Fruity Health Bars
CategoryBack to School
Cook Time20 mins
What you need:
- 75g/3 oz Odlums Self Raising Flour
- 75g/3 oz Odlums Porridge Oats
- 250ml jar of Apple Sauce
- 125g/4 oz Dried Apricot, chopped
- 125g/4 oz Shamrock Sultanas
- 50g/2 oz Shamrock Golden Caster Sugar
- 50g/2 oz Sunflower Seeds
- 25g/1 oz Sesame Seeds
- 25g/1 oz Pumpkin Seeds
- 50g/2 oz Shamrock Desiccated Coconut
- 2 Eggs, beaten
- Preheat oven to 190°C/375°F/Gas 5. Line a swiss roll tin 28cm x 18cm (11″ x 7″) with greaseproof paper, allowing the paper to hang over the edges of the tin.
- Put the apple sauce into a large bowl, add the apricots, sultanas, sugar and seeds. Mix well.
- Add the oats, flour, coconut and eggs to the fruit mixture and stir until well combined.
- Transfer to the prepared tin and spread evenly, press down well.
- Bake for about 20 minutes until golden and firm to the touch.
- Leave to cool in tin, then lift out onto board and cut into bars.
Try our wholemeal rye bread topped with avocado and tomatoes for a healthy lunch option or tasty weekend brunch http://bit.ly/2jeIk62
What you need:
- 500g/1lb 2oz Odlums Wholemeal Rye Flour
- 500ml/ 17fl oz Warm Water
- 1 tbsp Black Treacle
- 1 x 7g sachet Instant Dried Yeast
- ½ tsp Salt
- Preheat oven to 200°C/400°F/Gas 6. Grease and base line a 900g/2lb loaf tin with baking parchment.
- In a jug, add treacle to the warm water and stir.
- Place rye flour in a bowl, make a well in the centre, add the yeast and pour on half of the liquid, gently add the flour from the edges of the well and rest for 15 mins.
- Add the remaining liquid and salt, mix well with a spoon to combine the ingredients. The mix will be quite thick, add more water if necessary to achieve a soft sticky dough.
- Transfer to the prepared tin, smooth the top with the back of a spoon dipped in water. Leave it, covered with a damp tea towel or cling film for approximately 1 hour, or until the dough has risen to the top of the tin.
- Bake for about 35-45 minutes until golden brown and the bread sounds hollow, when tapped underneath.
- Turn out onto a wire tray to cool. Enjoy!
- 480g Kerrymaid Premium Baking, softened
- 1680g caster sugar
- 1440g plain flour
- 6 tbsp baking powder
- 1.5 tsp salt
- 1.4l whole milk
- 6 tsp vanilla essence
- 12 large eggs
- 720ml Kerrymaid Custard
- 1.2l Kerrymaid Double
- 2 punnets fresh raspberries
- 600g raspberry jam
- Preheat the oven to 190°C / gas mark 5
- Using an electric whisk, beat the Kerrymaid Premium Baking, sugar, flour, baking powder and salt together, until the ingredients resemble fine breadcrumbs
- In a jug, whisk together the milk, vanilla essence and eggs by hand, then pour three-quarters of this into the dry ingredients, while mixing on a slow speed
- Beat together, scraping down the sides of the bowl, to make sure all the ingredients are well incorporated
- Add the remaining milk mixture and beat again, on a medium speed, until the batter is smooth
- Divide the batter between the muffin cases, filling each one two-thirds. Bake cupcakes for 18-20 minutes
- Leave to cool slightly before removing from the tin and placing on a wire rack to cool down fully
- Tip Kerrymaid Custard into a large bowl
- In a separate bowl whip Kerrymaid Double into soft peaks using the electric whisk. Fold the whipped Kerrymaid Double into the Kerrymaid Custard and fill a piping bag
- Using a sharp knife, make a hollow in the centre of each cupcake – approximately 2cm in diameter and 3cm deep – retaining the cut-out pieces of sponge
- Place a raspberry upside down in the hollow of each cake, then spoon ½ teaspoon of jam on top, followed by the same amount of custard, either piped or spooned into the hollow
- Replace the cut-out pieces of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake, then pipe or spoon the custard topping in a circular motion on top of each cake
- Add a fresh raspberry on top of the swirled custard to finish!