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.

Super dooper cheese & veg scones 

So my kids aren’t too keen on green vegetables (with the exception of green olives) only Orange and yellow veg are acceptable. I assume it’s because veg of these colours are sweet….sweet potato, carrot, squash, sweet corn are all ok…as long as they are cooked in the correct manner of course. Oven roasted or in a soup but never steamed and never raw! Sounds delicious I hear you say. Yes oven roast veg is great, occasionally, oven roast veg every other day gets a little boring. So if there’s any way I can get away with serving vegetables in a different format I’m delighted. So for lunch we made scones full of veggies and I even managed to sneak in a red pepper which is not one of usual approved food types. Hurray. 
Super dooper cheese & veg scones

Ingredients 

  • 2 cups plain flour 
  • 1 tsp baking powder 
  • 1/2 tsp nutmeg 
  • Sprinkling of black pepper 
  • 1/3 cup veg purée (roughly 1/2 a small sweet potato, 1 small carrot, 1/4 of a red pepper) 
  • 1/4 cup butter 
  • 1/4 cup grated cheese
  • 100ml milk

Method

Preheat the oven to 204/gas mark 6 and line a baking tray with grease proof paper. 

Make your purée by steaming or boiling the veg and then puréeing or mashing them. 

In a large mixing bowl combine all the dry ingredients.

Mix in the butter with your fingers.

Add the cheese, veg purée and milk and mix with a butter knife. 

Form into a large ball, then on a floured surface flatten it slightly. 

Cut into 8 triangular scones.

Bake for 18 minutes. 

Cool on a wire rack. 

We enjoyed ours with butter and 100% fruit spread.