higher ‪Protein‬ ‪‎Scone‬ version of ‪Porridge‬ ‪Bread‬!

A Higher ‪Protein‬ ‪‎Scone‬ version of ‪Porridge‬ ‪Bread‬!

Ingredients

  • Empty a 500g tub of 0% fat Greek ‪‎yoghurt into a bowl.
  • Fill the tub with ‪‎oats twice and place into the bowl.
  • Now add in salt, baking soda as well as the ‪eggs. Mix well. You may need a few drops of milk if appears to dry.
  • Then simply roll into balls with your hands and add into a muffin tin.
  • Why not try flavouring them - e.g. some plain, some with added flaked‪ ‎almonds and some with dried ‪‎berries & mixed spice.
  • Bake at about 175 degrees for about 40 mins - remember, each oven is different! Keep an eye on them!

Instructions

  1. 1 tub of 0% fat greek yoghurt
  2. Bag of oats
  3. 1 tsp salt
  4. 2 tsp baking powder
  5. 2 large free range eggs
  6. drop of milk

03/9/16
Oaty ‪‎Bread‬

Oaty ‪‎Bread

Oaty ‪‎Bread - nuttier version!

Oaty ‪‎Bread - nuttier version!

Ingredients

  • Mix 1 large tub of ‪natural ‪‎yoghurt (or ‪Greek ‪yogurt for extra‪ protein) with 1 large ‪‎egg and 1 heaped tbsp of treacle.
  • Now mix in 300g ‪oats (can use a mixture of pinhead for texture), 2 tsp bread soda, 3 tbsp of ‪pumpkin ‪‎seeds and mix well.
  • Place in a greased tin, sprinkle with a few more oats & seeds (e.g. ‪‎sesame, ‪‎sunflower and pumpkin) and bake for 30min at gas mark 4 / 180°C. Then lower the temp to gas mark 2 / 150°C and cook for another 30min.
  • Enjoy!

Instructions

  1. Porridge oats
  2. Pinhead oats
  3. Natural yoghurt
  4. Egg
  5. Treacle
  6. Bread soda
  7. Pumpkin seeds
  8. Sesame seeds
  9. Sunflower seeds