If you’re on Tiktok then you’ll already be aware of the new trend called baked oats. Although baked oats have been around for a while they have recently become quite popular on TikTok as many foods. Baked oats are great for breakfast, very filling and nice when eaten warm. This recipe is great because it makes at least 4 portions so will last for many mornings throughout the week. Oats provide the body with a good source of protein and the walnuts are a great source of antioxidants and omega-3s.
Recipe: Baked oats with fruits and nuts (serves 4)
45g light brown sugar
1/2 tsp baking powder
1 tsp cinnamon
pinch of salt
250ml milk/ milk alternative
1/2 tsp vanilla extract
50g walnuts, crushed
1 apple, grated
Preheat the oven to gas mark 4 and line a round oven dish or round tin with baking paper.
In a large bowl mix the oats, sugar, baking powder, cinnamon and salt.
Whisk the egg, milk, vanilla extract and melted butter.
Slowly pour the liquid into the dry ingredients and combine well.
Next add the walnuts, raisins and apple. Mix everything together and place into oven dish.
Bake in the oven for 35 minutes until golden on top, leave to cool slightly before serving warm.
Hello everyone, I hope your week has been well. Today I have another quick baking recipe featuring raisins and walnuts.
These cookies taste so good!! Plus, they are light and airy. I feel like these would be perfect for gifting a friend or family member and even great for yourself if you want a little treat that’s not too sweet. I don’t usually bake with walnuts but they work really well in cookies because of how soft they are after being baked. Walnuts provide an essential fat that we need in the body, often known as a mood booster because they aid in the function and development of the central nervous system.
Walnuts also contain vitamin E, biotin and manganese. They can be added to most cakes, cookies and brownies or sprinkled over your porridge.
Recipe: Crushed walnut and raisin cookies (makes 8)
30g demerara sugar
1/2 tsp maple syrup or honey
90g self-raising flour
Pinch of salt
20g walnuts, crushed
2 tbsp coconut milk
Preheat the oven to gas mark 5 and line a tray with baking paper.
Mix the butter and sugar together, then add the syrup, flour and salt.
Stir in the raisins and walnuts, pour in the milk and use your hands to form a dough.
Make a log shape with the dough and slice into 8 equal sized pieces, roll into a ball and flatten out onto the tray.
Bake in the oven for 20-25 minutes until just golden and leave to cool down before eating.
Today I’m baking with fruits, based on a recipe I saw on the British Heart Foundation website. I’m not a massive fan of cooked fruit to be honest, so this was a little different for me but something I still liked to bake. I do enjoy apple crumble and that’s about it when it comes to fresh fruit in baking, but when I do have a crumble I’m one of those who prefers more crumble than apple. For a healthier version you could use wholemeal flour which I didn’t have at the time.
Traditionally scones are eaten with jam and clotted cream, a perfect British treat alongside a cup of tea. This recipe is great because they are nicely spiced from the cinnamon and you get a slight sweetness from the strawberries. Strawberries are a great source of vitamin K and C, helping the body to heal and keeping the cells healthy, also a great fruit to add towards your 5 a day.
Hello everyone, I hope you are all having a great Friday.
It’s looking really bright and sunny for a change but’s still a little chilly outside. Recently the lockdown rules have eased slightly in the UK which is a good sign of a new normal sometime soon, hopefully! Today I made hot cross buns, I think the last time I made them was probably a year ago and as the recipe was written down I’m not sure where it originally came from. Traditionally eaten on Good Friday in the UK and many other countries, a hot cross bun is a sweet, spiced bun made with dried fruit. It’s a little bit of a long process because you’ve got to let the dough rest and prove but the end result is definitely worth it.
A very popular tradition for Jamaicans on Good Friday is to eat bun and cheese. The bun is a similar vibe to the hot cross bun in the sense of it being sweet and spiced. Also, fried fish is usually eaten instead of meat.
Recipe: Hot cross buns (makes 6)
250g plain flour
1 tsp mixed spice
1/2 tsp cinnamon
40g caster sugar
140ml milk alternative, warmed slightly
4g dried yeast
40g dried fruit, soaked in orange juice an hour before (I’ve used sultana’s)
Cross topping: 2 tbsp plain flour, 1 tbsp water
Glaze: 1 tsp sugar with a little hot water
In a large bowl add all of the dry ingredients, then add the butter and use your fingers to make a grainy, crumble mixture.
Stir the yeast into the milk, then pour into the flour mixture and use your hands to form a dough. Knead for at least 5 minutes.
Flatten out the dough a little, sprinkle over the dried fruit and knead to fully combine. Place the dough back into the bowl and cover with a tea towel for at least an hour to rise.
After the hour, equally separate the dough into 6 pieces and shape into balls and flatten, place each one on a light oiled oven tray. Leave to prove until doubled in size covered with a tea towel.
Preheat the oven to gas mark 5. Use a piping bag to do the cross topping and use a pastry brush to add the glaze over the top.
Bake in the oven for about 25-30 minutes until golden brown on top. Add the left over glaze once more and leave to cool before eating.
So this shortbread recipe is a little different for a shortbread because it uses icing sugar as opposed to caster sugar. This makes the dough even more smooth as it dissolves much quicker into the butter and the end result has softer texture in the mouth when eating. It’s super simple and quick to make, not sweet at all and would be perfect for a mini snack.
Recipe: Quick shortbread (makes 16)
25g icing sugar
136g plain flour
Preheat the oven to gas mark 5 and line 2 trays with baking paper.
Cream the butter and sugar together, add the flour until it forms a smooth dough using your hands.
Roll out the dough until just under 1cm thick, use a cookie cutter to cut out the shapes and repeat until all of the dough is used up.
Place each shortbread on the tray and bake in the oven for 20 minutes. Leave to cool on a wire rack.