oliveoilandlemon

recipes for healthy living

Tag: oats

Blueberry and Orange Oat Muffins

Blueberry and Orange Oat Muffins

A moist delicious soft crumb muffin which is gluten free and low GI thanks to the oats. Really filling and a much lower sugar muffin than normal. This is such an easy recipe that you can start the kids baking with this one.

 

200g Gluten Free Flour- (or you can use my mix recipe which is below)

100g Oats

50g Ground Almonds

2 tsp baking powder

2tbsp poppy seeds

1 tsp ground cinnamon

100gr sugar

Zest and juice of 2 oranges

2 eggs

100ml sunflower oil

125g blueberries

Oven at 170C

Makes 12                 

 Mix the dry ingredients together.

Whisk the eggs with the zest, juice and oil.

Pour into the dry ingredients and mix well to combine.

Stir in the blueberries.

Divide across 12 cup muffin tin lined with paper bun cases.

Bake for about 20 minutes until golden and cooked through.

 

Gluten Free Flour Mix 2, 2, 1+1

This mix can be put together using the ratio 2, 2, 1 + 1

2 cups of rice flour – you can use white or brown

2 cups of corn flour

1 cup of ground almonds

1tbsp xanthan gum

Simply mix everything together using a hand whisk to remove any lumps and evenly mix the different flours. Store in an airtight jar until needed. You should follow any GF recipe omitting additional xanthan gum but adding baking powder or bicarbonate of soda as directed.

 

Waffles for Breakfast

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Pancakes don’t do it for me and I remain unimpressed by the pics of pancake piles which see to be everywhere. As an alternative I have been testing out new breakfast options especially for the weekend when you have more time to sit around and chat and enjoy a more leisurely breakfast. These are easy to prepare and will reheat happily in the toaster. They are gluten free and delicious !

Seed and Oat Waffles

Makes 6

60gr milled Flax Pumpkin and Sunflower seed mix

3tbsp oat flour or gf flour of choice

tsp baking powder

½ tsp salt

2 eggs and 2tbsp milk of choice

1tbsp melted butter or coconut oil

Oven at 170C

Whisk the dry ingredients together

Beat the eggs with the milk, add the melted oil. Pour into the dry and mix well until you have a smooth batter.

Pour into the waffle molds and bake for approximately 15 minutes until golden and cooked through.

Serve straight away or let cook and then toast when needed.

Serve with a poached or fried egg and some turkey rashers and sour cream.

Delicious and not a pancake in sight!

 

Spelt and Oat Fruit Bars

Spelt & Oat Fruit Bars

These are a delicious easy option for a sweet treat based on good ingredients. Keeping all the ingredients natural and minimising the sugar makes these a sugar savvy sweet treat. Similar to my other half’s flapjacks but a bit more refined as I blend most of the oats to oat flour. I like to have a tray of these so that I can put one in my daughter’s lunchbox on a Friday. They are so easy to make and can be whipped up and in the oven in minutes.

Makes a tray of about 12
Spelt and Oat Fruit Bars
6oz butter
3oz honey
6oz mixed dried fruit
7oz oat flour (porridge oats blended to fine flour)
7oz spelt flour
1tsp mixed spice
2 handfuls jumbo oats
2 tbsp chia seed
2 eggs beaten

Oven at 170C
Line a flat baking tray with parchment
Over a medium heat, Gently melt the butter honey and syrup
Allow to cool slightly while you beat the eggs
Mix with melted honey butter mix
Add all dry ingredients, fruit seeds and spice to a bowl and make a well in the centre
Pour liquid in and mix well to combine
Pour onto the baking tray
Wet your clean hands and press down until flat and smooth and into the corners of your tray
Bake for 20 minutes until golden
Let cool and cut into squares.

Lunchbox Snacks – No Bake Fruit & Oat trail bars

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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.

Date and Chocolate Truffles

Assorted Chocolate Truffles

These are little beauties, delicious chocolaty truffles, full of great ingredients and a perfect after dinner bite, especially good with an espresso. (Also good after workouts, according to my other half).

I’m always on the search for recipes I can make healthier without compromising on taste and I think these are a perfect example.

Date and Chocolate Truffles

350gr oats – blend to a finer consistency if very big oat flakes
7ox seeded dates chopped
10fl oz water
4oz good quality chocolate
2oz mixed seeds

Put dates into a pot with 10fl oz water
Bring to the boil and turn down to a simmer under soft and fudgy
Meanwhile melt 100gr good quality chocolate (I use the date pot to place the chocolate bowl over!)
Stir the dates and water until they are well combined and add the melted chocolate
Stir in the oats
Add 2oz mixed seeds of choice.
Stir well to combine everything.
If it is a bit wet, add a handful more oats.
Form into small balls and roll in your toppings of choice.
I used cocoa, coconut and blended cashew nuts,

Delicious and full of really good ingredients!
Keep them in the fridge but take out for about 30 minutes to soften and release their flavours before eating.

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