For more health and fitness inspiration, visit zest.co.uk
Delicious recipes for the vanilla slimmer!
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Adding some Zest...
Sometimes you find a recipe and you just need to share it. This is one of them! Thanks to Zest Magazine for this brilliant carrot cake. It's both sugar and gluten free, so very kind on your insides, and goes down a treat. See my attempt below...
For more health and fitness inspiration, visit zest.co.uk
For more health and fitness inspiration, visit zest.co.uk
Choc full of Banana Muffins
Hi there! Well my sweet tooth has been calling again, and I've decided to satisfy it with these delicious banana muffins. But wait... is that a hint of chocolate too? LittlePod recently launched their Chocolate Extract, and I've been itching to try it, but was unsure what to do with it. I think the addition of it to this banana muffin recipe I adapted from allrecipes.co.uk (full link at bottom of page) really added some depth to an already lovely treat. And I've checked the ww points and it's only 3! I might try replacing the butter with marg next time to make it even better. Best served with a fresh mug of coffee in the mid-morning slump (the not quite lunch, but low energy and tummy growl time!) or as a breakfast on the go. Does it count as one of your five a day?
Banana & Chocolate Muffins
(makes 9)
Ingredients:
135g plain flour
0.5 tsp baking powder
0.5 tsp bicarbonate of soda
pinch of salt
2 large bananas
100g caster sugar
1 egg
50g melted butter
2 tsp LittlePod chocolate extract
9 dried banana flakes (to decorate)
Instructions:
Pre-heat your oven to 180C/gasmark 4. Sift the flour, baking powder, bicarb and salt into one bowl. In another bowl, mash the bananas, and add the sugar, egg, butter and LittlePod chocolate extract, and mix altogether. Add the flour mixture a bit at a time, mixing as you go. Now divide this mixture up among 9 muffin tray holes (I used those magic plastic cases that go in the oven as I couldn't find a muffin tray), placing a banana flake on the top of each. Cook in the middle of the oven for at least 20min (turning tray round halfway), or until they are good and brown and spring back when lightly prodded. Take out and put on a cooling rack. Keep in an air tight container for up to 3 days, or freeze! Delicious.
original recipe found here: http://allrecipes.co.uk/recipe/36/delicious-banana-muffins.aspx
Banana & Chocolate Muffins(makes 9)
Ingredients:
135g plain flour
0.5 tsp baking powder
0.5 tsp bicarbonate of soda
pinch of salt
2 large bananas
100g caster sugar
1 egg
50g melted butter
2 tsp LittlePod chocolate extract
9 dried banana flakes (to decorate)
Instructions:
Pre-heat your oven to 180C/gasmark 4. Sift the flour, baking powder, bicarb and salt into one bowl. In another bowl, mash the bananas, and add the sugar, egg, butter and LittlePod chocolate extract, and mix altogether. Add the flour mixture a bit at a time, mixing as you go. Now divide this mixture up among 9 muffin tray holes (I used those magic plastic cases that go in the oven as I couldn't find a muffin tray), placing a banana flake on the top of each. Cook in the middle of the oven for at least 20min (turning tray round halfway), or until they are good and brown and spring back when lightly prodded. Take out and put on a cooling rack. Keep in an air tight container for up to 3 days, or freeze! Delicious.
original recipe found here: http://allrecipes.co.uk/recipe/36/delicious-banana-muffins.aspx
Double vanilla biscuits
Yumtastic! It's the weekend and so I'm treating my sweet tooth to some delicious biscuits. My friend gave me a gorgeous bird biscuit cutter so these are extra cute. The recipe is based on one I found on the WeightWatchers website (I've recently signed up - it's a great resource and I've lost 3lb in my first week, wow!), but I've added some littlePod sparkle to it.
Double Vanilla Biscuits (based on WeightWatchers Christmas Cookies)
makes about 30 biscuits
Ingredients:
115g caster sugar
65g polyunsaturated margarine
1 small egg, lightly beaten
1 tbsp golden syrup
1 tbsp lemon juice
1.5 tsp LittlePod vanilla paste
175g plain flour
0.5 tsp bicarbonate of soda
0.5 tsp baking powder
1 tsp mixed spice
50g icing sugar
1 tsp littlePod vanilla extract
1 tsp (ish) hot water
Instructions:
Mix the sugar and marg in a large bowl with an electric whisk until it is smooth. Add the egg, golden syrup, lemon juice and LittlePod paste and whisk some more.
In another bowl, sift the flour, bicarb, baking powder and mixed spice and mix. Add the dry mixture to the first bowl a little at a time, beating thoroughly. You're aiming for a stiff dough, so if you're mixing isn't making any difference, sift some more flour in a little at a time.
Divide this mix into two balls and wrap each ball in cling film and leave in the fridge for 30min. Preheat your oven to 180C/350F/Gas mark 4.
Lightly spray 2 baking trays with cooking spray. Lightly flour your worktop and knead the two balls of dough together again. Now roll it evenly so it's about 0.5cm thick all over. Use your cute cutter and transfer them over to the trays, leaving a gap of at least 2cm between each shape. Re-roll and repeat to use as much of the dough as possible. (I added eyes to my birds at this point with a skewer.) Put in the oven for about 8min, check and turn after 5min. You want them to be an even golden brown. Transfer to a cooling rack.
When they're completely cooled, mix the remaining ingredients to make a delicious icing. Use an icing bag to draw something pretty on each of your biscuits, it doesn't need to be the same each time! Let the icing dry, then keep the biscuits in an airtight container for up to 4 days, if they last that long!
Double Vanilla Biscuits (based on WeightWatchers Christmas Cookies)
makes about 30 biscuits
Ingredients:
115g caster sugar
65g polyunsaturated margarine
1 small egg, lightly beaten
1 tbsp golden syrup
1 tbsp lemon juice
1.5 tsp LittlePod vanilla paste
175g plain flour
0.5 tsp bicarbonate of soda
0.5 tsp baking powder
1 tsp mixed spice
50g icing sugar
1 tsp littlePod vanilla extract
1 tsp (ish) hot water
Instructions:
Mix the sugar and marg in a large bowl with an electric whisk until it is smooth. Add the egg, golden syrup, lemon juice and LittlePod paste and whisk some more.
In another bowl, sift the flour, bicarb, baking powder and mixed spice and mix. Add the dry mixture to the first bowl a little at a time, beating thoroughly. You're aiming for a stiff dough, so if you're mixing isn't making any difference, sift some more flour in a little at a time.
Divide this mix into two balls and wrap each ball in cling film and leave in the fridge for 30min. Preheat your oven to 180C/350F/Gas mark 4.
Lightly spray 2 baking trays with cooking spray. Lightly flour your worktop and knead the two balls of dough together again. Now roll it evenly so it's about 0.5cm thick all over. Use your cute cutter and transfer them over to the trays, leaving a gap of at least 2cm between each shape. Re-roll and repeat to use as much of the dough as possible. (I added eyes to my birds at this point with a skewer.) Put in the oven for about 8min, check and turn after 5min. You want them to be an even golden brown. Transfer to a cooling rack.
When they're completely cooled, mix the remaining ingredients to make a delicious icing. Use an icing bag to draw something pretty on each of your biscuits, it doesn't need to be the same each time! Let the icing dry, then keep the biscuits in an airtight container for up to 4 days, if they last that long!
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