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High-Fibre Muesli Bars

I have a new baby nephew!  He’s very cute (as babies tend to be) and everyone is besotted and spending a lot of time gazing at him, taking photos, and generally coo-ing in his direction.  What is it about babies that makes everyone go a bit nutty?

In trying to help out my brother’s family, I baked a few meals to pop in the freezer and a few little treats to go in school lunchboxes, for bub’s four older siblings.  One such treat included these muesli bars (granola bars if you’re in the U.S.) that I modified from a recipe found at  http://superhealthykids.com/.  I have to confess, I made the munchkins a batch and then, unwisely, made myself some.  I am not good at stopping at one treat – I will generally convince myself that I can have just one more, and just one more…and so on.  I am a bit binge-y these days.  I am consuming my emotions in vast quantities.  Which translates to having no willpower whatsoever and basically just shoving food into my face, regardless of how large my thighs are getting or whether I can do up my pants.

At any rate, these muesli bars are quite delicious and super simple to make.  I was looking for something I could give the kids that was nut-free (because their school has a ban on foods containing nuts due to the rise in allergies) and this fit the bill.  Coconut is not a true nut (it’s considered a fruit, technically) so isn’t on the banned list (but do check to see if it’s ok with your school and allergy-prone kiddiwinks).  You should also check to see that the seeds used are not from a plant which also processes nuts.

I added flax meal to the original recipe to incorporate some extra fibre.  You could easily add some chopped dried fruit, dessicated coconut etc.   Choc chips would be nice too 🙂

 

Ingredients
  • 2 cup – quick oats, dry
  • 2/3 cup – raw caster sugar
  • 1 cup – flour, wholemeal
  • 1/2 teaspoon – bicarb soda
  • 1/2 teaspoon – baking powder
  • 1 teaspoon – cinnamon
  • 1 teaspoon – salt
  • 1 teaspoon – vanilla extract
  • 1/2 cup – honey
  • 2 tablespoon – coconut oil, melted if it has turned solid
  • 1/4 cup – sunflower seeds
  • 1/4 cup – pumpkin seed kernels
  • 2 tablespoons ground flax meal
Directions
  1. Mix all ingredients and press into rectangular pan, (mine was 32cm x 23cm) lined with baking paper. The mixture will be really dry, kinda like crumble mixture.  That’s ok – that’s how it should be.  Trust me.
  2. Press mixture right to edges of pan.  Flatten with a fork.
  3. Bake at 160 degrees celsius for 20 minutes or until edges are browned. Take out and before it cools, score lightly into bars (mine made 15).  This makes it MUCH easier to break them into bars later.  Otherwise you just have a crumbly bunch of, well, crumbs, everywhere.
  4. Once completely cool, break or cut into bars and store them in an airtight container.

Ta-da!  Easy-peasy.

Superhealthykids.com has lots of simple, tasty, healthy recipes to try.  Check them out!

Thanks for dropping by.  Have an awesome week 🙂

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Easy Lemon Delicious

Lemon Self-Flagellation Pudding. When you’re sad and hating yourself for being a not very good human being, cook a guilt-laden dessert for yourself and shove it in your gob. Salty tears and a scoop of remorse add a little savoury note.

It’s been a rough week.  I hurt someone’s feelings and I feel terrible about it.  I’ve apologised and I think they’ve forgiven me but I can’t get the yuckiness out of my brain.

 I’ve had to say goodbye to people this week, a dear friend lost her beloved four-legged best friend, I’m anxious and tired, and everything seems tricky and hard.

Feeling miserable and sad and not liking myself very much, I turned to food.  Because that’s what I do.  I have been trying so hard to be good but last night was NOT the time to be disciplined.  So, baking was on the agenda.  The fat and sugar-laden agenda.

I had some lemons that were beckoning me (they’re fruit – that’s healthy, right?) and I was not looking to create anything too difficult or taxing on my limited energy.  I wanted comfort food.  I wanted sweet, lemony, saucy comfort food.  So I made a Lemon Delicious Self-Saucing Pudding.  And then ate pretty much all of it.  Hating myself with every bite. Crying over the bowl as I stood at the kitchen counter.

I use this recipe from Best Recipes.com – it’s easy and fool-proof and takes no time at all to whip up and devour.  Which is good if you want to bake it and eat it in record time so there’s no evidence of your bad adulting left behind. Unless of course your brother comes home and catches you, standing in your PJs, sobbing into a steaming hot baking dish, your face smeared with lemon sauce and cake crumbs.

Lemon Delicious (Self-Saucing Pudding)

  • 1 cup self-raising flour
  • 1/2 cup caster sugar
  • 1 tsp lemon rind grated
  • 2 tbs butter melted
  • 1/2 tsp vanilla extract
  • 1/2 cup milk

Sauce

  • 1/3 cup caster sugar
  • 1 tsp lemon rind grated
  • 1 cup boiling water
  • 1/2 cup lemon juice

Preheat oven to 180C.
Sift the flour and pinch of salt together.
Add sugar and grated lemon rind, mixing well. Stir in melted butter, vanilla and milk.
Turn into a greased, ovenproof dish with deep sides.

Sauce: Sprinkle mixture with the sugar and lemon rind.
Combine boiling water and lemon juice and carefully pour over the mixture in the dish.
Bake for 30-40 minutes.

Stand for 5-10 minutes before serving.

Tears optional 🙂

 

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Super Simple Banana Bread

My workplace has a “health and wellness” program, that includes providing the staff with a box of fruit each week (to encourage us to eat healthily and not rely on the coffee van for cakes, muffins and sweets).  Inevitably, there is some fruit left at the end of each week, especially now that we have a lot less staff to eat it all.  So, I have been taking the leftovers home and making various baked goods with it.  I can’t stand the waste otherwise.  It might as well get eaten and not just thrown in the bin, right?

This week I had a few bananas that were overripe and needed using, so I made banana bread for my brother to take to his workplace for morning tea.  From one workplace to another – I don’t care who eats it, as long as someone does!

Here is my very easy-to-make, simple banana bread recipe.  It takes no time at all to whip up and is very flavourful, even if you only have a couple of small bananas to put in to it.  It slices nicely and is equally good served at room temperature, or toasted up and spread with a little butter.  Keeps well and can be frozen.

Super Simple Banana Bread

2-3 overripe bananas, mashed
1/2 cup soft brown sugar
1 tsp vanilla essence
1/3 cup melted butter or margarine
1 1/2 cups self-raising flour, sifted
Pinch of salt
1 egg, beaten lightly

In a large mixing bowl, combine the mashed banana, sugar, vanilla essence and melted butter.  Add the beaten egg and mix well.  Add the sifted flour and salt.  Stir until combined.  The mixture will be quite thick.

Put the batter in a loaf tin, lined with baking paper (or sprayed with non-stick spray, depending on the non-stick-ness of your tin!) and bake at 180 C for approx 30-50 minutes.
(NB : I have found that this cake takes very different amounts of time to bake depending on the amount of banana in it and whether or not you have a decent oven!
Check it after 30 mins, but be prepared that it may take longer).

Have a look every now and then to make sure it is not burning – it has a fairly high sugar content – cake is ready when it is just firm to the touch.  Allow to cool slightly in tin and turn out onto a rack.  Serve sliced, warm, with butter if you like.

That’s it – told you it was simple 🙂  It’s kind of a no-fail recipe and a good one to have in your arsenal of “what can I bake for afternoon tea/unannounced guests/school bake sale?” ideas.  Everybody likes banana bread, right?

Thanks for stopping by x

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Salted Butterscotch Cookies

Tonight, I was craving cookies.  This is not uncommon for me, which is why I do not keep them in the house.  Otherwise I would be eating them all the time.  But, tonight, I NEEDED a cookie.  Or several cookies.  Ok, a whole batch of cookies.  These little beauties satisfied that need and took no time at all to make.  Even less time to eat.

The secret is to use salted butter – this definitely gives them that extra little edge.  I usually bake with unsalted butter (I have to watch my sodium intake because of my kidneys) but these cookies really need that little savoury kick.  Trust me.  The golden syrup is also essential – don’t leave it out or substitute it with honey or some such nonsense.  It must be golden syrup to get that real butterscotch flavour.  You wouldn’t think that one little tablespoon would make a difference, but it really does.

I think these would make excellent ice cream sandwiches.  Just imagine some peanut butter gelato or a nice scoop of vanilla in between two of these – heaven!

SALTED BUTTERSCOTCH COOKIES

125g salted butter, softened
1 tbs golden syrup
1/2 cup soft brown sugar
1 1/4 cup self-raising flour, sifted

Cream sugar, butter and golden syrup until well combined.  Add sifted flour and mix to form a dough (you might need to mix the final bit of flour through with your hands).

Roll spoonfuls of the mixture into small balls and place onto a baking sheet.  Flatten slightly with a fork.

Bake at 180 c for approx 15 minutes.  Keep an eye on them as they can burn quickly.

Let them cool on a wire rack.

Demolish.

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Salted Butterscotch Cookies

Happy Munching! 🙂

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Strawberry Muffins

We’re having a little lunch at work this week to sort-of-farewell my library volunteer who is taking some time off to manage some family issues for the next couple of months.  She’s the loveliest person ever and always spoils me with home-cooked meals (which make me feel very guilty but not so guilty that I don’t go home and gobble them up, ha ha) and helps me out in the library and basically supports me more than she knows.  I didn’t know what to bring and didn’t have a lot of ingredients in my pantry to make anything very exciting so I did a quick panicked look through my cookbooks to find something I could bake.  I had some strawberries in the fridge that were a bit past it but still fine to eat so I wanted to incorporate them.

I ended up finding this recipe at Food.com and it worked a treat.  I adapted it slightly, but it was so easy and the muffins are very tasty.  I’m not actually a huge muffin fan, but I wolfed down a few of these – purely as a taste-testing exercise, you understand.  They were delicious.  And they’re a one-bowl wonder which is always good.  No butter to beat or anything fiddly or fussy.  A good standby recipe to have when you’ve got people coming over and have nothing to serve them.  This recipe took less than 30 minutes – from making to baking and then eating.  So quick!  This would be a good recipe for kids (and first-time cooks) to have a  go at.  You could substitute any fruit in the recipe so give them a try with raspberries or blueberries, apple or even pineapple.

Strawberry Muffins

Ingredients

1 2/3 cup strawberries, chopped
2 eggs
2/3 cup caster sugar
1/3 cup vegetable oil (I used sunflower)
1 1/2 cup plain flour
2 tbs milk
1/2 teaspoon bicarb soda
1/2 teaspoon ground cinnamon
pinch salt

Method

  1. Heat oven to 180 c
  2. Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
  3. Slightly smash strawberries in large bowl, using fork.
  4. Stir in sugar, oil and eggs and milk until mixed.
  5. Stir in other ingredients just until moistened.
  6. Spoon batter into muffin cups.
  7. Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
  8. Sprinkle with a little bit of sugar, if desired
  9. Cool 5 minutes.
  10. Makes 12 muffins.

Enjoy! (Best eaten the day you make them)

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Baked Apples and Custard

I love custard.  Sometimes you just want something warm, nourishing, sweet, and just a little bit childish.  It’s total comfort food.  It makes the world a much nicer place and improves just about any dessert.

But, I am ashamed to admit, I usually rely on custard powder to make my custard.  I just figured it’s easier and less likely to fail.  I never bothered to actually make the real stuff, from scratch.  Mostly because I thought I would do a bad job of it and end up with a burnt saucepan and me weeping over the stove.

