oliveoilandlemon

recipes for healthy living

Tag: treat

Peanut Butter Fudge

This is my ode to a finger of fudge, one of my all time favourite sweet treats. So easy to make, just 4 ingredients, a lovely little treat, not quite as sweet as the said fudge but that’s no bad thing!.  These need to be stored in the fridge.

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Makes approx 36 pieces

1 cup of coconut butter

4 tbsp chunky peanut butter

2 tbsp chocolate nut butter

1 tbsp honey

Melt everything over a double boiler on a gentle heat until you can stir it to combine everything.

Pour into a cling film lined tin approximately 10cm by 9cm.

Smooth the top until level and put it into the fridge to set.

Remove from the tin and cut into 2cm squares.

If you wish you can cover in chocolate, I did half with 150gr chocolate drops.

Story in the fridge.

 

 

 

 

 

 

Blackberry Bakewell Tart

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The lanes and fields are lined with blackberries and this is a perfect tart to showcase their beauty. I have picked loads and open froze them before popping into bags in the freezer to keep over the next few months. I love them in smoothies and they are great for enhancing  the taste of the more robust tasting green vegetables which are good to include but can be a challenge to get down. Best though to save the nice big ones for dessert like this delicious tart. It’s a a real winner, looks gorgeous, tastes great and is easy to make and if you are really not into making pastry, there are plenty of options in the supermarket – just buy the shortcrust type. So how is this conducive to a fit and healthy lifestyle…. to be honest, I love to bake but we really don’t eat dessert in our house any more than once a week and when we do, it is home made so we know the quality of the ingredients and where they came from. Baking gives me joy and I always think when you have put the effort into baking something and the family is sitting down together to enjoy it then it is a time for joy and happiness and not for guilt about eating something sweet.

Shortcrust pastry

6oz plain flour
pinch of salt
3ozoz chilled butter, cubed
60-70ml approx cold water

Tip flour butter and salt into a food processor and pulse gently until it resembles breadcrumbs.
Add the water and gently pulse again until it comes together
Wrap the dough in clingfilm and chill for at least 30 minutes.
Once rested, roll it out on a lighlty flour dusted surface to a 3mm thickness.
Line a 200mm tart ring or tart tin with removable bottom.
Trim any excess, line with parchment and baking beans and bake at 170C for approximately 10 minutes.
Remove the beans and cool.

Almond Filling
140gr butter
zest of a lemon
140gr icing sugar
140gr eggs (approx 3 but beat them together gently and weigh)
140gr almond flour (almond meal)
50gr plain flour – you can use gluten free if you wish

Beat the butter lemon zest and sugar together.
Add the eggs then the almond meal and flour and beat together until smooth and incorporated fully.
This keeps if you want to make a few days in advance – store in the fridge.

To complete the tart
300gr blackberries
3 tbsp blackberry jam
2 handfuls of almonds

Spoon 3 tbsp blackberry jam into the base of the partially cooked tart.
Spoon or pipe over the almond cream and arrange the blackberries on top of the cream pushing them in slightly. Sprinkle over the almonds then, bake at 170C for 20 minutes then reduce heat to 160C and bake for about 10 more minutes.
The tart is cooked when the tart is a light golden brown.
Enjoy warm with some cream and savour the taste of autumn.

Banana Loaves with chocolate chips

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Gluten Free baking can be a challenge at times – sometimes the end result is a bit dry. The banana in these makes sure that doesn’t happen, just make sure they are really ripe before using. This is a super easy recipe and versatile, throw into a loaf tin or muffin cases if you are in a real hurry. They are beautiful just out of the oven but equally delicious when cool with a coffee or a cup of tea and actually it is a great recipe for little bakers to make on their own.  In our case, they are the perfect sweet treat after  Eva has bounced on the trampoline for the afternoon….. I just try and make sure I’ve done my time in the gym before having some as I want to make sure I have earned the extra calories which will come from these delicious but sadly not calorie free sweet treat.

Makes 1 large loaf or 12 large muffins

Oven at 180C

100gr light brown sugar
8oz almond meal
6oz rice flour
2 tbsp cornflour
2 tbsp polenta (omit if you dont have it, not essential)
1 tsp xanthan gum
1 tsp salt
2 tsp baking powder

4 eggs
6 ripe bananas mashed
2 tbsp coconut or vegetable oil
t tbsp nutella
2 oz dark chocolate chips 70% preferably

Combine the dry ingredients and give them a good stir to combine.
Mash the bananas and add the oil ,nutella and eggs and mix well.
Make a well in the dry ingredients and add the wet and mix well to combined to a smooth batter.
Pour into greased loaf tin or into muffin cases, sprinkle over the chocolate chips and bake until a skewer comes out clean – 20-25 minutes for the muffins, 1 hour for the loaf tin.
Turn out of the tin after a few minutes to cool.

 

Cranberry muffins with natural yoghurt and treacle

We dont buy many (if any) baked goods in our house. If you bake them yourself, at least you can guarantee the quality of the ingredients you use and be aware of how much sugar has gone into something and therefore when to stop eating (after 1!) Its also a great way to pass a morning with my little one as she recites ‘eggs come from chickens’,’flour comes from the farmer’ and so on while making a big mess and having lots of fun

This Gluten free flour muffin works really well, they rise, the result is nice and soft not like some of my former bullet experiments and they are lovely and moist and dark from the treacle.

70gr unrefined dark brown sugar
4oz unsalted butter
1 egg beaten
350ml Natural Yoghurt
4oz gluten free white flour mix
1/2 tsp bread soda
1/4 tsp salt
4oz dried cranberries (or raisins)
3 tbsp treacle or 2 tbsp molasses
3 tbsp mixed milled seeds

Preheat oven to 200C (180 fan)
Beat butter and sugar together until light and fluffy

Add egg, yoghurt and treacle and beat until incorporated
In separate bowl mix flour, salt, soda, cranberries and milled seeds

Pour batter into the dry ingredients and mix gently until incorporated.
Try not overmix as it will be quite thick but you dont want to work it very much
Pour into muffin or bun cases.
Makes about 20 bun case size or 12 muffin size
Bake for 15-20 minutes until they spring back under the touch

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