Sweet Treats

Sweet Treats: News and Tips

OATIE BITES

Ingredients

4tbsp stewed apple

4tbsp agave syrup

1tbsp olive oil

2 handfuls raisins, soaked(just cover with water)

1 ½ cups oat flakes

1tbsp sesame seeds

1 tbsp pumpkin seeds

2 tbsp milled flaxseed

1 tbsp desiccated coconut

1 tbsp cacao nibs

1 tbsp cinnamon

Method

Pre-heat the oven to 160C (fan).
Combine the stewed apple, agave syrup, olive oil & raisins, including the water they were soaked in and mix together.
Stir in the oat flakes, then add the remainder of the ingredients and stir until the mixture is holding together.
Form little bites by scooping up mixture on tablespoon and pressing into shape with knife, then slide onto greased baking tray/sheet or non-stick tray.
Bake in oven for 15 minutes until brown.

Suggestions:

Add or replace ingredients with chopped nuts, other seeds, dried dates/figs, ground/grated ginger, maple/rice syrup, other oils/butter, cacao powder, stewed pear, berries, coconut/sprouted flour, nutmeg.

Top with dark chocolate & desiccated coconut.

SEEDED SCONES

Makes 6

Ingredients

100g wholegrain spelt flour (or half spelt/half wholewheat)
50g porridge oats (or blend oats to make oat flour)
50g ground almonds

1 tsp baking powder
2 tbsp shelled hemp seeds
1 tbsp chia seeds
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
2 tbsp sesame seeds for top
1/2 tsp salt
2 tbsp olive oil
100g water

Method

Preheat oven to gas 6 or 200C
Lightly sprinkle some flour over a baking tray.
Place all the dry ingredients into a bowl and mix well.
Make a well in the centre, add the oil and water and mix till all the ingredients come together.
Shape into a round on a lightly floured surface, press down gently to about 2 inches thick and cut into scones with a knife.
Put the sesame seeds into a bowl, pat a little water onto each scone and dip the top of the scone into the seeds.
Place on the baking tray and bake in the centre of the oven for 20 to 25 minutes until slightly risen and lightly browned. When you tap the bottom of the scones they should sound hollow.
Cool on a wire rack. Can be stored in an airtight container for a few days.
Enjoy with a poached egg or simply warm with butter.

BAKED BANANA

This is a lovely sweet treat or healthy dessert option.

Allow one banana per person or maybe half for a child, the choice is yours.

For one serving:

1 banana in the skin, sliced in half lengthways

One slice lemon/lime

1/8-1/4 tsp cinnamon (to your own taste)

Method

Heat the oven to 180 degrees Celsius.

Place the sliced banana in an oven proof dish and squeeze the lemon/lime juice over it. Sprinkle cinnamon on top.

Bake for 10-15 minutes in the oven.

Eat with spoon from the skin. Or scoop out and serve with yoghurt or chocolate chips or toppings of your choice.

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Sweet Treats: Quote

CHIA PUDDING

Serves 4

Ingredients

60g chia seeds

pinch of sea salt

400ml almond, coconut or hazelnut milk

3 tbsp cacao powder

2 tbsp maple syrup/agave syrup

½ tsp vanilla extract

To serve: cacao nibs & mixed frozen berries

Method

Put all the ingredients in a large bowl with a pinch of sea salt and whisk to combine. Cover with cling film then leave to thicken in the fridge for at least 4 hours or overnight.

Spoon the pudding into four glasses, then top with the frozen berries and cacao nibs.

*You can change this recipe to suit your taste, e.g. add some vanilla yoghurt in place of vanilla extract; add cinnamon; berry purée to serve.

Sweet Treats: Welcome

FIG, CACAO & ALMOND BALLS

Makes 10-12

Ingredients

1 cup dried figs, stems removed

1 cup almonds

1/4 cup cacao powder (or cocoa, carob)

1 tsp vanilla extract

1/4 tsp cinnamon

A nice pinch of sea salt

1/2 tbsp cacao nibs

Instructions

Cut the stems off of the figs. Place them in a bowl, cover with hot water and let sit for 5-10 minutes.
Pulse the almonds in a food processor until they form a coarse meal. Add in the cacao powder, vanilla extract, cinnamon and sea salt.
Remove the figs from the water and add to the food processor. Process all ingredients until mixture looks crumbly and dough-like.
Turn the mixture into a bowl and stir in the cacao nibs. Do a 'taste test' at this point as you may like to add more sea salt.
Using a tablespoon to scoop up some mixture into your hand. Form into even balls, squeeze and roll the mix together using wet hands.
Store in an airtight container in the fridge for up to two weeks, or in the freezer for up to 3 months.

Note: Almonds may be substituted with sunflower seeds, pumpkin seeds, cashews or hazelnuts. Vanilla extract could be substituted with maple syrup or honey, though you may need to adjust the amount. Seeds such as sesame or chia could be added.

Sweet Treats: Welcome

HEALTHY CHOCOLATE PUDDING

1 cup cottage cheese/natural yoghurt
2 tablespoons honey
1 teaspoon vanilla
2 tablespoons cacao powder

Add all ingredients to a food processor or high-powered blender. Blend everything until completely smooth. Eat it with a spoon or serve with apple slices and strawberries.

