I’m putting this recipe up for purely selfish reasons – I can never find the recipe when I need it. And getting a good balance of healthy ingredients like almonds, cranberries oats and rice crisps in the right proportions takes a lot of experimenting!
I should say here that it’s been a ridiculous amount of time since I posted last.
I’ve been moving house. Again. I feel like a tequila-drinking kitten that has been chasing moths (my friend Megan used this expression this week, I don’t understand it, but I love it and wanted to use it). (more…)
Right. Let’s mince.
This is a two part series on making fruit mince pies. Firstly, you need to get your mince soaking. Preferably for at least one week, up to a month (OK OK, AT LEAST over night, all right?).
Then, once that’s done skip across and check out ‘Why making fruit mince pies will be the death of you – part 2 (the pastry)‘.
I do love eating fruit mince pies. Here’s what we’re aiming for: (more…)
Here’s a healthy little alternative to regular chocolate chip muffins.
They’re more bread like in texture than a soft muffin, but they’re damn filling and taste great. (more…)
This recipe is awesome as it uses natural yogurt instead of butter, making cornbread on the side a smashingly healthy choice. Yet, they still taste buttery, it’s a baking mystery I tells you!
½ cup flour
½ cup of cornmeal (also known as polenta – found in with the polish food in UK supermarkets and with the pasta in Australian)
1 tablespoon sugar (more or less to taste)
½ teaspoon baking soda
¼ teaspoon salt
½ cup plain fat-free yogurt
¼ whole kernel corn, drained
Preheat oven to 180 C. In a medium bowl combine dry ingredients. Then put everything else in and give it a good stir. Pour in to a sprayed square tray or fill eight muffin cups to about ½ full, as I have.
Bake for approximately 20 minutes, best served warm. When I defrost them to have with leftovers, I often pop them back in to the oven to give them that crustiness again.
Healthy? 80 calories a serve/muffin.
Gluten free: Switch out the flour for your GF flour alternative and these taste exactly the same.
Do: add an optional ¼ cup jalapenos and/or olives – it’s great if you are making it to go with chilli con carne, not so much with dishes like Moroccan lentil soup, too many flavours.
Storage: Store in an airtight container or they freeze well. Putting them back in the oven for 10 minutes when serving with leftovers is extra nice.