recipes for healthy living

Tag: nuts

Bakewell Flapjacks


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.

Quinoa & Pecan Burgers with Hummus & Tzatiki


We eat a lot of beans pulses and grains whether in currys or like this in a burger. Upping the amount of these in your diet and swapping out meat a few times a week is great for you and your food budget. Full of fibre as well as other macro and micro nutrients, these really make you feel satisfied and full and are easy and quick to prepare. You could also make these with cooked bulghar if you would prefer. They are a bit delicate though so the best thing to do is cook them gently on the pan without moving them round loads!.
A chill in the fridge before hand is a must!

Quinoa and Pecan Burgers with Hummus & Tzatiki

125g quinoa cooked according to instructions
1 tbsp rapeseed oil
1 small onion finely chopped
1 clove of garlic mashed and chopped
50gr chopped pecans
1tsp each of ground cumin and coriander
Zest of a lemon
1tso chopped red chili
2 spring onions chopped
2tbsp each of chopped chives and coriander
Tzatiki and Hummus to serve

Makes 4
Heat the oil and cooked the onion and garlic over a medium heat until translucent and cooked
Stir in the cumin coriander, chili and lemon zest then mix to combine.
Tip the quinoa, pecans, spring onions, fresh herbs and onion mix into a food processor, season well and pulse to combine but don’t turn it into mush.
Form into 4 patties and place on parchment paper in the fridge for at least an hour.
Heat some oil and fry the burgers two at a time for 2 minutes a side until golden. Do not move around when cooking.
Serve with the Hummus and Tzatiki on a burger bun with salad of choice.

Lunchbox Snacks – No Bake Fruit & Oat trail bars


Lara bar or Nakd bar anyone? If you are a fan of these as a handy healthy snack on the go, but like me, not to fond of the price then try this recipe below for a quick and easy home made version and much better value. There are endless variations possible to this recipe – any nuts or seeds of choice, any dried fruits. Just remember to chop them small so that you can cut the bars easily when they are set and make sure your mixture is quite wet. If you think it is a bit dry then melt another spoon or so of coconut oil and add to the mix. These would also be great covered with melted chocolate. Just remember not to eat them all on the same day !

No Bake Fruit and Oat Trail Bars

2.5oz butter
8oz nut butter
2large tbsp coconut oil
2oz honey
10oz oats
2oz each cranberries and nuts of choice chopped quite small but not obliterated!

Melt the butter, nut butter, coconut oil and honey together over a gently heat.
Put oats, nuts and berries into a big bowl.
Add the melted ingredients and mix well.
Tip into flat baking tray about 10 by 10 lined with parchment
Press down well and chill overnight in the fridge.
Tip out and cut into bars – That’s it, super easy and great to pop in the bag or a school lunchbox.

Almond Cake with Blueberry Compote

This is a real winner, easy to make, gluten free but doesn’t taste like cardboard (bakers experimenting with gluten free will know what i mean) and even better with a fruit compote. As cake goes its a pretty good option, low sugar, nuts and eggs and no wheat intolerance issues!

9 oz ricotta
4 eggs separated
9 oz almond flour
4 oz coconut palm sugar
Zest of a lime
1/2 tsp almond essence
3oz toasted almonds

Oven at 150
Grease and line a 9″ spring form.
Beat the ricotta, egg yolks, essence, sugar and lime zest together.
Stir in the almond flour until incorporated
Whisk the egg whites until they form soft peaks
Fold into the mixture gently
Tip into your tin and sprinkle over the almonds
Bake for about 50 minutes until centre is firm and skewer comes out clean
Leave in the tin until cool
Serve with the blueberry compote below.

Blueberry Compote
4 oz washed blueberries
4 tbsp water
tip blueberries into a pot and add the water
turn the heat to medium and stir from time to time until the berries have softened and the water has been absorbed

All good baked flapjacks

There are loads of flapjack recipes out there and my other half (www.dominic.ie) is very fond of the raw variety. I prefer to bake them, finding the texture nicer. Which ever you prefer (mine please!) they are a great filler if you have missed lunch, a great energy boosting snack and full of great ingredients. It goes without saying that these are a mile away from the packaged variety usually full of hydrogenated fats and damm all else yet labelled healthy due to the oat content. Try making these instead and I swear you will never have to hear the rustle of a flapjack package again!

30gr walnuts
40gr cashews
70gr soft pitted prunes
40gr soft dried cranberries
50gr mix of sunflower pumpkin and chia seeds
200gr oats
35gr almond flour
100gr unsalted butter
25gr coconut palm sugar
60ml honey and 2 tbsp water

Blend the nuts prunes cranberries and seeds until they resemble soft crumbs.
Tip into a bowl And add the oats and almond flour and stir well to combine.
Melt the butter and add the water , coconut palm sugar and honey, briefly bring to the boil and stir to combine
Tip into the mixture and stir to combine
Tip into a standard flat baking tray and press down well with a spoon
Bake 160C for about 25 minutes
Remove from the oven and while it is cooling, press another tin down firmly on the mix to ensure it sets.
When cool, melt 150gr of good quality chocolate and pour over the flapjacks and when set cut into bars-I usually get about 12-15 from this tin……Yummy

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