Liked by colm_photography and
Liked by colm_photography and
Oatmeal bars (or just oats in general) are great for boosting your energy and giving you a much-needed top up of fibre, known to lower cholesterol and reduce the risk of heart disease. And apart from being full of health-benefits, added with flavours of cinnamon and vanilla, these oatmeal bars make a tasty snack to eat on the go anywhere.
- 2 sticks (226g) unsalted room temp butter
- 2 x 2/3 cups of white sugar
- 2 cups rolled oats
- 2 cups all purpose flour
- 1 tsp vanilla extract
- 1 tsp grounded cinnamon
- 1/4 tsp salt
- 2/3 tsp baking powder
- 1 big jar black cherry preserve
- Pre-heat the oven to 350ºF / 175ºC.
- Grease a baking pan (I used a 20 x 20 cm / 8 x 8 in) with butter and leave to the side.
- Cream the butter and sugar together really well.
- Add the rest of the ingredients and mix well.
- Press half of the mixture into the bottom of the baking pan.
- Spread the preserves over it in an even layer.
- Crumble the remaining mixture, with your hands, over the raspberry preserves.
- Bake for 40 minutes, or until lightly golden brown.
- Cool completely before cutting.
If you can’t get hold of any Black Cherry preserve then it’s just as easy to make your own – if not easier as you don’t need to leave the house! All you need is pitted black cherries, sugar and lemon. Glaze the cherries with sugar and leave for a couple of hours then simmer on a low heat for 1 hour.
Let’s talk colour! Orange fruits and veg are often associated with vitamin C, but the purple kinds are also a great source of the immune-boosting vitamin.
This healthier alternative to the usual fruit crumble will surprise and delight even the fussiest of morning eaters. It is simple to prepare and a great way to get kids involved in cooking, not to mention getting fruit into them. Even the berries marinated in the orange juice and vanilla would make a gorgeous topping on porridge or a delicious dessert with a dollop of crème fraiche. This is suitable for those with a gluten, or lactose intolerance, as well as for vegans, by selecting the appropriate ingredient options.
Zest and juice of 1 large orange
Seeds from 1 vanilla pod or 1 tsp vanilla extract
125 each of Keelings strawberries, raspberries and blueberries, chopped if large TOPPING
75 g Rolled oats (gluten free if necessary)
25 g Pecan nuts or hazelnuts, finely chopped
1 tbsp Honey, maple syrup or date syrup
1 tbsp Sunflower, light rapeseed oil or melted coconut oil or butter
1/4 tsp Ground cinnamon
Natural yoghurt or coconut cream
Handful of fresh mint leaves
1Preheat the oven to 160C (fan 140C), 320F, Gas Mark 3.
2Mix half of the orange zest, all of the juice and the vanilla seeds or extract together in a bowl and toss the berries through to coat. Divide evenly between four individual, wide, shallow ramekins or baking dishes and set aside on a baking tray.
3Add the oats, pecan or hazelnuts, honey or syrup, oil or butter and cinnamon to a bowl and mix until well combined. Divide the topping evenly over the berries.
4Bake for 10-15 minutes until the berries have softened and the topping is golden brown.
5Remove and leave to cool a little before serving topped with a little natural yoghurt or coconut cream, a sprinkling of the remaining orange zest and mint leaves to decorate.
6Alternatively, these can be cooled completely and refrigerated to serve later (either cold or warmed up in the oven).
Instead of or aswell as the nuts, add linseeds, pumpkin and / or sunflower seeds or even chopped raisins or sultanas would work well too.
Add a handful of small chocolate drops to the topping mixture before baking for a healthier than usual crumble dessert.