30th January 2018 Helen

It wouldn’t be January without some sort of purge going on, would it? To be fair, I haven’t made any resolutions or joined any gyms (as if), but in my ongoing pursuit of a waist, and with a little encouragement from my friend and fellow cake maker and eater Emily over at The Nest, I am kicking the sugar – or at least cutting back. And, as everyone knows, misery loves company and, as this house isn’t actually a democracy, whatever goes for mama goes for everyone else. So, the good news for anyone who is equally inclined to cut…

Sugar-free Pancakes and Fruity 'Jam': a fast and (secretly) healthy family favourite
Print Recipe
A two-minute fruity and easy alternative to jam. Perfect on cakes, breads or pancakes - or mixed with natural yoghurt. Recipe works (so far) for strawberries, raspberries or blueberries.
Servings Prep Time
1 bowl / jar 3 minutes
Cook Time
2 minutes
Servings Prep Time
1 bowl / jar 3 minutes
Cook Time
2 minutes
Sugar-free Pancakes and Fruity 'Jam': a fast and (secretly) healthy family favourite
Print Recipe
A two-minute fruity and easy alternative to jam. Perfect on cakes, breads or pancakes - or mixed with natural yoghurt. Recipe works (so far) for strawberries, raspberries or blueberries.
Servings Prep Time
1 bowl / jar 3 minutes
Cook Time
2 minutes
Servings Prep Time
1 bowl / jar 3 minutes
Cook Time
2 minutes
Ingredients
Servings: bowl / jar
Instructions
  1. Prepare your ingredients.
  2. Put the fruit (frozen or thawed) in the pot with the water and heat gently until the fruit softens (c. 2 minutes).
  3. Add the vanilla, chia seeds and agave syrup (if using) and bring the mixture to the boil. Stir constantly.
  4. Blend using the stick blender until the berries are pureed. Return to the heat and - stirring constantly, allow the mixture to thicken (c. 1 minute).
  5. Remove from the heat and allow to cool. The jam is ready to use straight away or can be stored in a clear, sterilised tub / jar in the fridge for a week.
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23rd February 2016 Helen 4Comment

My search for tasty and easy food has seen breakfast time over-hauled.   We’ve not entirely abandoned our Breakfast Frittata, but in search of a bit of variety two or three weekday mornings we’ve been testing a few Granola recipes.  Here’s this weeks medley: a warming Coconut, Cinnamon, Seed and Nut Granola. Served up with a few scoops of Greek or Natural Yoghurt, it’s yum. I’ve been making these large tubs of Granola up on a Sunday afternoon when the oven is on anyway. It’s all very ad hoc with a glass of wine in hand !  It takes about five minutes to make…

Coconut, Cinnamon, Seed and Nut Granola
Print Recipe
A naturally sweet and crunchy Coconut, Cinnamon, Seed and Nut Granola
Servings Prep Time
20 servings -ish 5 minutes
Cook Time
30 minutes
Servings Prep Time
20 servings -ish 5 minutes
Cook Time
30 minutes
Coconut, Cinnamon, Seed and Nut Granola
Print Recipe
A naturally sweet and crunchy Coconut, Cinnamon, Seed and Nut Granola
Servings Prep Time
20 servings -ish 5 minutes
Cook Time
30 minutes
Servings Prep Time
20 servings -ish 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings -ish
Instructions
  1. Preheat the oven to 180 C
  2. Mix all the dry ingredients well in a large mixing bowl.
  3. Melt the coconut oil in the microwave (this should take max 1 minute) and pour it over the dry ingredients, stirring it up well.
  4. Tip into a large baking dish and put it in the middle shelf of the oven.
  5. Stir every ten minutes to ensure it toasts evenly and doesn't burn.
  6. After 30 minutes, remove from the oven and allow to cool completely.
  7. Store in an airtight container and enjoy with Natural Yoghurt. Sweeten with honey, maple syrup, agave nectar to taste or add a sprinkling of dried fruit (like Goji Berries).
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