recipes for healthy living

Tag: blueberries

Financier Cakes with Glazed Blueberries

Blueberry Financiers

Saturdays are predictable in our house, Dom works, I bring Eva to swimming lessons and afterwards she gets hot chocolate to ward off a sugar low meltdown. I never learnt to swim as a child and despite going back as an adult and learning, I still have a fear of being out of my depth, so I consider the hot chocolate a well deserved treat. I love having people over for coffee and a chat as well,I’m from a big family and I get great joy from having chats round the table with good coffee and something nice to eat. It harks back to growing up, my mum loved us around the table, everyone was welcome, Sunday dinners were like open house and she would often even stay up late at night to chat to us when got in from a ‘disco’ (I’m showing my age!)
So in the hope of enticing a few callers I usually bake. To make it known we are ‘open for visitors’, a Facebook update generally does the trick…. So be sociable, Tomorrow is saturday so bake and enjoy the company!

Blueberry Financiers with glazed blueberries

6 oz of butter melted to make beurre noisette
4 oz icing sugar
4 oz ground almonds
2 oz gluten free white flour
5 egg whites
1 tsp lime juice
Zest of 2 limes
2 oz desiccated coconut lightly toasted
3 oz blueberries
2 of Flaked coconut

Clarify and brown the butter by adding it to a small heavy saucepan. Heat over a low hear until melted. Continue cooking and watching carefully until the butter turns brown. Make sure not to let go black – start again if that happens. Pour butter through strainer and discard the white milk solids. Let cool.

Mix the flour, sugar and almond flour in a bowl
Add the egg whites and lime juice and gently mix until they are incorporated
Tip into mixer and using paddle mixer, beat in the melted butter in a gentle but steady stream.
Fold in the desiccated coconut and lime zest.
Spoon mixture into bun cases sitting in a metal tin or into silicone financier moulds.
Push in the blueberries and sprinkle over the coconut flakes
Bake in oven for 12 – 15 minutes until firm to the touch and a skewer in the centre comes out clean.
Leave to cool if they are in silicon moulds otherwise remove bun cases from metal tins after about 5 minutes. Serve with the glazed blueberries.

Glazed blueberries
240g blueberries
2 tbsp sugar
2 tbsp water

Throw the blueberries, water and sugar onto a medium pan and shake until the sugar starts to dissolve and blueberries become lovely and glazed with the syrup. (About 3 mins)

The Perfect Power Smoothie

The perfect brekkie

I have got into smoothies again, especially since I usually do a gymnastics class early in the morning. I need to eat before it but need to be careful what I have as turning myself upside down is hard enough without a full tummy interfering. These really work for me, they give me the energy to get through the class and feel good. It is also a great option when you don’t have a lot of time. It provides delicious flavour, a great boost of vitamins and minerals and the protein powder is an easy way to start the day well.

Makes 2
150gr each of raspberries and blueberries
2 scoops of plain flavour protein powder – you could actually use most flavours apart from the chocolate (Which I think is yuck anyway!)
1 banana cut in half lengthways and each length cut in half
A handful of seeds and soaked rolled oats
2 fl oz of water or almond milk

Reserve a few berries for the top of your smoothie
Stick the raspberries, blueberries and protein powder with 2 fl oz liquid into a blender and blitz till smooth
Pour into 2 serving bowls
Place 2 pieces of banana into each
Sprinkle over the seeds and oats and the reserved fruit – admire how pretty it looks
Enjoy and power through the rest of your day!

Mardi Gras Pancakes with blueberries, ricotta and honey

Gluten Free Pancakes

My dad is a pancake fiend and I was horrified to see him searching for pancake mix in the shops the other day. I found this recipe recently from Diana Henry’s lovely Food from Plenty, and hopefully after this I can get rid of the box of mix. These soufflé style pancakes are really delicious, with protein from the eggs and fats from the ricotta as well as the delicious taste of fruit and honey. Delicious with blackberries or raspberries if they are about, these are perfect for Pancake Tuesday.

Serves 4
9 oz ricotta cheese
3 eggs , separated
1 oz melted butter
1 tsp vanilla
Finely grated zest of an orange
1 ¾oz gluten free plain flour sifted
4 oz blueberries
Manuka honey or agave nectar to drizzle

Mash the ricotta in a bowl with the egg yolks and 1 of the egg white and the melted butter, vanilla and orange zest
Fold in the gluten free flour
Beat the remaining 2 egg whites until stiff then carefully fold into the mix followed by the blueberries
Melt a little knob of butter in a non stick pan over a medium heat and spoon in enough batter to make a round about the size of your palm.
When the underside is golden, flip over – any mixture that splashes out can just be tucked back in to keep your nice shape
Keep the cooked pancakes warm while you finish cooking the rest of the batter

Drizzle a little honey or agave nectar over each pancake and serve!

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