Almond Butter & Blackcurrant Crumble-Topped Flapjacks (NO BAKING REQUIRED!)

wp-1486915102528.jpgSince my last no-bake PB & J Flapjacks were such a success (recipe right here) -and I need some cheap and easy portable snacks now I’m back at uni- this weekend just gone I decided to try out a new flavour combination. And I think I like this better than the original.

Slightly sweet, crunchy almond butter and tart blackcurrant jam actually make for a winning combination. These bars are super-easy to make in very little time, and then you can leave them in the fridge to set and do the rest of the work for you. They come out with plenty of flavour, and a wonderful, decadently chewy texture- whilst still holding their own shape. Wrap them up and take them out with you, or serve with ice cream for a fast and delicious dessert… Continue reading

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Peanut Butter Chocolate Bars (no bake!)

wp-1479643937314.jpgYou probably saw my PB & J Crumble Topped Flapjacks last week, and now I bring you another classic PB combo…chocolate peanut butter. I promise I will make some non- peanut butter recipes soon. But if you’re into chocolate without peanut butter, then you can check out my recipes over on Discover Chocolate’s blog, where I’m currently freelancing.

Anyway, these bars are just as easy as the first, and they’re another great snack to carry about with you. No bake, a handful of ingredients,  a whole lot of flavour- and these ones are also suitable for dipping in tea, because I know we all like that…

Ingredients

  • 3 cups of oats
  • 1 cup chunky peanut butter (I used Meridian)
  • 3tbsp cacao
  • 1/3 cup honey
  • 8 tbsp. unsweetened almond milk
  • Pinch of each: salt, cinnamon (just a little)

Method

  • In a large mixing bowl combine the oats, salt, cinnamon, and cacao
  • In a microwavable bowl melt together the honey and peanut butter
  • Pour the honey and peanut butter into the oats, and add the milk. Stir to combine, and then use your hands to bring everything together.
  • Press firmly into a tray lined with greaseproof paper, and refrigerate overnight. In the morning cut into bars, and store in an air tight tub in the fridge for up to 4-5 days.

 

TIP! – Top a bar with nutella. You won’t regret it…

PB & J Crumble Top Flapjacks (no bake!)

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There seems to be a little bit of a theme emerging on this blog right now. That’s right: peanut butter & jelly. Well, jam, because we’re in the UK and I like jam because it has seeds in it. If you haven’t checked out my last PB & J recipe then take a look at these easy PB & Jelly Cups, as I’m assuming you’re a fan of this particular food paring.

Today though, we’re looking at something that, yes, you can eat as a dessert- but is great as a transportable snack. The reason I actually made these is so I don’t have to keep buying snack bars post-gym. Now I can pack one of these up, and get my carbs, healthy fats, and protein fix with my favourite ingredients: oats, peanut butter, and jam (and almond milk and honey). That’s right, just FIVE ingredients, no baking, and they’ll keep in the fridge for around 3-4 days. The ingredients are all relatively cheap as well, making these an ideal student staple- other than my PB and jam, I could buy everything at Tesco. If you do really feel the need to add in more protein then throw in some protein powder of choice, but you will need to add in more almond milk to combat the dry texture.

You’re best letting these bars set overnight, and they firm up more the longer they’re in the fridge, but if you really can’t wait you can dig in after they’ve been in the freezer for 15 minutes. Though  I warn you they will be more difficult to pick up…

Continue reading

Pistachio, Date & Coconut Flapjacks

img_20161002_202939.jpgMy Dad’s side of the family are pretty crap at cooking. Dad’s own repertoire includes pork in cider, beef stroganoff, and *insert meat/fish* in a brandy cream sauce.  Baking wise, he does a little better: he can make bread, pizza dough, Anzac biscuits, gingerbread- and this flapjack. Ironically, my mum got hold of the recipe, and she makes the flapjack even better. Because when my Dad makes flapjack he presses it into the tin so tightly that it breaks your teeth once baked. His excuse is that it’s ideal to dunk into a cup of tea.

