recipes for healthy living

Tag: treats

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.

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.

Easy Sweet Treats

Both these recipes make easy sweet treats – just perfect when you craving something nice but don’t want to go too mad. The nuts and fruit make these a good healthy option – perfect when you are trying to stay on track with your diet.

Chocolate Bark

8 ounces very good semisweet chocolate, finely chopped (around 50%)
8 ounces very good bittersweet chocolate, finely chopped (70%)
1 cup whole roasted nuts of choice
1 1/2 cups chopped dried fruit of choice such as apricots, cranberries, raisins etc
Handful of Coconut chips or dessicated coconut if you have it

Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
Coarsely chop the fruit and nuts
Line a baking tray with parchment paper
Pour the melted chocolate over the paper and spread to form a rectangle.
Sprinkle the nuts and fruit over the chocolate.
Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.
This will keep for 3-4 days in the fridge

Chocolate and Oat Protein Bars

250gr oats
4 large handfuls mixed nuts of choice
150gr bittersweet chocolate (70%)
4 tbsp peanut butter
3 tbsp coconut oil
30gr whey protein powder
Desiccated coconut or good quality cocoa to top

Line a shallow dish or tin (about 9″ by 9″) with parchment paper
Blend the oats and nuts coarsely – don’t do it too fine, you just want to reduce the size of the oats and nuts a little. Tip into a bowl and add the protein powder.
Melt the chocolate, peanut butter and coconut oil together.
Make a well in the middle of the dry ingredients and add the melted chocolate mixture.
Mix well to combine everything
Tip into the dish and flatten down with the back of a flat spoon
Top with sieved cocoa or desiccated coconut (optional)
Put into the fridge for about 2 hours to set
When ready cut into squares and enjoy.
Store in the fridge.

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