These are just some of the biscuits that I make for my pregnancy and postnatal classes.
More added all the time.
Let me know how you get on!
120g white flour
140g spelt flour (or wholewheat flour)
1 tsp bicarb of soda
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
200g unrefined brown sugar
180ml vegetable oil (I sometimes use melted coconut)
1 tsp vanilla extract
60g dark chocolate (make sure it's dairy free if you want vegan biscuits), rioughly chopped
Handful raisins, roughly chopped (but I don't bother!)
Handful brazil nuts, roughly chopped
Step by Step
Sift flours, soda, baking powder, salt and cinnamon into a mixing bowl.
In a separate bowl, mix sugar, oil and vanilla. Add to the mixing bowl. Stir gently. Add chocolate, nuts, raisins and water. Stir till just combined.
Put around 1 heaped desert spoon (but depends on what size cookies you're after!) of mixture onto lined tray. Push down into cookie shapes with fingers. They spread, so leave 5cm or so gap between each.
Bake for around 10-12 minutes, rotating tray half way through. Take them out when they have just firmed up; they will continue cooking as they cool and crisp up nicely. Don't move them to a wire wrack til they have cooled and firmed a bit.
Delicious, chewy cookie-based nirvana!
This recipe is from 'Peace and Parsnips' by Lee Watson
225g porridge or rolled oats
110g butter (or non-dairy spread to make it vegan)
85g sugar (different types will give different results, experiment!)
2 tbps golden syrup
Step by Step
Melt the butter, sugar and syrup slowly in a pan. Add everything else. Stir!
I usually replace a portion of the oats weight with a variety of things such as seeds, dessicated coconut etc. I also play around with flavours, adding vanilla or cocoa powder or lemon and ginger for example. I also usually double or triple the recipe!
Press into a suitable sized, lined baking tin (want fat or thin flapjacks, you decide!) and bake for around 20 mins. Mark into squares in the tin but leave them in tin til cold. Then break or cut into pieces. Cook for longer if you want crunchy flapjacks, less if you like them softer.
Step by step
Melt butter. Add to sugars and mix well.
Add vanilla and egg. Mix again.
Seive in flour, salt and baking powder. Mix well.
Add your extras. Mix to combine.
Blobs (desert spoon size perhaps) onto lined baking tray. Leave spaces as they spread. 190C for around 10mins until just turning golden brown for chewy biscuits, leave til darker brown for crispier ones.
Let cool for couple of mins before transferring to wire wrack to cool completely.
This recipe is taken from the MindBodyGreen website and was devised by Rachel Druckenmiller. I often mess around with recipes and so too with tbut this one! Makes 18-20 balls.
Step by step
Toast 2 tbsp of the coconut. Set aside.
Pulse nuts and desicated coconut in food processor until completely ground up.
Add everything else (except toasted coconut) and blend til dough-like consistency.
Roll chunks into balls, and roll in the toasted coconut shreds.
Store in fridge.
Eat straight from fridge, or if you like them softer, let them soften out of the fridge for 15 mins before eating.
Sugar free, sweetened with dates. I promise they deliver a sugar fix, along with loads of healthy oats and coconut oils. You can get carob powder from health food shops, a great healthy alternative to chocolate, full of micronutrients, or use raw cacao powder. Coconut butter IS different to coconut oil. They both come in large glass jars, from health shops or supermarkets. (Recipe adapted from '100 Best Juices, Smoothies and Healthy Snacks' by Emily von Euw)
For the base:
For the topping:
Step by step
Line a baking tin with parchment, not too big. This makes around 16 squares (depending on how big you want them!).
Whizz dates and water to the consistency you want, leave a few chunks if you like to.
Melt butter and oil together, add vanilla, then add this to the date mixture, along with the salt and oats,
Mix together well.
Make the topping by melting the cocobut oil and then stirring in the carob powder. Poor on top of base and put in fridge,
Pop out of tin and cut into slices
Serve straight from the fridge.
These are inspired by a recipe I found in the Guardian by Kate Percy. I usually double it and use whatever fruits and nuts/seeds I have available.
5 heaped tbps condensed milk
1 heaped tbsp crunchy peanut butter
15g chia seeds
110g porridge oats
15g hazlenuts, roughly chopped
25g pumpkin seeds, roughly chopped
30g soft pitted dates, chopped
30g soft apricots, chopped
About 150-200g of your preferred chocolate for melting on top
Step by Step
Gently warm condensed milk and peanut butter til melted. Add everything else except chocolate and mix well before pressing into an oiled baking sheet (18x20cm).
Bake in oven 140C for 50 minutes or until golden. Leave to cool in tray before covering in melted chocolate. Allow to set. Cut into squares.
These lovely cookies are packed with so many good things that you can eat them for breakfast. Think of them as a cookie version of granola!
Step by step
Preheat oven to 180°C/Gas 4.
Add the flour, oats, baking soda and salt to a big bowl. Mix well so the baking soda and salt are evenly distributed. Add the remaining ingredients. Mix everything together.
Scoop by the tablespoon and press into rounds on an oiled baking sheet. Tidy up the edges. You'll probably get about a dozen per tray. If you don't want two batches, just freeze the rest of the mix for another day.
Bake for 10 mins, or till just starting to set and just picking up a little colour. They'll set to be soft and chewy like this. If you'd prefer them crisper, flip the cookies over and return to the oven for 3 mins or so to crisp up the bottoms.
Once cooked, they store nicely for a week in an airtight container.
grated zest of an orange
25g unsalted butter
and for shortbread dough
150g unsalted butter
225g plain flour
1/2 tsp baking powder
125g castor sugar
1/4 tsp sea salt
1 tsp vanilla extract (optional)
Step by Step
Make filling... put figs (roughly chopped), zest, cinnamon, butter and water in pan. Bring to boil. Remove from heat and leave to cool a bit before blending to a coarse paste.
