Healthy Flapjacks

This is a healthier version of the usual flapjack you can find in most shops and cafes. Flapjacks are seen as a healthy option, while many still contain lashings of sugar, golden syrup and margarine. This version is based on rolled oats, raisins, flaked almonds, sunflower seeds, coconut oil and sweetened with mashed banana. They are wheat-free and dairy-free and make a perfect addition to kids (and adults) lunch-boxes.

Ingredients:

  • 250g rolled oats
  • 125g raisins
  • 75g flaked almonds
  • 100g sunflower seeds
  • 2 bananas, mashed
  • 150ml coconut oil, melted
  • 1 tsp vanilla extract

Method:

  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Grease and line a 20cm square cake tin.
  3. Mix the oats, raisins, flaked almonds and sunflower seeds together in a bowl.
  4. Add the mashed banana and stir through.
  5. Pour over the coconut oil and vanilla extract and stir well.
  6. Tip the flapjack mix into the prepared cake tin.
  7. Bake for about 30 minutes, until golden brown.

Grilled Artichokes With Aioli

When you are lucky enough to have fresh globe artichokes available near you and in season, there is nothing better than simply cooking them on the grill and serving with a delicious homemade aioli. It makes for a stunning sharing platter to begin a meal or as part of a larger mezze style dinner.

Ingredients:

Artichokes:

  • 3 artichokes, trimmed
  • 1/2 lemon, juiced
  • Extra-virgin olive oil, for brushing

Aioli:

  • 1/2 clove garlic
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1 tsp cider vinegar
  • 250ml extra-virgin olive oil
  • Sea-salt and black pepper, to taste

Method:

Artichokes:

  1. Fill a large bowl with cold water and the squeezed lemon juice.
  2. Cut the artichokes in half lengthways.
  3. Place the artichoke halves into the bowl to prevent browning.
  4. Bring a large pot of water to the boil.
  5. Cook the artichokes for about 15 minutes over a medium heat.
  6. Meanwhile begin heating a grill pan or barbecue.
  7. Drain the artichokes and brush with a little a little olive oil.
  8. Grill the artichokes for about 10 minutes or until lightly chargrilled and cooked through.

Aioli:

  1. Crush the garlic to a paste with a pinch of salt.
  2. Whisk the garlic paste, egg yolks, dijon mustard and cider vinegar together.
  3. Add the oil a little at a time, whisking constantly.
  4. By the time all of the oil has been added you should have a thick, glossy mayonnaise.
  5. Taste and add more salt, black pepper or vinegar as necessary.

Sunshine Smoothie

This is a really nourishing smoothie which is perfect for mornings when you want something that is quick and easy to make. It contains good fats from the coconut milk and milled flaxseed to help you feel satiated. Bee pollen is a true containing most nutrients required by humans, such as free amino acids, B-vitamins and Vitamin C, D and E.

Sunshinesmoothie.jpg

Ingredients:

  • 2 oranges, juiced
  • 1 banana, peeled and chopped
  • 1 lime, juiced
  • 250ml coconut milk
  • 1 tbsp milled flaxseed
  • 2 tsp bee pollen

Method:

  1. Place all the ingredients into a food processor and blend until smooth.
  2. Pour into glasses and serve.

Beetroot Hummus

I am a huge hummus fan, any variety, any time of day. I think people can be daunted at the thought of making it themselves at home but it really is super easy and quick to make. All you need is a food processor or stick blender to whizz all of the ingredients together. Tahini (sesame seed paste), is the only ingredient you might not be able to find in your local store but it is becoming more readily available these days, from large supermarkets to health food shops and deli's. 

beetroot+hummus

Ingredients:

  • 2 small beetroot , roasted and cooled
  • 400g tin chickpeas
  • 8 tbsp olive oil
  • 3 tbsp tahini
  • 1 lemon, juiced
  • 4 garlic cloves
  • Sea salt and black pepper, to taste

Method:

  1. Place all of the ingredients into the bowl of a food processor, blend until creamy.
  2. Taste and add seasoning as you wish. If the hummus is too thick, add a little more olive oil or lemon juice until desired consistency is reached.

Chocolate Chip Cookies

Sometimes you just need the crunch of a good cookie. On this occasion I was craving something chocolaty but a little healthier than the shop bought sugar-laden variety. The result was this recipe which is free from refined sugar, gluten and dairy but still tastes really good and provides that all important crunch.

Chocolatechipcookie

Ingredients:

  • 2 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 200g ground almonds
  • 1/2 tsp bread soda
  • 1/4 tsp sea-salt
  • 100g dark chocolate chips

Method:

  1. Preheat oven to 180°C/350°F/Gas 4.
  2. Lay a sheet of baking paper on a baking tray. 
  3. Mix together the coconut oil and maple syrup.
  4. Add the egg and vanilla extract, whisk together gently.
  5. Place the ground almonds, bread soda, sea-salt and chocolate chips into a separate mixing bowl.
  6. Pour over the wet ingredients and mix together well.
  7. Scoop small balls of the cookie dough using an ice-cream scoop.
  8. Place these on the prepared baking tray and flatten with the back of a spoon.
  9. Bake in the preheated oven for about 10 minutes or until golden brown.
  10. Leave to cool on a wire rack before enjoying.