oliveoilandlemon

recipes for healthy living

Brain Food Spelt Biscotti

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Filled with delicious nuts and seeds they are a perfect homemade savory biscuit. They will keep for an age in an airtight tin, are delicious with anything from nut butters, cheese, hummus – you name it they are perfect for lunch boxes at work or back to school. Chock full of good fats and omegas these will help keep you full and the sugar balanced.

Makes about 24
200g wholemeal spelt flour
1 tsp baking powder
100g mixed nuts of choice Make sure to chop any very large ones.
100g mixed seeds from Flax, Chia, Pumpkin, Poppy or Sesame
2eggs
50ml Olive oil
50ml honey
1tbsp mixed herbs

Mix all the dry ingredients together.
Make a well in the center and add the eggs, oil and honey and bring together to a dough, knead gently and with damp hands, form a log about 4cm high and about 20cm long. Place onto a parchment lined tray and bake at 180C for 15 minutes then remove from the oven and let cool for about 5 minutes then with a good bread knife, cut into thin pieces. Turn the oven down to 150C
Lay back on the lined baking trays (You will need 2) and bake for a further 15 minutes – turning half way. They should be nice and crispy. These will keep for ages in an airtight tin.

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.

Southern Style Mushroom Sliders

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Apart from the fact that this is a delicious recipe on its own, mushrooms are a great substitute for meat if you are vegan and are really good for you. Couple them with the amazing southern style sauce I have included here and you will be in heaven.

Serves 4

500g Portobello mushrooms sliced

1 red onion diced

1 quantity of southern style sauce (below)

1 tbsp oil

1tsp fresh thyme leaves

4 Brioche buns or 8 mini buns

Slaw and pickles to serve

Heat the oil over a medium heat and cook the onion until soft. Season and tip in the mushrooms and thyme leaves and cook until the mushrooms soften. Season then add 2tbsp of the southern style sauce and continue to cook until the mushrooms are completely soft. Taste and season as needed. Toast the brioche buns, top with the mushrooms across the buns and add a tbsp of sauce to each. Serve with slaw and pickles.

Southern style sauce

80ml Apple juice

80g Coconut palm sugar

Juice of half a clementine and the peel

1tsp smoky paprika

1tsp Yellow mustard

75g Ketchup

1 tsp Chipotle in adobo

1tbsp Worcester sauce (Or tamari or coconut aminos if you are vegan)

1tbsp balsamic vinegar

30ml Bourbon (Optional but delicious)

Add everything to a pot and heat over a medium heat stirring everything until the sugar is dissolved. Bring to the boil briefly then turn town and keep over a low heat until the sauce thickens. Remove the peel before decanting. The sauce will keep for at least a week in the fridge and is delicious with loads of meats or as a dipping sauce .

Mackerel and Courgette Casserole

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I love mackerel especially simply cooked on a griddle pan our BBQ. This is a delicious combo with the courgette casserole and full of good fats, vitamins and flavour.

Mackerel with Courgette Casserole

Serves 4

Courgette Casserole
200g Yellow Courgette sliced thinly
200g Green Courgette sliced thinly
1 cooked red pepper from a jar deseeded and sliced
100ml Tomato passata
2 cloves of garlic peeled and mashed
2tbsp pesto
1tbsp olive oil

4 Mackerel Fillets, deboned and seasoned

Brush the bottom of an oven proof casserole dish with some oil and cover the bottom with half the courgette slices by overlapping in circles
Cover with the sliced red pepper
Season with salt and pepper
Pour over the tomato passata and cover with the rest of the courgette and season again
Dilute the pesto with the oil and brush over the top of the courgette
Bake at 180C for 30 minutes

After the casserole has been in the oven for 25 minutes, season the mackerel fillets, brush with a little oil and cook on a griddle pan or barbeq until done. Serve with the courgette casserole and some couscous if you want a little more substance.

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.

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