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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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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Coconut & raspberry birthday cake 

Happy birthday Sadie Joan Maine.One year old today.

My little munchkin, what a year! It’s gone by so fast, you are such a beautiful little person with an amazing character already. I can’t wait to see what this year brings. 


To celebrate we made and devoured this scrumptious cake…

Coconut and raspberry birthday cake

Ingredients 

  • 1/2 cup coconut flour
  • 1/2 cup oatmeal 
  • 1/2 cup desiccated coconut 
  • 2 tbsp baking powder 
  • 1/2 cup coconut oil (melted)
  • 1/2 cup honey 
  • 1/2 cup coconut cream 
  • 6 large eggs 
  • 1 tsp vanilla extract 
  • 1/4 cup fresh raspberries 

To decorate 

  • 100g fresh fruit (raspberries, strawberries and blueberries)
  • A generous spreading of 100% raspberry fruit spread
  • Coyo coconut yoghurt alternative (or ordinary greek yoghurt)
  • Flowers

Method 

Preheat the oven to 180/gas 4

Line two cake tins with grease proof paper. 

Mix together the coconut flour, oatmeal, desiccated coconut and baking powder.

Add the coconut oil, honey, vanilla, coconut cream and eggs and mix thoroughly. I used an electric hand mixer for quickness. 

Smash the raspberries slightly and stir them through. 

Divide the mixture evenly into the the two cake tins. 

Bake for about 30 minutes being careful to swap the cakes half way through if they are on different shelves. 

Cool on a wire rack.

Once completely cool spread one sponge with 100% raspberry fruit spread and top with half the Coyo. Sprinkle half the fruit on and sandwich the other sponge on top. 

Cover the top layer with more Coyo and fruit. 

I also decorated with some lovely edible flowers seeing as it was a special occasion.