Make shortbread... rub diced coldish butter in bowl with flour, baking powder, cornflour, sugar salt and vanilla. Take out 1/3 of mixture and leave as breadcrumbs. Add water if needed to the remaining 2/3 of mixture til it coheres into a ball.
Press 2/3 shortbread mixture into buttered 24x20 swiss roll tin. Spread on filling. Sprinkle remaining 1/3 shortbread mixture on top.
Bake 25-30 mins in 180C oven. Leave to cool in tin. Cut into 16 bars.
(Recipe inspired by Date Slice recipe in Dan Lepard & Richard Whittingtons book 'Exceptional Cakes')
Easy to make, easy to adjust depending on taste and what's in your store cupboard. This is a list of ingredients which I used to make the truffles for this weeks' classes (10&11 Dec 2014)
Dried fruit - dates, apricots, raisins
Ground pumpkin and sunflower seeds
Raw cacoa powder
Raw cacoa nibs
Step by Step
Blitz fried fruit in food processor till in small pieces, add everything else except for the coconut (I ground up my pumpkin and sunflower seeds first in a smaller herb chopper that I have, but you could leave them whole, or chop roughly by hand). You want to end up with a blob of mixture that holds together, not too sticky or too dry, and that tastes to your liking. Adjust accordingly.
Roll into balls (you decide how big!) and roll in dessicated coconut. Lasts for couple of weeks in fridge, or freeze for longer.
Ingredients (makes 8-12)
70g demarara sugar
50g manuka honey
20g golden syrup
50g sesami seeds
40g sunflower seeds
40g pumpkin seeds
40g jumbo oats
30g porridge oats
35g sour cherries, chopped (or other dried fruit)
Step by Step
Melt butter, sugar, honey and syrup together. Take off heat and add tahini. Mix. Put all other ingredients into a bowl, mix, and then mix with the melted ingredients. Line a tin with parchment and press in mixture. Bake 20 mins at 170C til bubbling and golden. Leave to cool for 10 mins before slicing and then leave to cool completely.
This recipe originally comes from Anna Hansen of The Modern Pantry (themodernpantry.com). I often make it without the cherries, sometimes use peanut butter instead of tahini if I've runout, and regular homey rather than manuka, just depends what's in the store cupboard.
Easy to make, easy to adjust depdening on taste and what's in your store cupboard.
Ingredients (makes around 14-16 depending on size)
100g dried apricots
zest 1/2 orange, finely grated
pinch of sea salt
1 tbsp maple syrup
Step by Step
Preheat oven to 180C and roast pecans for 3-4 mins til shade darker and aromatic. Cool. Whizz everything together in food processor till finley chopped and it sticks together. Roll into bite size balls (you decide how big!). Tip: I find it helps to have slightly wet hands. Lasts for couple of weeks in fridge, or freeze for longer.
These are from Jordan Bourke (jourdanbourke.com)
I got this from a newspaper, but it is an Allegra McEvedy recipe from her book Colour Cookbook. I add melted chocolate on top, that part is not in her recipe! Also, don't be limited with her ingredients, use what you have/like.
Ingredients - makes around 14 pieces
160g butter (I often use dairy free spread)
6 tbsp honey (I use raw)
80g flaked almonds
70g chopped dried apricots
80g chopped dried prunes
100g chopped dates
1tsp fennel seeds
1tbsp pumpkin seeds
1tbsp hemp seeds
Melt butter and honey in a pan. Stir all other ingredients together in a bowl then mix in the butter and honey mixture. Line suitable pan (20x30cm perhaps) with nonstick paper. Pack it in tight. Cook 45 mins or til slightly brown (160C). Allow to stand for 5 mins before cutting into squares. Or, cool then poor on melted choc (dark or milk). Put in fridge. When set, cut with sharp knife. I like to serve it straight from the fridge.
This is a Dan Lepard recipe. Works every time.
Ingredients - makes 35 small, or less larger
50g unsalted butter (or dairy free spread)
50g golden syrup (I sometimes use malt barley)
50g stem ginger, drained chopped into small bits
50g caster sugar
50g light soft brown sugar
1 egg yolk
150g spelt flour (I use brown spelt)
1 tsp gr ginger
1/2 tsp bicarb of soda
Warm butter, syrup and stem ginger in pan til butter melts. Remove from heat and beat in two sugars and egg yolk, then flour, ground ginger and bicarb. Stir to smooth, soft dough. Line baking sheet with nonstick paper and place teaspoon size balls (15g) around 6-8cm apart. Bake around 7-10 mins (200C), till puff up like macaroons with golden tinge at edges. Remove frmo oven and let them sink back down and cool, then cool on rack.
I make these a lot for classes and for me and my family. Lots of you have asked for a recipe so here it is. They always taste different because it just depends what I have to hand at the time.
What's so great is that not only are they healthy and delicious, you can make a huge batch and freeze them. They keep for ages in the fridge and even longer in the freezer and they take just minutes to defrost.
Basic ingredients (as much organic as you can)
Dried fruit (eg dates, figs, raisins, goji, apricots)
Blitz these up together in blender.
Add any combination of the following
Seeds (eg chia, sesame, linseed, pumpkin)
Raw cocoa nibs
Raw cocoa powder
and possibly flavourings like...
Fresh or ground ginger
Grated lemon zest
Mix all together. If not sweet enough, add more dried fruit, or honey/maple syrup. If too sticky, add more ground almonds or oats. Roll into balls. Roll balls in desicated coconut or chocolate powder if you like.