As promised here are the above récipes.
Flapjacks
4 overipe bananas, 3tbs honey,4tbs crunchy peanut butter, 2tsp vanilla essence, 200g dried fruit, 300g porridge oats, 3 tbs coconut oil ( have also made these using sunflower oil, at Pauline's suggestion, which is much more economical if you haven't got coconut oil in the cupboard)
Mash the bananas, then add the other ingredients and mix well (I do all this in the mixer)
Grease 18 x 25cm tin, and pile mixture in flattening it down.
Bake for 35 mins at 200 or 180 fan. Leave in tin for at least 15 mins after removing it from the oven. Cut into bars/squares, which ever suits you. Freezes well
Sticky Toffee Pudding
250g Medjool dates, pitted and chopped. 200ml boiling wáter, 100g soft butter, 250g ground almonds ( you could substitute ground rice and a few drops of almond essence for the ground almonds quite successfully - I often do this when a récipe, with the exception of when I make marzipan, calls for gound almonds - much cheaper too). 1.25 tsp baking powder, 3 beaten eggs
Grease and line a 18x25 cm tin with baking parchment. Soak the dates in the boiling wáter and leave for 10 minutes. Place the dates and their wáter into mixer, and add butter, ground almonds/ground rice and almond essence and the baking powder, and blend until smooth, but with a Little texture. Beat in the eggs. Bake at 170 or 160 fan for 35 minutes, then cover with baking parchment and leave in the oven for another 15 minutes. whilst this is cooking, make the sauce.
Sauce - 130g dates pitted and chopped, 350 ml boiling wáter, 75g butter.
Soak dates in the boiling wáter for at least 10 minutes.Drain dates, retaining the wáter, and place dates and butter in blender - blend, then slowly add the wáter until it reaches the desired consistency
I then spread half the sauce over the pud when it came out of the oven, and warmed through the remaining half to serve separately with the pud. Creme fraiche or Greek yoghourt is a good accompaniment if you don't want to use ice cream/cream. I cut this into 8 portions, but they were over generous, so would go to 12 next time. Am going to put some in the freezer to see how it freezes...
Sugar free flapjacks and sticky toffee pudding
Flapjacks
4 overipe bananas, 3tbs honey,4tbs crunchy peanut butter, 2tsp vanilla essence, 200g dried fruit, 300g porridge oats, 3 tbs coconut oil ( have also made these using sunflower oil, at Pauline's suggestion, which is much more economical if you haven't got coconut oil in the cupboard)
Mash the bananas, then add the other ingredients and mix well (I do all this in the mixer)
Grease 18 x 25cm tin, and pile mixture in flattening it down.
Bake for 35 mins at 200 or 180 fan. Leave in tin for at least 15 mins after removing it from the oven. Cut into bars/squares, which ever suits you. Freezes well
Sticky Toffee Pudding
250g Medjool dates, pitted and chopped. 200ml boiling wáter, 100g soft butter, 250g ground almonds ( you could substitute ground rice and a few drops of almond essence for the ground almonds quite successfully - I often do this when a récipe, with the exception of when I make marzipan, calls for gound almonds - much cheaper too). 1.25 tsp baking powder, 3 beaten eggs
Grease and line a 18x25 cm tin with baking parchment. Soak the dates in the boiling wáter and leave for 10 minutes. Place the dates and their wáter into mixer, and add butter, ground almonds/ground rice and almond essence and the baking powder, and blend until smooth, but with a Little texture. Beat in the eggs. Bake at 170 or 160 fan for 35 minutes, then cover with baking parchment and leave in the oven for another 15 minutes. whilst this is cooking, make the sauce.
Sauce - 130g dates pitted and chopped, 350 ml boiling wáter, 75g butter.
Soak dates in the boiling wáter for at least 10 minutes.Drain dates, retaining the wáter, and place dates and butter in blender - blend, then slowly add the wáter until it reaches the desired consistency
I then spread half the sauce over the pud when it came out of the oven, and warmed through the remaining half to serve separately with the pud. Creme fraiche or Greek yoghourt is a good accompaniment if you don't want to use ice cream/cream. I cut this into 8 portions, but they were over generous, so would go to 12 next time. Am going to put some in the freezer to see how it freezes...
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