oliveoilandlemon

recipes for healthy living

Category: Sweet Things – To be consumed sparingly! .. For after a workout

Sweet Potato Cookies

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These have no butter, no egg and no added sugar. They are a real test of how overused to eating really sweet stuff we are. The reason I write this is that the only sweetness comes from the sweet potato and the small amount of honey brushed on the top and the cranberries. I like them and find them sweet enough but you might need to wean yourself onto them simple by adding a tablespoon or 2 of coconut sugar and each time you make then, add less and less.

These are simple to make and are lovely broken up with some yoghurt or simply with a cup of tea.

Makes 8 large 12 medium

250g cooked mashed cooled sweet potato

200g oat flour

1tsp of mixed spice

50g cranberries

Oven at 180C

Add the sweet potato to a mixing bowl and beat in the oat flour and mixed spice until you get a thick dough. Tip out onto a lightly floured counter top, knead gently to bring it all together and flatten to about 1.5cm. Cut out using a cookie cutter and place on a parchment lined tin.

Bake at 180C for 15 minutes. Brush the tops with the honey and bake for a further 5 mins approxinately until they are done.

Leave to cool then store in an airtight tin.

Bakewell Flapjacks

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A delicious variation on our flapjack covered with a fruit compote and a sprinkle of almonds. These are really easy, nice and crunchy and very moreish so restraint is needed

For the Compote Topping

125gr each raspberries and blackberries
1 tbsp honey
2 tbsp water

Add everything to a pot, bring to the boil and reduce to a simmer until the fruit is soft and some of the liquid has reduced. Set aside to cool.

For the Flapjacks
Oven at 180C

500g porridge oats
150gr butter
125gr honey
200ml water
100gr dried fruit of choice

35gr flaked almonds for top.

Melt the butter and honey together over a gentle heat. Mix the oats with the dried fruit.
Make a well in the middle, add the melted butter honey mix and the water and mix together until all the oats are incorporated. If it is a bit dry, don’t worry just add some more water until it is all mixed in.
Tip into a flat baking tray which has a lip all round, dampen your hands and press the mixture firmly flat, pressing into all the corners.
Top with the fruit compote and sprinkle over the almonds.
Bake for around 20 minutes until golden brown.
Leave to cool for about 5 minutes then cut and leave to cool completely.

Date and Hazlenut Bars

No Bake Date and Hazelnut Fudgy Bars

This are a cinch with only 4 ingredients and a stint in the fridge plus an optional melted chocolate topping, are a perfect sweet bake for when you just have to have something. The dates while bringing the sweetness to these also add some fibre and minerals to the party. Just don’t eat the lot

Date and Hazlenut Fudge Bar
Makes 12
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250g dates
120g hazlenuts (skinned)
35g cocoa butter
20g cacao
Pinch of good quality salt
Blend everything, stopping and scraping down between blends, until everything is incorporated and it looks like a thick fudgy mix.
Scrape into a cling film lined deep dish and spread out to 1.5cm thick approximately
Put in the fridge to set then cut into 12 bars
You can melt some good quality chocolate (about 50g with 1 tsp coconut oil) and spread over the top if you need an extra hit of chocolate.

Peach Spelt and Almond Breakfast Muffins

Must lower sugar than the usual fair and no melted butter or oil this time, just some delicious butter milk. I love these paired with a bowl of my favourite Greek Style yoghurt.

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Peach Spelt and Almond Muffins

3 peaches stoned and sliced
3 tbsp water (optional see below)
1tbsp brown sugar (Optional see below)
If the peaches are not ripe, then toss with the water and sugar and roast at 180C for 10-15 minutes until tender.
If the peaches are ripe omit the water and sugar and set aside until needed

1 cup self raising flour
1 cup wholemeal spelt flour
½ cup almond flour / ground almonds/ almond meal
80g coconut palm sugar or light brown sugar
3tbsp poppy seeds
1 tsp ground ginger
1tsp mixed spice
1tsp baking powder
25g sliced almonds
2 eggs topped up to 320ml with buttermilk

Put all the dry ingredients except for the sliced almonds into a mixing bowl and whisk to combine.
Make a well in the centre and pour in the egg milk mixture.
Mix well until you have a smooth batter.
Add in 2/3’s of the peaches and mix well.
Pour into a well greased bun tin or paper muffin liners (makes about 10)
Cover with the rest of the sliced peaches
Bake for about 15 minutes if in the bun tin or about 20 mins if in muffin liners until a skewer comes out clean
Serve as is or with a delicious pot of yogurt of choice.

Ginger Spiced Berry Crumble

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The simplest of desserts amped up with fresh ginger and some mixed spice. The perfect flavours for this time of year.

Serves 4
Oven at 180C

200g mixed berries – you can use frozen if you wish
1 thumb sized piece of fresh ginger grated
Zest of an orange or clementine and juice of half
150gr plain flour
100gr brown sugar
50gr oats
1tsp mixed spice
100g butter, cut into pieces cut into pieces
almonds

Add the ginger, orange zest and juice to the berries and divide across 4 ramekins
Tip the flour butter oats sugar and mixed spiceinto a food processor and blend until it resembles rough breadcrumbs
Divide across the 4 ramekins and top with the almonds
Bake at 180C for approximately 20 minutes until golden brown
Serve with a little whipped cream if you wish

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