HEALTHY CHOC CHIP COOKIES

Juno, mixing

I have been dreaming about flapjacks but then got diverted by this simple recipe, which I have adapted. I added Stevia (hoping for some sweetness). Hmmm. I'm not sure that Stevia does what it's supposed to do. Anyway,the coconut and choc chips provide a little sweetness. 157 kcals per cookie.

Grating the apple

Before baking

Finished cookies

Ingredients:

·         1 cup porridge oats

·         1/3 cup dessicated coconut

·         1/3 cup dark choc chips

·         1 peeled eating apple grated

·         1/2 mashed banana OR 1 beaten egg

·         1 teaspoon natural vanilla essence

·         1 teaspoon Stevia

Method:

1.      Preheat oven to 200C, grease and line a baking tray with greaseproof

2.      Beat egg OR mash banana, in a bowl, add grated apple and vanilla essence and combine.

3.      Add  remaining ingredients: porridge oats, coconut, choc chips.

4.      Thoroughly mix together using a wooden spoon and then form into rounds with your hands and flatten onto the greaseproof.

5.      Bake for 12 to15 minutes until golden brown

6.      Cool on wire rack and enjoy!

BANANA & SEED BISCUITS - Great Irish Bake 1

Juno sieving

The Great Irish Bake for Temple Street is already underway here in Ballinasloe. Our jar is out, ready for collecting the money. We made Apple Crumble on Sunday (eaten too quick for pics!) and today it was Banana and Seed Biscuits. This recipe makes makes about 12 biscuits. 77 Kcals per biccie.

Banana and seed biscuits

INGREDIENTS
60g marg/butter
60g brown sugar
90g self-raising flour
50g mixed seeds (pumpkin and sesame)
1 small egg, beaten
1 small banana, mashed
half teaspoon mixed spice
1 tablespoon milk

METHOD

Preheat the oven to 190C.

Line two baking trays.

In a bowl, cream together the butter and sugar until smooth.

Add the beaten egg and mix

Add the mashed banana and mix

Sieve in the the flour and spice; stir into the creamed mixture.

Mix in milk and, finally, the seeds

Blob dessert-spoonfuls onto the prepared baking trays.

Bake for 20 minutes.

Allow to cool on baking tray for 5 minutes before moving to a wire rack.

VEGAN OAT BISCUITS

I had friends popping around unexpectedly on Friday morning and there was nothing to give them, so I needed a quick, tasty, gluten free biscuit that I could have done and cooling by the time they arrived. I went to my trusty Porridge book and of course good old Margaret Briggs had this recipe for School Dinner Oat Cookies. In a school she worked in years ago they served these with blancmange. How very Enid Blyton! These make a crisp, sweet, chewy biscuit. Impossible to eat just one.

Recipe:

125g porridge oats
125g butter or marg
125g caster sugar (I used half caster/half brown)
125g plain flour (I used wholemeal spelt flour)
2 tsps baking powder
pinch bread soda
2 tblsps + 1 tsp golden syrup

Method:

Preheat the oven to 180C
Grease two flat tins
Cream the sugar and marg
Add the porridge and the rest of the dry ingredients and mix
Mix in the golden syrup
Make into small balls (1 inch round) - this recipe makes about 18 - 20
Place on greased tins, leaving space - they spread!
Bake for 15 to 20 minutes