We have been away the past week on holiday to Aberdeenshire which has been wonderful. Plenty of sun, sea, sand, parks,picnics and bbq’s.I have to say I was quite disappointed to get back to reality but very pleased to see my kitchen and get baking! Seeing as I’ve not been here for a while I have a double whammy for you all. Two recipes! Both quick and easy and nut free. A few people have asked for recipes free from nuts so hopefully these will go down well. The first recipe I want to share with you is some delicious carrot and Apple juice. My son loves this, it’s bright orange which is really appealing and it has a nice subtle taste. Not too sweet but delicious enough to temp little tastebuds. Then in the spirit of not wasting good fresh food we made some super healthy cookies using the left over pulp from making the juice. I mean what could be better? Two bakes in one and you tick veg off the daily to do list.
Apple and carrot juice
- 1 Apple (peeled and chopped)
- 1 carrot (peeled and chopped)
- 250ml water
Place all the ingredients into a blender and blitz till smooth.
Pour through a sieve into a jug. Let it drip through a while to make sure all the liquid comes through
Set aside the pulp if you are making the juice pulp cookies
Drink your juice with a few ice cubes so it’s nice and chilled.
- 150g oats
- 1/2 cup carrot and Apple juice pulp
- 1/4 cup sultanas
- 1/4 cup coconut oil (melted)
- 2 tbsp maple syrup
- 2 tbsp desiccated coconut
Preheat the oven to 180/gas 4 and line a baking tray with grease proof paper.
Simple combine all the ingredients in a large mixing bowl and stir thoroughly.
Take tablespoons of mixture and form into balls. Poo them on the baking tray then flatten into cookies.
Bake for 20 minutes then cool on a wire rack.