Anyway, the flapjack recipe both my parents use belongs to my great grandma on my Dad’s side. Possibly the last great baker on that side of the family. It’s buttery, has a hint of coconut, and (unless my Dad makes it) has a beautiful half chewy/ half crumbly and crisp texture on the top.

I can, of course, publish the original recipe for this flapjack if this post goes down well- but today I’ve added in the extra flavours of pistachio and dates, and swapped up some ingredients to make it a little healthier. This flapjack is beautiful half dipped into dark chocolate. And I enjoyed making to so much, that I’m planning on creating a Christmas themed one as well. Continue reading

Healthy Banana-Nut Bars

Let’s be honest: banana and nuts are meant to go together. Let’s be honest again: shop bought snack bars are too expensive. Even the sugar and additive packed ones. These bars are super simple to make, super filling, and pretty delicious. They have no artificial flavours or colours, no refined sugars, are suitable for vegetarians, and will keep in an air tight tub for around 2-3 days. I’ll bet you have the majority (if not all) of the ingredients in your cupboard, right now.  I made these bars this morning, and have already eaten two of them. One once they’d cooled, and another in the afternoon, warmed slightly and smeared with a little almond butter. If you are going to make these, I need you to promise me something first, okay? You must try them warm with or without a nut butter on top, because although easy to wrap up and carry off to school/work, that is where these bars come into their own. For anyone hoping to shift a few pounds before summer (it’s nearly here- nearly!) these bars contain roughly the following (I say roughly, as Spark Nutritional Calculator doesn’t yet have Alpro Coconut milk up yet; unsweetened almond or soya milk should work just as well):

  • 182kcal
  • 9.4g fat (1.4g saturated)
  • 19.6g carbs
  • 6.4g fibre
  • 3.2g sugar
  • 6.0g protein

Now then, who wants the recipe?


Ingredients (Make 8 servings)

  • 1.5 cups porridge oats
  • 1.5tsp cinnamon
  • 1/2tsp ginger
  • 1tsp vanilla essence/flavouring
  • 2tbsp runny honey (You can omit this- I do. If you don’t like you food too sweet I recommend them with 1tbsp or no honey; I love them without honey, other people think they need the honey- I’ll leave it up to you. Bare in mind the flavours get stronger once stored for a day or so!)
  • 25g walnuts
  • 1 banana (very ripe, large)
  • 1 egg, large
  • 1/4tsp baking powder
  • 1/4 cup Alpro coconut milk
  • 1/3 cup no added sugar peanut butter, smooth or chunky (I used Whole Earth Smooth as it’s what I had in)


Method

  • Preheat the oven to 190*c. Line a baking tray with baking paper.
  • In one bowl mash up the banana until almost completely smooth and creamy; leave some chunks. Beat the egg into this, and add the honey and vanilla in too.
  • Place the peanut butter into a microwavable dish and heat in the microwave for a few seconds to slacken it up; this will make it easier to beat into the other wet ingredients. Which is what you shall then do. Beat until all the wet ingredients and well incorporated, and DO NOT eat it. I know that it will small amazing, but there’s raw egg in there…
  • In a separate bowl combine the oats, baking powder, and spices. Chop or break the walnuts by hand into pieces, and add to this mixture. Stir until the spices, baking powder, and walnuts are evenly distributed throughout the oats.
  • Now, empty the bowl of wet ingredients into the dry ingredients and mix it all together. The mixture will look slightly dry at this point, so now add in the milk, and continue stirring until a dough forms.
  • Empty the dough onto the prepared baking tray, and flatten out. Smooth the top over, and the edges, before placing into the oven for 15-20 minutes. After the first five minutes, turn the oven down to 180*c.
  • Once the timer goes off remove them from the oven, and cut into eight. Lift the baking paper out of the tin and place onto a cooling rack to prevent the bars from sweating. Once they have cooled slightly, separate them out and leave to cool completely. Or dig in while they’re still warm…

So there you have it! I hope that you enjoy this recipe; my recommendation is to heat a bar up a little, and top with almond butter. That increases the enjoyment factor dramatically.

Edit: These taste even better the day after making them, once they’ve been stored in an airtight tub overnight!