Today’s post is all about these delicious cake slices. I’m trying to create recipes that are slightly healthier but still taste good. I decided to use a dark chocolate with a cocoa percentage higher than 70% because it contains less sugar and is much healthier. Dark chocolate is also a great source of antioxidants providing health benefits to the body. It is important to check the ingredients when buying dark chocolate because most products sold are not what they claim. Oats are linked to a feeling of fullness and provide digestive benefits. Oats are also nutrient dense and contain good sources of fibre, carbohydrates and manganese. These cake slices tasted so good and I would recommend eating it freshly baked and warm straight from the oven.
Recipe: Dark Chocolate Oat Cake Slices (5 slices)
50g self raising flour
2 blocks dark chocolate, grated
Preheat the oven to gas mark 6 and line a loaf tin with baking paper.
Cream the butter and sugar together in a bowl and mix in the egg.
Next add the flour, oats and grated chocolate.
Combine everything in a bowl and place in the tin, bake in the oven for 20-25 minutes until fully cooked. Leave to cool before serving.
Today I made these really delicious fritters, using saltfish, spring onion and kale, which can easily be substituted with spinach or callaloo. Jamaican Fritters can vary in ingredients and are really easy to make, after combining the ingredients into the flour to make a batter, they are fried until golden. Crispy on the outside and soft on the inside is the most perfect combination. They can be quite oily so they make the perfect side dish and as you can see I ate it with a little salad and broccoli. The golden colour is achieved through frying but also from the turmeric which is a great antioxidant and has many anti inflammatory properties. In the recipe the saltfish is boiled and rinsed with water only once therefore it still remains slightly salty, this allows the fritters to have a nice balance of salt, spice and herbs.
The salted fish is of course high in salt and could increase the chances of high blood pressure which is why it is boiled and rinsed to reduce the intake of salt. On the positive side, saltfish is a high source of protein, sugar free and low in fat. Kale, which is one of my favourite vegetables, is low in calories and has minimal carbohydrate content making is great for weight loss recipes, as long as it is cooked with little fat, sugar and salt. Kale is from the cabbage family and one of the most nutrient dense foods eaten today, it is also very high in vitamin C, vitamin K and a range of powerful antioxidants.
Recipe: Saltfish and kale fritters
Self raising flour
Handful of kale
1/2 spring onion, finely sliced
1/2 tsp turmeric
1/2 tsp chilli sauce
1 sprig of dried thyme
Firstly, heat some oil in a dutch pot.
Prepare all of the ingredients and combine together in a large bowl.
Slowly add the water stirring consistently until it makes a loose dough with a dropping consistency.
Once the oil is hot enough, use a tablespoon to add the mixture into the pot.
Cook for 5 minutes on each side. preheat the oven to gas mark 4.
Place kitchen paper on a tray and place each fritter on top so that the oil can be soaked up.
Place the cooked fritters into the oven to keep warm whilst the others are cooking.
Hello everyone and Happy New Year!! I hope this week has been treating you well so far. Last year was quite tough for many of us so I wish you all a wonderful 2021, onwards and upwards only 🙂
For anyone looking for a quick-ish breakfast recipe this is perfect for you. Only just a few ingredients that most people have in their kitchen cupboards and it requires minimal effort. I have used a nice, thick slice of bread to allow the egg to be soaked up and maple syrup which is commonly known as a natural sweetener and healthier than sugar. Although maple syrup contains some vitamins and minerals, it is very high in sugar and should be consumed in low quantities. Eggs are a great breakfast source because they contain lots of protein which helps to repair and maintain the body, as well as being a long lasting source of energy.
Recipe: French toast and maple syrup (serves 1)
1 slice of bread
Oil, for frying
Heat oil in a frying pan on a low heat.
Slice the bread in half and crack the egg into a bowl.
Place the bread in the bowl and leave to soak up the egg for a couple of minutes, coating both sides.
Once the oil is hot, place both pieces of eggy bread into the pan and cook for 4-5 minutes on both sides.
Once done, drizzle with a little maple syrup and serve.
For me, breakfast is the meal I tend to struggle with the most because when I eat in the morning, I want to feel full and ready to start the day without the need to snack before lunch. I do enjoy toast, cereal or a croissant on the odd occasion but sometimes it just feels a little repetitive. I’ve made a couple of breakfast muffins in the past which I have shared on my blog and it’s something I enjoy eating because they are often packed full of nutritious foods and can be so versatile.
Although there is sugar in the recipe, it also contains chia seeds and grated apple and carrots. The finish is quite a moist, soft cake which is nice and tasty even more hearty when warm. Click here for the original recipe.
Recipe: Carrot, apple and chia seed muffins (makes 4)
1/2 carrot, grated
1 apple, peeled and grated
1/2 tsp cinnamon
Zest 1 lemon
1 1/2 tbsp chia seeds
60g brown sugar
60g self-raising flour
1/4 tsp baking powder
1/4 tsp bicarbonate soda
Sprinkle of oats
Preheat the oven to gas mark 5 and line a tine with 4 muffin cases.
In a large bowl, mix the grated carrot, apple, cinnamon, lemon zest, chia seeds, sugar, oil and eggs. Leave for 5 minutes to allow the chia seeds to absorb some of liquid.
In the meantime mix the flour, baking powder and bicarbonate soda in a separate bowl.
Gently stir the flour mixture into the carrot mix until well combined.
Spoon evenly into the muffin cases, sprinkle with oats and bake in the oven for 20 minutes.
Leave to cool for at least 5 minutes before eating.
Hello everyone, I hope your day has been well. Today’s recipe is something I would usually eat on a Sunday afternoon for my dinner with some veg and salad on the side. It’s quite a simple nutritious meal with protein from the chicken and fibre and magnesium from the brown rice. Sometimes the idea of eating healthily might seem quite difficult but a simple switch of white to brown rice makes such a big difference. I’ve not included a recipe or measurements here as I didn’t follow a recipe but you can get an idea of what ingredients to use below. I’m all about flavour with food.