This weekend I baked a delicious Apple cake whilst at home which I thoroughly recommend as a slightly better for you, sweet and succulent snack. I found the original recipe here, but adapted it slightly to fit the ingredients in my cupboard!
You will need:
– 2 large cooking apples, a teaspoon of butter, the zest of half a lemon and 3 teaspoons of caster sugar to make the apple sauce
– 150g Wholemeal flour
– 120g Caster sugar
– 1 teaspoon baking power
– 1 egg
– 2 eating apples
– 50g chopped almonds
– 2 teaspoons ground cinnamon
To make the apple sauce:
Peel, core and chop the cooking apples and cook in a saucepan with 4 tablespoons of water and the zest of half a lemon until they are soft and mushy. You may have to add a few more tablespoons of water to stop the mixture sticking. When the apples are in a thick paste, add the sugar and butter, stir in and put to one side. You will need this later.
Making the Cake
Next, sieve the flour and mix in with the cinnamon, sugar and baking powder.
In another bowl, core, peel and chop the 2 eating apples and mix in the almonds, egg and your home-made apple sauce!
Mix the contents of the two bowls together and mix thoroughly.
Spoon into a well greased baking tray and cook at 180 degrees for approximately 30 minutes.
My oven is very slow, so I took it out after 35, but basically until the cake is browned and firm.
The other day I was in Boston Tea Party, one of my favourite cafes in Bristol, eating a Sugar-Free banana and Date Flapjack. I chose it over the delicious looking Brownies/Blondies/carrot cake array because I’ve been eating a lot of sugar recently and wanted to steer clear for a while. Anyway, the flapjack was delicious and didn’t taste bland at all, so I was inspired to try it myself. Googled the recipe and a couple came up but the basic gist was so easy! You need very little ingredients and the beauty is many of them I had anyway. I switched dates for cranberries and added some optional cinnamon but this easy recipe turned out to be a hit with my house-mates – so here it is!
- 2-3 bananas
- A packet of dried cranberries
- 80ml vegetable/sun-flower oil
- 2 cups of oats
- Vanilla essence
Pre-heat the over to 175c and grease up a tin – this mixture doesn’t make that many flapjacks so make it a small-ish one. Next, slice and mash the bananas then literally add everything else and stir in well. Leave the mixture to sit for 5 minutes to allow the oats to soak up the all the oils, then spoon into the baking tray and cook for around 25 minutes. So easy! The vanilla essence and cinnamon is optional, but as there is no sugar or maple syrup involved I find them pretty essential for adding flavour. Although this defeats the point of it being sugar-free, I also thought they might taste nice with a small spoonful of honey added. Another great thing about this recipe is that it’s almost gluten-free. One of my house-mates shouldn’t have eaten this last night but she couldn’t resist – if you do want to make it gluten free just look out for gluten-free oats. They’re slightly more expensive but worth it if you’re gluten intolerant.
Final tip – slice while warm! The bananas keep the flapjack moist when cool but always best to cut it while still soft.
The other day, a friend and I were scrolling through my iPhone photos and noticed just how much I take photos of my meals…slightly weird habit. This has also revealed to me I eat far to many chickpeas. Life.
Unfortunately I can’t take credit for the delicious looking Olive Bread on the left hand side. They were baked by a friend earlier in the week and they were a-mazing.