FOOD & RECIPES
Friday, 19 June 2020
Comforting Soft and Chewy Flapjacks Recipe
Since spending more time at home, I've been on a baking craze. This is my favourite basic flapjack recipe for making soft yet chewy golden flapjacks. These are truly the melt in your mouth kind! Not guilt free, but a lovely sweet treat to share with loved ones over a cup of tea.
Ingredients
250g porridge oats
185g baking margarine
185g baking margarine
100g light brown sugar
100g golden syrup
Equipment you'll need
1x 20x30cm baking tray
1x medium saucepan
A wooden spoon
Baking paper
Weighing scales
Prep time: 10 mins
Baking time: 20 mins
Oven setting: 160 degrees or gas mark 3
Instructions
Firstly, line your tin with baking paper. I cut diagonal slits in each corner of the baking paper (about the same depth as the tin) so that it can be easily folded to fit the shape of the tin. Before you start preparing, be sure to set your oven to 160 degrees.
In a large saucepan, melt the 185g baking margarine, 100g light brown sugar, and 100g of golden syrup. Heat gently, stirring occasionally until melted. Once melted, take the saucepan off the heat and fold in your 250g porridge oats. Once fully bound together, pour out the mixture evenly into your tin and spread evenly with the back of your wooden spoon or spatula.
Bake in the oven for 20 minutes. When ready, take them out of the oven and allow the flapjacks to cool before cutting into squares.
Sunday, 12 April 2020
Go-To Peanut Butter Brownie Recipe
These nutty peanut butter brownies are definitely one of my most favourite treats to bake. They're a great surprise for special occasions and fantastic for sharing. Anyone with nut allergies or diabetes must avoid as they do contain peanuts and a whole lot of sugar, but the rest of the party will not be disappointed.
Ingredients
225g crunchy peanut butter
200g dark chocolate
200g dark chocolate
250g light brown sugar
3 medium eggs
100g self raising flour
Optional extras for decoration
Equipment you'll need
1x baking tray
1x medium saucepan
A wooden spoon
Baking paper
Weighing scales
Prep time: 20 mins
Baking time: 35 mins
Oven setting: 180 degrees
Instructions
Firstly, line your tin with baking paper. I cut diagonal slits in each corner of the baking paper (about the same depth as the tin) so that it can be easily folded to fit the shape of the tin. Before you start preparing, be sure to set your oven to 180 degrees.
Put aside 50g of the broken up dark chocolate, adding the remaining 150g to the saucepan, along with the 225g peanut butter and 250g sugar. Heat gently, stirring occasionally until melted. Once melted, take the saucepan off the heat and beat in the 3 eggs. Once fully bound together, stir in the 100g of flour (I always use gluten free flour, it works well for this recipe if you're gluten intolerant too).
Finally, pour out the mixture evenly into your tin and add any extras, including the 50g of chocolate that you set aside earlier. In the batch I made above, I substituted the 50g of dark chocolate for 50g of mini eggs - this is a great adaptation for something different.
Bake in the oven for 35 minutes. When ready, take out and allow the brownies to cool before cutting into squares.
Wednesday, 1 April 2020
How to Bake the Blogger Favourite Banana Bread
Baking a banana bread from scratch is actually super easy, and it's much less daunting than it originally sounds. Since sharing my banana bread bake over on social media, many of you requested the recipe that I've relied on time and time again. I couldn't wait to type it out for you!
I'm a firm believer in baking therapy, it shouldn't be stressful and it doesn't need to be. There's nothing more satisfying than creating something from scratch and watching it be enjoyed by those you choose to share it with. This recipe isn't too unhealthy either, compared to your average victoria sponge or chocolate cake, this plain banana loaf is a much less sugary and less fatty alternative!
Ingredients
2 over-ripe bananas
120g plain flour
30g brown sugar
60g butter (room temp if possible)
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp milk
1 egg
Sprinkle of salt
100g dark chocolate (optional)
Equipment you'll need
1 x small loaf tin
Baking paper
2x mixing bowls/containers
Weighing scales
Prep time: 15 mins
Baking time: 25-30 mins
Oven setting: 175 degrees
Firstly, allow your oven to heat up by switching it on and setting it to 175 degrees. Line your loaf tin with baking paper to prevent your banana bread from getting stuck. Using one of your mixing bowls, combine together the plain flour (120g), baking powder (1/2 tsp), baking soda (1/2 tsp), and a sprinkle of salt until nicely mixed. In the spare mixing bowl, cream the butter (60g) with the brown sugar (30g). Next, mash up your two bananas with a fork and add them to your butter and sugar mix, along with the milk (2 tbsp) and the egg. Stir together until nicely combined, then add it to your flour mix. If you choose to add dark chocolate to your bread, then make sure to break it into squares and add it at this stage. Once you're happy that everything is nicely combined and there's no lumps of flour, pour evenly into your loaf tin.
I'd recommend baking for 25-30 minutes for a moist banana bread.
Do let me know if you give this recipe a go, and be sure too share a photo too!
Monday, 5 June 2017
GOOD MORNING RECIPE: 2 INGREDIENT PRO-YOGURT BOWL
I thought I'd share with you a breakfast recipe this morning, which tastes delicious and ensures a high protein first meal of the day. It is super quick and easy, so this isn't going to be a long post. Click read more for the recipe...
Subscribe to:
Posts (Atom)
