Tag: apple
Healthy Flapjacks Recipe
I promised in my Homemade Advent Calendar post last week that I’d share my recipe for Healthy Flapjacks. I’ll be popping some of these into Imogen’s Christmas advent calendar as a deliciously natural, sweet and chewy treat.
These are easy to make and last for several days in the fridge if you can keep them for that long without little (or big) fingers getting hold of them…
Makes 15 Flapjacks
Ingredients
- 1 Apple
- 60 ml 100% Orange Juice
- 1 cup Whole Rolled Oats
- 1/3 cup Raisins and finely chopped Dried Apricots
- 3 teaspoons Sesame Seeds
- 1 teaspoon Cinnamon
Method
1. Heat the oven to 180 C. Line a 22cm cake tin with baking paper.
2. Wash and core the apple. Cut into thin slices and place in a pan. Add the Orange Juice and bring to the boil.
3. Reduce the heat and simmer for 10 minutes, uncovered and stirring occasionally until the apple is soft.
4. Puree the Apple and Orange Juice with a hand-held mixer or in a food processor.
5. Stir the Cinnamon, Oats, Sesame Seeds, Raisins and Dried Apricots into the apple puree and mix well.
6. Tip the mixture into the tin and spread out evenly at approximately 1 cm thick.
7. Bake for 20 to 25 minutes until firm and golden brown.
8. Let it cool before cutting into wedges.
As an alternative to buying organic muesli bars I make flapjacks with organic ingredients and we take a couple out with us each day for after the playground. Some weeks I use pears rather than apples and substitute the orange juice for apple juice. Have fun creating your own version.
Enjoy healthy flapjacks as snacks, an after dinner treat or pop into your child’s lunch box.
Pumpkin and Apple Muffins Recipe
Pumpkins will be out in force over the coming weeks as Halloween approaches. My family loves eating pumpkin. We find this versatile orange fleshed vegetable delicious in soups, pasta, rice, salads, baking and as a sweet roasted vegetable.
My Pumpkin and Apple Muffins
Pumpkin is highly nutritious and contains the antioxidant beta-carotene and vitamin C.
The sweet flavour of pumpkin is perfect when weaning your baby and pumpkin puree can be given to babies from the age of 6 months. Pumpkin was one of the first vegetables my baby tried and it has remained a firm favourite.
Now that the weather is cooler you might like to try a quick and easy recipe for Pumpkin and Apple Muffins. In this recipe the pumpkin, apple and raisins have a natural sweetness and the cinnamon provides a hint of warm spice to the muffins.
Makes 12 muffins.
Pumpkin and Apple Muffins
- 2 cups Self-Raising Flour
- 2 Eggs
- 1/3 cup Vegetable Oil
- 1 teaspoon Cinnamon
- 1 cup pureed Pumpkin (I used Butternut Squash)
- 1 grated Apple
- 1/3 cup Raisins
1. Peel and cut the pumpkin into cubes. Boil until the flesh is tender when pierced with a knife. Drain. Puree the pumpkin in a food processor, with a hand blender or by hand.
2. Preheat the oven to 180 C. Grease a 12 cup muffin tin or line with paper muffin cases.
3. Wash and grate the apple.
4. Add the vegetable oil to the pureed pumpkin, grated apple and raisins. Stir through until just blended.
5. Add the eggs and mix well.
6. Gently stir in the cinnamon and flour.
7. Bake at 180 C for 20 to 25 minutes or until a cake skewer inserted in the middle of a muffin comes out clean.
8. Leave the muffins to cool on a wire rack for a few minutes.
These Pumpkin and Apple muffins are great for the family to enjoy at breakfast time or as a tasty snack during the day.
Lydia Oliver – Nutritional Advisor Only Best For Baby
This article was published in the October 2013 edition of Mummy and Me Magazine.
I offer one to one nutrition programmes for breastfeeding, post pregnancy weight loss, weaning advice, weight management and health. Contact me.
No Sugar Banana, Apple and Carrot Muffins
We made fruit muffins this week which are delicious snacks to take out when we’re at the playground and have spent the morning or afternoon running around, climbing and on the swings.
They’re also perfect for breakfast when you’re on the run.
These healthy muffins have no added sugar as the fresh fruit mixture and raisins naturally sweeten them.
Makes 12
Prep time 10 minutes.
Cooking time 20-25 minutes.
Let’s make No Sugar Muffins with Banana, Apple, Carrot and Raisins
You’ll Need:
- 2 ripe bananas
- 1 organic apple
- 1 large organic carrot
- 1/3 cup raisins
- 1 1/2 cups self-raising organic flour
- 1 free-range organic egg
- 1/4 cup organic milk
- 75g organic butter
1. Preheat the oven to 170 C.
2. Grate the carrot and apple.
3. Mash the bananas.
4. Add the carrot, apples and raisins to the mashed banana.
5. Melt the butter and add to the fruit mix, stirring through until just blended.
6. Add the egg and mix well.
7. Stir in flour, add milk and mix lightly.
8. Add the mixture to a lightly greased muffin tin or add to paper muffin cups.
9. Bake at 170 C for 20-25 minutes or until a cake skewer comes clean.
10. Place the muffins on a wire tray to cool for a few minutes.
Mashing the banana with a fork.
Adding the grated carrot, apple and raisins to the banana.
Ready for tasting!
Looking for ideas for nutritious and quick Family Meals? Try my healthy recipes:
