Desserts & treats

Breakfast Peanut Bars

I love a nice warming family breakfast in the winter months and nothing hits the spot like a bowl of creamy porridge with a variety of toppings and a drizzle of raw honey!

Time is not always on my side in the mornings though and these breakfast bars are the perfect alternative to my fave breakfast porridge. They are not served hot but they certainly hit the spot with a little fruit and yoghurt on the side.

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You can make these bars ahead of time at the weekend and store them in an airtight container. They last a week or so like this and make the perfect meal prep recipe for breakfast.

What’s in the bars…

These bars include all of my favourite porridge ingredients, organic oats, runny honey, nuts, seeds, dried fruit. You can vary them a little to suit your own tastes but the ingredients I have chosen work really well together.

Best way to use these bars…

These bars are packed with energy and for that reason I think they make the best speedy breakfast snacks. You can serve them alongside a piece of fruit and a live yoghurt for a nice balanced family breakfast.

They also make fab school snacks and I love to pop them in a paper bag for break snacks or in the kids lunch boxes. I usually half them for the kids lunch boxes as they are quite large the way I cut them.

You can also crumble up leftover bars and use them to top ice cream, smoothie bowls or that creamy bowl of hot porridge you might have time to make. They also make perfect travel snacks. Pop some in a paper bag for a picnic or road trip to keep hungry tummies full.

Breakfast Peanut Bar Recipe

125g of unsalted butter

150g of coconut sugar

75g runny honey

125g of crunchy peanut butter

200g oats

75g of chopped dried apricots

75g of chopped dates

75g of sunflower seeds

75g of pumkin seeds

Butter a baking tin and turn the oven on to 160.

Melt the butter, sugar, peanut butter and honey in a small saucepan on a low to med heat. Stir until the sugar has combined and melted.

Combine all of the other ingredients in a large bowl.

Pour over the melted ingredients and stir thoroughly.

Spread the bar mixture into the baking tin and cook for around 30-40mins or until the mixture is firm to touch.

Leave to cool completely before cutting up into bars as the mixture can sometimes crumble if you try to cut it up hot.

Enjoy! x

If you enjoyed this recipe you might also like to try my delicious creamy leek and cheese tart (click the image below).

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My family recipes are delicious, seasonal, and made with real whole foods which are all tried and tested by my four beautiful children.

Luxury Lemon & Lime Curd

Lemon curd… oh how we love your sweet taste in this household! This traditional recipe is high in butter, sugar and eggs so if your on a diet check out my egg and dairy free recipe for lemon curd here its probably a tad healthier lol!

If you want the real thing though hang around for this delicious Luxury Lemon & Lime Curd.

Jump straight to recipe

What makes a good curd…

Well a tonne of butter…quite literally! A load of sugar and a few fresh free ranging eggs and a lot of love of course! I’d love to meet the genius who created this finger licking, moreish jar of goodness! They would definitely be a like minded friend of mine. I’ve used half lemon juice and half limes in this recipe because I love limes too and the flavour is lovely!.

How do I use lemon curd…

Well apart from spooning it out of the jar at 10:30pm at night when all the kids are in bed (oops did I say that out loud!)….I mean apart from neatly spreading it onto your breakfast toast there are so many uses. You can use it to spread inside a lemon sponge cake, I have a delicious recipe for a (lemon and poppy seed pound cake) using fresh lemon yoghurt with curd spread inside, it is soooooo good! If heaven is on earth its in this cake!

You can also use it to spread warm scones fresh from the oven, fill muffins, top ice cream with a shaving of lemon peel on top or even to fill a lemon cake bar for a delicious school snack treat. The possibilities are endless.

Lemon Curd Recipe

375g of organic unsalted butter

3 lemons and 6 limes juiced

500g of golden caster sugar

25g of cornflour

4 med free range egg yolks

4 sterilised 250ml jars

Chop the butter into smaller pieces and add to the pan. Melt and stir.

Add in the sugar, on a medium heat, keep stirring until dissolved and bring to a boil. Mix the corn flour with about 50ml of water and add to the butter and sugar. Stir for a few minutes.

Add another 50ml to the egg yolks in a cup and add to the mixture.

Remove from the heat and stir in the eggs whisking vigorously.

Pour into your lovely sterilised jars leaving about a 1cm from the top. Seal and store. Label them with a shelf life of about six months.

You can also add some lovely ribbon and labels to make pretty little gifts. Enjoy!

If you enjoyed this recipe you may also enjoy my delicious Easy Preserved Lemons. Click on the image below to check it out. They also make delicious presents.

…or if you love indulgent recipes like this one then feel free to click the image below for my awesome sticky toffee pudding!

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My family recipes are delicious, seasonal, and made with real whole foods which are all tried and tested by my four beautiful children.

Sticky Toffee Apple Pudding

The New Year is here and many of us are hitting the gym and pounding the streets with new trainers and sports gear….

…meanwhile I’m in the kitchen creating delicious full fat hearty puddings for the family drizzled in toffee sauce and lashings of thick fresh cream! Oops!

I do promise some healthier winter recipes are on their way but in the meantime please enjoy a slice of this divine Sticky Toffee Apple Pudding with some thick cream.

This pudding is certainly a well deserved treat in the cold winter months. We were out in the garden planning and plotting our growing adventures for this year and it was super cold.

I left the family defrosting by the fire and rustled up a delicious lunch of pan fried duck breast with a side of seasonal slaw and for a treat we had this delicious sticky toffee apple cake drizzled in toffee sauce and cream to warm everyone up. It’s fair to say it went down well with the kids!

I have used organic ingredients in this recipe but you can use non organic if you desire. Its important to use the golden caster sugar if you can source it as I think the flavour is better for the purpose of this recipe.

Ingredients

Toffee Sauce

125g of unsalted butter

60g of golden caster sugar

60g of muscovado sugar

200ml of thick double cream

Pudding Batter

60g of unsalted butter

80g of golden caster sugar

70g of muscavado

2 medium eggs

180g of plain flour

1tsp of baking powder

1tsp of bicarbonate of soda

1tsp of cinnamon

1tsp of ground cloves

1/2tsp of salt

200g of grated apple (2 med apples)

90g of chopped walnuts

Heat the oven to 180 and butter a suitable baking dish.

Add all the sauce ingredients into a small saucepan and gently heat through until the butter has melted.

Bring to a bubbling boil and stir for around five minutes or until the sauce has thickened enough to stick to the spoon or whisk.

Pour half of the sauce into your buttered baking dish and leave to cool while you make the cake.

Beat together the butter and the sugars, then add the eggs to the mixture and continue to beat together until it is all well combined.

Sift the flour, baking powder, bicarbonate of soda, cinnamon, cloves and salt into the mixture and mix again to blend together. Add in the grated apple and the chopped walnuts and mix together gently.

Spoon all of the mixture into the baking dish on top of the sauce and bake in the oven for around 45 minutes or until a knife inserted into the hot cake comes out clean.

Make many holes in the top of the pudding with a fork and pour the remaining sauce over the top of the pudding. Leave to soak into the cake for a few minutes and then serve in squares with extra cream on the top.

Enjoy!

Hazelnut & Chocolate Stollen

This version of the traditional Christmas Stollen is absolutely delicious!

If you make just one thing this Christmas let it be this ‘Chocolate & Hazelnut Stollen’ bake filled with the colourful sweetness of cranberries, apricots, chocolate chips and the delicious blend of Christmas spices.

We enjoyed a slice of this warm with some delicious warmed spice apple juice. It’s so quick to pop on this delicious warming drink while you wait for the dough to rise and it makes the perfect accompaniment with a slice of Stollen by the fire. I have included the recipe below for you.

Spiced Apple Juice Recipe

4 liters of apple juice

1 sliced apple

1 handful of dried cranberries

2 cinnamon sticks or 4tsp of cinnamon

2 tsp of ground cloves

2 tsp of allspice

Pour all of the juice into a huge pot, I love my huge cast iron pot for this with the lid. Add all the spices, apples and cranberries and adjust to your tastes. Simmer for an hr or so and leave on a low heat to serve all evening.

This lasted us a few nights but you could also half the recipe. Its also important to use good quality pressed apple juice instead of concentrate which tends to be too sweet.

Stollen Recipe

100g of dried cranberries

30g of chopped hazelnuts

50g of dried chopped apricots

200ml of warm apple juice (you can use the drink above too, it works really well just make sure its not too hot)

1tbsp of dried yeast

250g of strong white flour (an additional 50g when fruit is added)

2tsp of cinnamon

2tsp of allspice

1/2tsp of ground cloves

80g of chocolate chips

10g of coconut oil

2tbsp of icing sugar

100g of chocolate chips (for melting)

Soak the dried cranberries, hazelnuts and dried apricots in 100ml of hot water and set aside (you can increase the quantities of fruit if you prefer it sweeter).

Add the warm apple juice to a small jug and sprinkle in the dried yeast. Stir gently and set aside to bubble and activate for 15-20mins.

Add the flour, cinnamon, allspice, cloves and coconut oil and mix together. I use the dough hook on my kitchen aid for creating the dough but you can, as described in this recipe, knead by hand.

Once the yeast has been left to activate add it into the flour and spices in the bowl. Mix together to create a smooth dough, adjusting the flour or adding a little water if necessary. You should have a relatively non sticky dough which can be handled without feeling too sticky in your hands. If its too sticky add a little extra flour.

Remove the dough from the bowl for kneading. Add a little vegetable oil to your hands to reduce sticking whilst kneading. Knead for 10 minutes until completely smooth and pliable.

Place in a bowl which has been lightly oiled and cover with a clean dish towel and leave to rise somewhere warm for one hour.

Remove from the bowl again. Drain the soaked dried fruit, nuts and chocolate chips and add to the dough. You might need some additional flour at this point so that the dough doesn’t become sticky due to the extra moisture. Knead for a further 10mins.

Leave to rise again for another hour in the same warm place.

Shape into a rounded loaf shape and bake at 180oc for 30-40minutes or until lightly brown and when tapped on the bottom it should sound hollow.

Leave to cool on a wire cooling rack for around half an hour.

Add the icing sugar into a small bowl with a little water to create a thick but runny paste. You can either paste this onto the whole top of the loaf and finish with a dusting of icing sugar or you can drizzle it as I have in the image above.

Melt the chocolate and drizzle across the loaf. Sprinkle with some additional chopped hazelnuts and slice to serve.

Enjoy!

Granny’s Gingerbread

I love a hot latte style drink and a thick slice (emphasis on the thick!) of this delicious sticky gingerbread. I use this to create a hearty and warm filling breakfast with some stewed slices of apple on the top and a sprinkle of additional walnuts. It also makes a great after school snack or wrapped in a little beeswax a school break time piece.

Follow the recipe below for a delicious addition to your Autumn faves!

Ingredients

125g of butter

50g golden syrup

175g molasses

225g spelt wholemeal flour

2tsp of baking powder

1 tsp of ground ginger

75g of soft brown sugar

2 eggs

50g chopped walnuts

150ml almond milk

1/2 tsp of bicarbonate of soda

Turn on the food mixer or processor and cream the butter, golden syrup and molasses. Add in the flour, baking powder, ground ginger, brown sugar and mix further. Whisk the eggs with a fork in a cup and add to the mixture, mix further on a medium setting. Add in the chopped walnuts and milk and bicarb, mix further and pour ino a lined or buttered loaf tin. Bake at 160oc for 1hr and 30 mins. Remove, cool and serve.

Apple Oat Bars

These are such a great breakfast snack and make a perfect make ahead breakfast for busy families!

I used the apple pie butter recipe for the filling but you can also use canned pureed fruit. The recipe is very simple and I hope you enjoy these fruity bars as much as we did!

Love Angie x

Ingredients

1 cup of all purpose flour

1 cup quick cook rolled oats

2/3 cup of brown sugar or coconut sugar

1/4 tsp of baking powder

1/2 cup of butter

1 1/2 cups of apple butter or other fruit filling

Preheat the oven to 180, grease a baking tray and combine the flour, rolled oats, brown sugar and baking powder. Crumble and rub together in the bowl until it looks similar to the crumb topping for apple pie.

Set aside half a cup of this mixture and press remaining into the tray. Spread the apple butter on top of the pressed in mixture and sprinkle the remaining oat mixture on top. Press down lightly.

Bake for 30-35mins. Cool, then slice into chunky bars!

Apple Butter Recipe

I made this super delicious apple butter recipe at the start of the week last week and used it in over 3 recipes! We had apple butter on banana bread, apple butter filled oat bars and oat muffins with apple butter as an ingredient. It was a real time saver and it was enjoyed by all the family. You can also spread it on toast, dip fruit in it, serve it with ice cream or even use it for pie filling! mmmm pie! ๐Ÿ˜‰

Below is the recipe for this super delish apple butter!

Ingredients

8 Large Granny Smith Apples

3 cups of apple juice

1 cups of sugar

1 tsp of cinnamon

1/2 tsp of ground cloves

1/2 tsp of ground allspice

Peel and chop all the apples up and pop into a large pan with the remaining ingredients. Bring to a quick boil then lower to a simmer for 30mins, stir frequently and mash at the end. Store in a kilner type sealed jar in the fridge to use as needed. Enjoy!

Chocolate Brownie Cake

Suitable for Vegans

This cake is soooo delicious and even without the butter and eggs it is so super moist! I would recommend it to anyone looking for a vegan friendly cake recipe and for anyone looking to cook less with eggs or butter.

Ingredients

1 3/4 cups of self raising flour

1 1/2 cups of golden caster sugar

3/4 cups cacao powder

Pinch of salt

1 1/2 cups of hazelnut milk (or other dairy free milk)

1/2 tsp of apple cider vinegar

1/2 cup of organic rapeseed oil

2 tsp of vanilla extract

1 cup of boiling water

Topping:

Hazelnuts

Cherries

4 Tbsp of Cacao Powder ( I used Pacari’s drinking cacao with ginger)

4 Tbsp of Golden Icing Sugar

My ingredients are always organic where possible.

Instructions

  1. Add the flour, sugar, cacao powder and salt to a mixing bowl (I use my trusty kitchen aid) and mix on a low speed together.
  2. Mix the milk and vinegar together in a jug and leave for a few minutes.
  3. Turn the flour mixture back on low speed and slowly add in the oil, milk and vinegar and the vanilla extract and blend together for a minute or so.
  4. Add in the boiling water and mix on low, increasing the speed to medium to ensure its all fully blended.
  5. Pour into a well oiled cake tin, I used a drop of the rapeseed oil to oil the tin.
  6. Bake on 160-180 for around 40 minutes. Poke a stick or clean butter knife through the center of the cake to see if it is cooked through. If it comes out clean its done, if its still sticky it needs some more time in the oven.
  7. Leave the cake to cool.
  8. Add the cacao and icing sugar together in a bowl and add a little hot water splash by splash to mix through to a paste like consistency.
  9. Spread the icing on the cake and decorate with nuts, cherries or fresh strawberries.
  10. Slice and enjoy! Remember to share ๐Ÿ˜‰


If you enjoyed this recipe and want to see more recipes and other Holistic Health ideas check out my YouTube Channel by clicking on the link below.


Luxury Lemon Curd

Luxury Lemon Curd

This is such a delicious and super easy lemon curd recipe made without eggs and butter. I was using it for the inside of a coconut cake but you could also spread it on scones, toast or spoon a little on other desserts. Its a real treat! Enjoy!

Ingredients

Juice of 2 Lemons

Juice of 2 Limes

1 Cup of Sugar

1 Tbsp of Coconut Oil

1 Tbsp Coconut Cream

1/3 cup of Cornstarch

Pinch of Salt

Pinch of Tumeric

Glass jam jars

Instructions

  1. Add all of the ingredients to the pan and whisk on a medium heat, bring to the boil and lower the heat. Continue whisking on a low heat until it has thickened and all the ingredients are blended together. There should be no lumps left.
  2. I pop my glass jars in the oven on the lowest setting for 15-20mins to sterilise and I use a bowl of boiling water for the seals. Sterilise your glass jars in this way or your own way.
  3. Pour the thick curd into your dry, sterilised jars and cool a little before sealing. Store in the fridge.


Chocolate Milkshake Recipe

chocolatemilk

I love chocolate milk and especially this healthy homemade chocolate milk recipe made with juicy medjool dates and peanut butter powder!ย  This recipe is so quick to make and makes a great after school snack for the kids or a treat for the bigger kids at home ๐Ÿ˜‰

DSC04161.jpg

ingredients

Serves 2/3

1 Banana

2/3 Pitted Medjool Dates

1 Tbsp Peanut Butter Powder

3 Tbsp of Raw Cacao Powder

2 Tbsp of Pumpkin Seeds

2 Tbsp of Sesame Seeds

1-2 cups of Almond Milk

Water

You can vary the ingredient quantities a little here and there to your tastes.

Blend all of the ingredients in a high powered blender and serve cold.ย  Adjust the almond milk or water for your preferred texture.ย  My favourite is a double cream texture.ย  In the winter I like to keep the blender on to serve it a little warmer, you could also warm it up on the cooker to make creamy hot chocolate.

Enjoy!

Angie Milne

If you loved this recipe and would like to watch some instructional cooking videos and other holistic health tips and ideas pop over to my YouTube Channel and subscribe to be kept up to date with healthy snacks for all the family!

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