Happy Tuesday Cake Snobs! If, like me, you have a genuine Tuesday face, (sad and droopy) this post should cheer you up! Continuing on my healthy eating theme (I’ve now lost a stone and a half in 12 weeks) and feeling a bit american, this weekend I made the classic american dessert Pumpkin Pie. With pumpkin (obviously) being the main ingredient, I turned this usually calorific pie into a low fat delight!
I made this pie by mixing together a mish mash of different ingredients and hoping it would work! With one can of Libby’s pure pumpkin (I found this in a lovely grocery store in High Street Kensington) I added a tsp of cinnamon, half a tsp of ginger, half a cup of milk, a packet of Quaker quick oats (27g) as well as splenda and calorie free caramel sauce to taste. Then I mixed vigorously and put in a tinfoil pie dish.
I baked it at 180OC for 45 mins, then left to set overnight (a few hours in the fridge should usually do it) and sliced it up the next day. You can have this hot or cold, but i think I like it best served hot with a dollop of yoghurt. Don’t worry, it wont last very long, but with hardly any calories, its guilt free!
So you wont mind if I have the last slice?
I don’t know about you, but here in England we dont usually bake our porridge! However, I wanted to try something different, and after looking around on Pinterest, I decided to do my own twist on the very American “baked oatmeal!”
This recipe has no sugar (you can add your own as I did!) and is a perfect way to start the day! I made this using American measuring cups.
1/2 cup any oats
1/4 tsp cinnamon
1/4 tsp baking powder
1/2 cup milk (I used skimmed)
1/4 tsp vanilla extract
handful of fresh blueberries
handful of fresh raspberries
Maple syrup to serve
In a small mixing bowl, mix together the oats, cinnamon, baking powder and milks. Add the vanilla extract. Throw in your fresh berries and give the mixture a quick stir to combine. This should only take a minute!
Spoon the mixture into a small tray (this only makes a single serving) and bake for 20-25 minutes on 220oC depending on how stodgy you like your porridge!
Remove from oven and drizzle with maple syrup or any other sweetener and eat! This should keep you going on your weekend!
Well if there’s one thing we know about England, it’s that the weather is totally changeable! So these homebaked flapjacks are perfect for snuggling up with in front of the TV when its rainy, and just as good packed in a picnic! Plus they are so easy to make, and can also be made gluten and dairy free!
- 350g jumbo oats – I found some gluten free oats from Waitrose which tasted scrummy!
- 220g Light brown muscovado sugar
- 100g golden syrup – gotta be Lyle’s!
- 140g butter or marge
- 100g chocolate of your choice
In a large saucepan on a low heat, combine the sugar, syrup and buter. With a wooden spoon, stir until all the ingredients have melted together to form a lovely treacle-y gloop! This should take a few minutes. Remove the saucepan from the heat, and stir in the oats about a third at a time, until they are all covered. Line a 9×13 inch tray with baking paper, and also grease this with butter/marge. Dollop the mixture into the tine and bake until golden brown, for about 20 mins on 18oC.
Remove and leave to cool fully. Melt chocolate of your choice (Cadbury’s Dairy Milk does it for me!) in a bain-marie (Boil a saucepan of water and set a heatproof glass bowl over it.)
Cut your flapjacks into squares and dip in chocolate. Set on a plate to cool and lick the bowl clean. Consume flapjacks at a steady(ish) rate and dont forget to hand out to loved ones! Makes about 15 flapjacks.