GUEST RECIPE FOR AUTUMN 2011 – Margaret’s Raspberry Oat Bars
Many thanks to Margaret Nickels from Spofforth for working out how to make great use of her ‘bagsofHEALTH’ – and then for sharing her recipe with us all!
You will need:
- 80gr Easy Tummy ‘bagsofHEALTH’
- 120gr plain flour
- 1/3 teasp baking powder
- 100gr unsalted butter diced
- 60gr caster sugar
- 220gr raspberry jam
- 70gr flaked almonds
- 70gr pecans roughly chopped
- 70gr hazelnuts roughly chopped
- 70gr brazil nuts roughly chopped
- 100gr unsalted butter
- 75gr caster sugar
- 40ml milk
1 teasp vanilla essence
Method: Pre heat oven to 170. Lightly grease and line a 20 cm square tin. Sift together the flour and the baking powder. Add the butter and the sugar and rub with finger tips to make crumbs. Stir in the ‘bagsofHEALTH’. Spread the mixture over the base of the tin – do not press down too hard so that the mixture remains light. Bake for 20 mins or until light brown. Remove from the oven, allow to cool and then spread with the jam.
For the topping place the nuts in a large bowl. In a small saucepan heat the butter, sugar, milk and vanilla. Stir until the sugar has dissolved. Pour the mixture over the chopped nuts and stir together. Spread the nut mixture as evenly as possible over the jam. Return to the oven to cook for a further 30 mins or until the top is a golden brown. Leave to cool in the tin and then slice into bars / pieces.
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RECIPE FOR SEPTEMBER 2011 – Upper Crust Apples
As the name suggests, these sophisticated little treats are really only for those discerning enough to appreciate genuine English apples, pure local honey, and of course our own ‘bagsofHEALTH’ Energy Balance.
So, just in time for English apple season…
You will need (for 2 servings)
- 30g ‘bagsofHEALTH’ Energy Balance
- 2 English eating apples (choose rosy ones to create a dish showing our wonderful autumn colours!)
- 2 dessert spoons of pure local honey
Core, but do not peel, the apples. Cut a small slice from two opposite sides of the apples, and cut in half from top to bottom. This gives you two flat-bottomed apple boats. Lay into a small baking tray with the hollowed groove upwards. At this point you can eat the left over slices taken from the side. The recipe doesn’t need them, but they will taste great and do you good!
Combine the honey with the Energy Balance into a thick paste. Spoon the mixture evenly onto the apple boats, to cover the surface of the apple with a small oaty mound.
Cover the baking tray with tin foil and bake in a hot oven for about 10 mins, but checking to make sure the apple softens but does not collapse. Remove foil, and finish off in the oven for a couple more minutes to allow the oaty crust to brown slightly.
Serve with creme anglais, fresh cream, ice cream or natural yoghurt for a delightfully English dessert.
RECIPE FOR JULY 2011 – Cashew, Apricot and Fig Summer Muesli
Oats are so much more than porridge! So don’t deny yourself the goodness of oats and other great ingredients in the summer: make fabulous muesli!
You will need (for 2 servings):
- A cup of ‘bagsofHEALTH’ Easy Tummy
- 10 dried apricots roughly chopped
- 6 soft dried figs roughly chopped
- 2 fresh figs halved
- 50g raw cashew nuts
Nothing is more simple:
Combine the dry ingredients and mix thoroughly. Divide into 2 bowls. Serve with fresh milk or a good quality dairy substitute (I love rice milk!). Garnish each serving with 2 halves of the fresh figs.
RECIPE FOR MAY 2011 – The Granola You All Love!
Whenever we give you tasters of our healthy granola – to show you just how powerful a hit of cinnamon you actually get in Energy Balance – you ask for the recipe: so here it is!
You will need:
- a 500g bag of ‘bagsofHEALTH’ Energy Balance
- 50g butter
- 50g pumpkin seeds
- 50g sunflower seeds
- 50g sesame seeds
- 9 tablespoons agave syrup
Combine the dry ingredients in a large mixing bowl
Melt butter and syrup together in a pan.
Mix the liquid into the dry ingredients well until all dry ingredients are coated in the syrup.
Press into a lined baking tray an bake on a hot heat for 10 mins or until golden brown.
Cool. Crumble into small pieces.
Voila! Wasn’t that simple – and isn’t this the healthiest granola possible?!
RECIPE FOR MARCH 2011 – Peanut Power Bars
Spring is springing, and this recipe will definitely put a spring in your step! A high protein, power bar to provide energy for our active friends…you can make a sugar-free version for the healthier option!
You will need:
- 250g ‘bagsofHEALTH’ Easy Tummy
- 8 heaped tablespoons of a great quality peanut butter (great quality = 100% peanuts)
- 50g chopped dried apricots
- 100g apricot jam (or for a healthier bar choose sugar free fruit spread)
Combine ALL ingredients as evenly and thoroughly as possible in a bowl using a wooden spoon: this may take a few minutes to get just right, as the mixture will be heavy and sticky, but it will be well worth it!
Press the mixture into a small square baking tin (about 8-9 inches will do the job). Bake in a hot oven until golden brown. Mark into bars (the size of these is up to you but you should get about 16 good sized ones). Allow to cool and set.
Eat one bar. Run 10 miles!!
RECIPE FOR DECEMBER 2010 - Boozy, chocolatey, oaty bites (good for a winter’s cuddle)
You will need:
- 250g ‘bagsofHEALTH’ Energy Balance
- 50g butter
- 6 tablespoons syrup (agave is the healthy option!)
- 100g good quality white cooking chocolate
- ‘a slug of’ Marsala wine
- 1 tablespoon water
Melt butter and syrup together in a pan. Mix in the ‘bagsofHEALTH’ until all ingredients are glossy and coated. Press into a lined and greased baking tray. Bake in a hottish oven (200 degrees should do it) for 15-20 mins until golden brown. Allow to cool and then crumble into a bowl.
Melt chocolate in a bain-marie, add water and Marsala wine, and beat until glossy. Mix into the oaty crumble. Drop a spoon of the sticky mixture into petit-four cases until all mixture is used (assuming you don’t eat it warm and gooey straight from the bowl). Chill until firm (the bites that is, not you!)