Tonight I wanted to make something warm and luscious for dessert.  My diet at the moment is terrible;  I am comfort-eating like a crazy person, and today was no exception.  Stress and emotional turmoil make me want to stuff food in my face until the world goes away.  The world doesn’t, however, go away, and I just get fat and fed up with myself.  But, nevertheless, I wanted to make dessert tonight.

I had some apples that were looking a bit sad, and I didn’t want to waste them, so I decided to bake them.  And add custard, of course.  A search through the cupboard resulted in the discovery that I didn’t have any custard powder (I seem to remember similar searches in the past – every time resulting in “no custard powder”.  But do I remember to buy any?  No, I do not) so I decided to bite the bullet and make my own.

It was so easy.  Like, EASY!  In fact, it was easier and less labour intensive than using the powdered variety.  Tasted better too, as you would imagine.  It wasn’t that evil, bright yellow colour that you get from the instant stuff either.  Just custardy-coloured.  I used the recipe and method from the Stay at Home Mum website.

So, here are the recipes for both custard and apples.  Easy to make, even easier to eat.  Make them tonight.  Feel comforted 🙂

Baked Apples

Ingredients (for 2 Serves)

2 large cooking apples
6 dried dates, chopped finely
1 tbs brown sugar
1 tbs crunchy peanut butter
Tbs butter
1/2 teaspoon ground cinnamon
3/4 cup boiling water

Method

Preheat oven to 190 degrees celsius

Using a small knife (or an apple corer if you have such a thing…
note to self : buy an apple corer), carefully cut out the core and seeds, making a hole in the centre of the apple, about an inch or so wide.

In a small bowl, combine the dates, spice, sugar and peanut butter.  Fill the cavities in the apples with this mixture.  Dot 1/2 the butter on the top of each apple.

Pour the boiling water into an oven-proof dish.  Place the apples into the dish.

Bake for approximately 45 minutes, or until apple is tender.  You can baste with some juices from the pan, if you wish.

Serve with warm custard.

Custard

Ingredients (for 2 serves)

2 egg yolks (room temperature)
2 tsp cornflour
1 cup milk
1 tbs sugar
1/2 tsp vanilla essence

In a jug,

In a jug whisk together the egg yolks, cornflour and sugar until well combined.

In a saucepan gently heat the milk and vanilla until warm (not hot!), remove from the heat and add the milk to the egg mixture.

Tip it back into the saucepan and whisk constantly until boiling.  Take off the heat and whisk until the custard is thick enough to coat the back of a spoon (if mixture isn’t thickening, gently heat again).

Serve hot or cold.  If serving cold – add a layer of plastic wrap to the surface of the custard to prevent a skin forming.

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Sweet Process

Creating a card can be tricky
You start off with papers and thoughts
You fuss and you fiddle and change things around
Probably more than you ought

Then you decide on an image
Something that’s pretty and sweet
You shuffle your papers, add and subtract
And hope it forms something complete

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You ink up the edges carefully
To add some vintage distress
Your fingers are getting quite grubby
And the table is looking a mess

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You position all the pieces
And figure out what will go where
Should they be on an angle somehow
Or centred and straightened with care?

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Pieces all glued together
And suitable text added in
You try some little embellishments
To give it some sparkly bling

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Nothing says cute and jaunty
Like a birdie wearing a hat
You’re finished now, and everything’s done
And that, my friends, is that!

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Ok, so I am no poet… I won’t give up my day job any time soon 🙂
I’ve just come home from celebrating a friend’s 30th birthday – lots of delicious food and lovely company (as all birthdays should focus on!).  Happy Birthday MD 🙂

It’s late but I had to wind down before going to bed (I don’t know about you, but I can’t just go straight to bed after being out…my brain is too hyped up, especially after social occasions which, despite being enjoyable in this case, are stressful and nerve-wracking for me). Why I thought writing a poem would help me, I do not know.

But it’s off to bed now, with a hot water bottle (mandatory), some flannel jammies (very necessary) and strict and stern instructions to myself to get up early
(I have a breakfast to go to – seriously, all I do at the moment is eat).

Hope you’re having a happy weekend x