This was a very impromptu Saturday morning bake. I woke up and had my usual breakfast of a cup of earl grey tea and porridge – which I have had almost every morning for the last 2 years without fail! Some people would say that’s boring but I am a porridge addict and proud! Afterwards I decided to have a look at one of my favourite food blogs, the Green Kitchen Stories, for some weekend recipe inspiration when a recipe for Thin Oat & Ginger Crisps caught my eye.
I love flapjack (my oat obsession continues) but unfortunately the traditional recipe contains loads of butter, golden syrup and sugar – not terribly healthy or good for your waist line! But these oat & ginger crisps sounded like a perfect healthier alternative and I was in luck because I already had all of the ingredients in my cupboards. So it was straight to the kitchen!
4 tbsp coconut oil, melted
3 tbsp maple syrup
2 tbsp spelt flour
2 tbsp milk (soy/oat/almond/cow)
100 g rolled oats
1 tsp ground ginger
a drop of vanilla extract
1.Preheat the oven to 180°C.
2. Combine all the ingredients in a mixing bowl.
3. Spoon 8 pieces of the dough onto a baking tray. Use the back of a spoon to flatten them out to whatever thickness you would like (mine were quite thick)
4. Place in the oven for about 15 minutes or until they start to turn darker around the edges.
Note – When warm they will still be soft, but they become crispier as they cool down. Let them cool on the sheet for about a minute.
Yes, that little one in the middle is half eaten…oops
The Green Kitchen Stories recipe has these as ‘crisps’ so they are quite thin, however I decided to make them slightly thicker so they look more like cookies.
The method for these is so simple, it really only takes 5 minutes, so I hadn’t planned on blogging it and didn’t take many pictures. But as soon as I smelt them in the oven I knew I couldn’t not blog about them!
The smell of them in the oven, the warm maple syrupy, gingery and coconuty smell. Oh. my. gosh. If I could only bottle that smell – words cannot describe the smell of my house on Saturday morning. Better than freshly baked bread.
There’s not much else to say on these little beauties; the smell says it all really. Easy to make, easy to eat!
On another note, it’s the Great British Bake Off final on Wednesday! Eee! I’ve been backing Richard since day one so fingers crossed he wins.
Next weekend I’m going to attempt to make one of my favourite sweet treats which I’ve been wanting to try for a long time so check back next week for a slightly more planned blog post!
Love H Xx
I recently went to Whole Food Market in London and bought lots of healthy baking ingredients such as coconut sugar, coconut oil and coconut flour. There is a big hype about them in the world of healthy eating since they make great alternatives to the regular baking ingredients which are high in saturated fats.
So I was very excited last week when one of my favourite youtubers/bloggers, Tanya Burr, posted a recipe for her healthy, gluten free & dairy free brownies made with coconut sugar and oil – perfect opportunity to test my new ingredients!
– 300g Dark Chocolate
– 2 cups Coconut Sugar
– 1tsp Vanilla Extract
– 1 cup Ground Almonds
– 1 mashed Avocado
– 1 tsp Baking Powder
– 3 Eggs
When I first looked at the ingredients Tanya used I was interested to see avocado on the list. Beetroot is commonly added to brownies and I often incorporate root vegetables into my baking, courgette cake is my favourite, but I was less familiar with the use of avocados in baking. While I was already aware of the health benefits of eating avocados, I hadn’t thought about combining them with something sweet. They are often perceived to be ‘bad’ as they are high in fat however this is a large misconception as these fats are unsaturated and promote a healthy heart – not to mention being good for your skin! They are also highly nutritious, containing vitamin E, iron and potassium.
I decided to do some research into the use of avocado in baking to see how it would change the composition of a bake. I found that avocados are a good substitution for butter as they have a similar soft, creamy texture when mashed and can therefore be substituted in a 1:1 ratio. Anyway, after that geeky baking lesson, let’s get back to the baking!
These brownies are so easy to make; all the ingredients are combined in one saucepan which makes the washing up easy, as this usually the only downside to baking!
1. Pre heat the oven to 190 degrees C.
2. Melt the coconut oil and chocolate in a saucepan over a very low heat – do not overheat or the chocolate will burn.
3. Stir in the coconut sugar
4. Add the ground almonds and baking powder
5. Pour in the vanilla extract
6. Mash the avocado on a plate before adding to the mixture
7. Crack the eggs into a mug and lightly beat before adding to the mix
8. Pour the mixture into a greased brownie tin and bake for 30 minutes
9. Leave to cool before cutting brownie into pieces.
I would definitely recommend these brownies to anyone so why don’t you give them a go?