Sugar free hobnobs

My store cupboard is looking a bit sparse at the moment. I used to make a regular pilgrimage to the whole food shop to stock up on healthy baking ingredients, however it is a dangerous place when money is tight and there are far too many delicious things I like in there so we haven’t been for a while. Arthur asked to do some baking this afternoon, so we had a look to see if we could be inspired by the minimal ingredients we had.

One of the best things about making up your own recipes is that you don’t have the disappointment of not having the ingredients the recipe requires. Instead we take out the ingredients we have and see what we can do with them.

Today I had a hankering for a nice cup of tea and biscuit. So hobnobs it was, refined sugar free hobnobs that is. Yes they do have a fair amount of butter and honey in them but I’m not suggesting you eat them all at once….we definitely haven’t eaten them all…yet. These are just my kind of biscuit as they are huge, they really expand in the oven and come out all soft and chewy and yummy.

Now I don’t want to brag but these are really tasty, and actually very similar to hobnobs. don’t just take my word for it though, make them and then decide.

*Note* I have used salted butter in this recipe because i think it gives the biscuits that signature hobnobbiness, but if this just sounds too weird to you then feel free to use unsalted butter instead.

Sugar free hobnobs

Ingredients 

  • 100g self raising flour
  • 100g porridge oats
  • 1/2 tsp bicarbonate of soda
  • 100g salted butter
  • 1/3 cup runny honey
  • 1/2 tsp vanilla essence

Method

Preheat the oven to 160/gas mark 3 and line 2 baking trays with greaseproof paper.

Sift the flour and bicarbonate of soda into a large mixing bowl. Add the oats and stir to combine.

In a separate bowl mix together the butter, honey and vanilla. We used an electric mixer for this for two reasons, 1. it makes the butter and honey fluffy and creamy super fast and 2. Arthur flipping loves a machine that makes a noise.

Gradually fold in the dry ingredients until everything is combined thoroughly into a wet mixture.

Take spoonfuls of mixture and dollop them onto the baking sheet. The mixture will be quite wet but don’t worry it will come together in the oven. Be sure to space out the dollops as they will expand quite a bit. We got 10 biscuits from this mixture.

Bake in the oven for 20 minutes, switching your trays around half way so each gets some time on the top shelf.

Allow to cool on the baking tray for a few minutes before transferring to a wire rack to continue cooling.

Now boil the kettle…

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Sugar free ice cream cake

Move over Ben and Jerry…I think I might have invented the best dessert ever! Arthur has been asking me to make ice cream every day since…he was born I think. I have a trusty old healthy banana recipe I use which is pretty yummy and healthy but I’m kind of bored of it. So today I decided to mix things up a bit. Enter the fresh raspberries, crumbly biscuit base and dark chocolate topping and you have a flippin delicious ice cream, cheese cake type pie, dessert spectacular! This recipe made 4, everyone loved it, Sadie shared mine after dinner which means there is one left in the freezer which I plan to scoff as soon as I can actually get Sadie to go to sleep. Probably she can’t drop off due to sheer excitement at being the first baby on earth to try the best dessert ever. Can’t blame her. Here’s the recipe:
Sugar free ice cream cake 

Ingredients

For the base 

  • 1/4 cup almonds
  • 1/4 cup oats
  • 1 tbsp honey
  • 1 tbsp coconut oil

For the ice cream

  • 1 large banana (sliced and frozen)
  • 1/2 cup of raspberries
  • 1 1/2 tbsp maple syrup

For the chocolate topping 

  • 4 tbsp coconut oil
  • 4 tbsp cacao powder (or good quality cocoa powder)
  • 2 tbsp maple syrup

Method

First make your base. Place all the ingredients in the food processor and blitz till all combined in a sticky crumble type mixture. Divide between 4 ramekins or small coffee cups/tea cups. Squash down flat and place in the freezer while you prepare the next layer.

For the ice cream first put your frozen banana slices in the food processor and blitz. It can take a while to break up the banana but after looking crumbly it will start to go smooth. Add the raspberries and maple syrup and whizz again until smooth. Dollop the ice cream on top of the bases, dividing equally. Place back in the freezer and make the final layer.

For the chocolate, melt the coconut oil in a pan. Take off the heat and whisk in the cacao powder and maple syrup until smooth. Pour over the ice cream and freeze again.

Ideally for the ice cream to set you want to freeze these for a few hours.

Toot Toot Truffles

Today I sat my driving test and passed…hurray! I was massively nervous about it and spent most of the week frowning and chewing my fingers. In an attempt to calm my nerves I kept super busy with the kids (nothing new there), abstained from all caffeine, alcohol and sugar and in the process created this bad ass recipe for raw truffles. Some people would call these energy balls; yes they do tick all the energy ball boxes, they contain many many wonderful ingredients for boosting energy…but they also really remind me of those delicious homemade truffles I remember from school fetes and birthday parties. Also truffles sound much fancier and fit for the celebration of passing my driving test. So here is the recipe. These are perfect for a party, a picnic or just an easy snack to have stored in the fridge.

Toot Toot Truffles

Ingredients

  • 1 small carrot (grated)
  • 1/2 cup oats
  • 1/4 cup flaked almonds
  • 1/4 sunflower seeds
  • 1 tsp chia seeds
  • 1 tbsp cacao powder (or good quality cocoa powder)
  • 4 tbsp almond butter
  • 2 tsp coconut oil
  • 3 tsp honey
  • 1 tbsp cacao nibs (or good quality dark chocolate chips)\
  • desiccated coconut for rolling

Method

Place the grated carrot, oats, flaked almonds and sunflower seeds in a food processor and blitz util fine.

Add the remaining ingredients except the cacao nibs and desiccated coconut and blitz again until combined.

Stir through the cacao nibs so they remain whole.

Take tablespoons of mixture and roll into balls.

Roll each ball in the desiccated coconut

Chill in the fridge for an hour or so

These will keep in the fridge in an airtight container for a few days.

 

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Healthy movie snacks

So we just got our DVD player out the cupboard, dusted it off and decided to try a family movie afternoon. There has been so much rain recently and with it being school holidays lots of our usual toddler groups have stopped. So now seemed a good time to curl up and relive the Disney classics. Yes it’s ‘easy’ parenting but on the other hand it’s really nice to have your kids snuggled on your knee under a blanket, laughing and having fun. So obviously the obligatory snacks for all occasions had to be sourced and what better than popcorn right?…but with extras. (Ps our health visitor told me off for letting Arthur eat whole nuts, so I’ll leave that part to your own judgement call. He eats them under my supervision) 

Healthy movie snacks 

Ingredients 

  • Popcorn
  • Handful of seeds (pumpkin & sunflower)
  • Flaked almonds 
  • Whole almonds 
  • Raisins 
  • Dried mango
  • Dried apricots
  • Dried cranberries 
  • Cinnamon 

Method

Make your popcorn (or tip it out the packet) I made mine so it was unsalted then sprinkled over a little cinnamon. 

Lightly toast the seeds and flaked almonds in a pan. Once they start to pop and shine take them off the heat. 

Chop the mango and apricots.

Mix everything together in a bowl and eat! 

You can add anything to this, flakes of coconut, banana chips, nuts…whatever you have or feel like. I haven’t put amounts either because it’s just a case of making how much you like.