Sweet Treats: About

Sweet Treats

OATIE BITES

Ingredients

4tbsp stewed apple

4tbsp agave syrup

1tbsp olive oil

2 handfuls raisins, soaked(just cover with water)

1 ½ cups oat flakes

1tbsp sesame seeds

1 tbsp pumpkin seeds

2 tbsp milled flaxseed

1 tbsp desiccated coconut

1 tbsp cacao nibs

1 tbsp cinnamon

Method

Pre-heat the oven to 160C (fan).

Combine the stewed apple, agave syrup, olive oil & raisins, including the water they were soaked in and mix together.

Stir in the oat flakes, then add the remainder of the ingredients and stir until the mixture is holding together.

Form little bites by scooping up mixture on tablespoon and pressing into shape with knife, then slide onto greased baking tray/sheet or non-stick tray.

Bake in oven for 15 minutes until brown.

Suggestions:

Add or replace ingredients with chopped nuts, other seeds, dried dates/figs, ground/grated ginger, maple/rice syrup, other oils/butter, cacao powder, stewed pear, berries, coconut/sprouted flour, nutmeg.

Top with dark chocolate & desiccated coconut.

​

SEEDED SCONES

Makes 6

Ingredients

100g wholegrain spelt flour (or half spelt/half wholewheat)50g porridge oats (or blend oats to make oat flour)50g ground almonds

1 tsp baking powder2 tbsp shelled hemp seeds1 tbsp chia seeds1 tbsp sunflower seeds1 tbsp pumpkin seeds2 tbsp sesame seeds for top1/2 tsp salt2 tbsp olive oil100g water

Method

Preheat oven to gas 6 or 200CLightly sprinkle some flour over a baking tray.

Place all the dry ingredients into a bowl and mix well.

Make a well in the centre, add the oil and water and mix till all the ingredients come together.

Shape into a round on a lightly floured surface, press down gently to about 2 inches thick and cut into scones with a knife.

Put the sesame seeds into a bowl, pat a little water onto each scone and dip the top of the scone into the seeds.

Place on the baking tray and bake in the centre of the oven for 20 to 25 minutes until slightly risen and lightly browned. When you tap the bottom of the scones they should sound hollow.

Cool on a wire rack. Can be stored in an airtight container for a few days.

Enjoy with a poached egg or simply warm with butter.

BAKED BANANA

This is a lovely sweet treat or healthy dessert option.

Allow one banana per person or maybe half for a child, the choice is yours.

For one serving:

1 banana in the skin, sliced in half lengthways

One slice lemon/lime

1/8-1/4 tsp cinnamon (to your own taste)

Method

Heat the oven to 180 degrees Celsius.

Place the sliced banana in an oven proof dish and squeeze the lemon/lime juice over it. Sprinkle cinnamon on top.

Bake for 10-15 minutes in the oven.

Eat with spoon from the skin. Or scoop out and serve with yoghurt or chocolate chips or toppings of your choice.

CHIA PUDDING

Serves 4

Ingredients

60g chia seeds

pinch of sea salt

400ml almond, coconut or hazelnut milk

3 tbsp cacao powder

2 tbsp maple syrup/agave syrup

½ tsp vanilla extract

To serve: cacao nibs & mixed frozen berries

Method

Put all the ingredients in a large bowl with a pinch of sea salt and whisk to combine. Cover with cling film then leave to thicken in the fridge for at least 4 hours or overnight.

Spoon the pudding into four glasses, then top with the frozen berries and cacao nibs.

*You can change this recipe to suit your taste, e.g. add some vanilla yoghurt in place of vanilla extract; add cinnamon; berry purée to serve.

FIG, CACAO & ALMOND BALLS

Makes 10-12

Ingredients

1 cup dried figs, stems removed

1 cup almonds

1/4 cup cacao powder (or cocoa, carob)

1 tsp vanilla extract

1/4 tsp cinnamon

A nice pinch of sea salt

1/2 tbsp cacao nibs

Instructions

Cut the stems off of the figs. Place them in a bowl, cover with hot water and let sit for 5-10 minutes.

Pulse the almonds in a food processor until they form a coarse meal. Add in the cacao powder, vanilla extract, cinnamon and sea salt.

Remove the figs from the water and add to the food processor. Process all ingredients until mixture looks crumbly and dough-like.

Turn the mixture into a bowl and stir in the cacao nibs. Do a 'taste test' at this point as you may like to add more sea salt.

Using a tablespoon to scoop up some mixture into your hand. Form into even balls, squeeze and roll the mix together using wet hands.

100g wholegrain spelt flour (or half spelt/half wholewheat)
50g porridge oats (or blend oats to make oat flour)
50g ground almonds

1 tsp baking powder
2 tbsp shelled hemp seeds
1 tbsp chia seeds
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
2 tbsp sesame seeds for top
1/2 tsp salt
2 tbsp olive oil
100g water

Preheat oven to gas 6 or 200C
Lightly sprinkle some flour over a baking tray.

1 cup cottage cheese/natural yoghurt
2 tablespoons honey
1 teaspoon vanilla
2 tablespoons cacao powder