Recipe for The Most Delicious Oaty Coconut Bars RecipeThese are gorgeous. I mean, really tasty. Well, I guess if you don’t like oats or coconut you might want to pass, but if you do, you HAVE to try these. And as a bonus, they are really quick to make. AND, if you can’t wait for them to cool down, they’re also delicious warm. Just be careful not to eat them too soon. We don’t want any burnt mouths do we?!! And this isn’t just my own opinion. Nooooo. A few people have eaten these and think they’re yummy too. I bake for my classes. Some might say I use them as guinea pigs for my new bakes, but of course I wouldn’t agree with that! Well, kinda. But when they get yummy treats like this, they can’t really complain can they?? Let’s get to the important bit- the recipe. Ingredients 160g porridge oats 90g dessicated coconut 175g caster sugar 125g plain flour 2 heaped tablespoons golden syrup 150g butter/baking margarine (I used dairy free spread, use whatever you prefer) Method 1. Line an 8″ square tin with baking paper and heat the oven to 170 degrees. 2. Put the butter and golden syrup in a large saucepan and melt over a medium heat, stirring. Once melted, take off the heat. 3. Add all of the other ingredients to the melted butter mixture, and stir until fully combined. 4. Pour it into the prepared tin, and flatten it out so it is evenly spread in the tin. 5. Bake for 20 mins. 6. Cool in the tin for about 10 minutes, then transfer the bake in the baking paper to a cooling rack to fully cool (or scoff some while it’s still warm- but remember no burnt mouths!), then cut into 12 pieces. Simple as that. Ready in half an hour or so. Delicious.Let me know if you try them and what you think. Enjoy! If you like this recipe you might also like Nutella Oat Cookies or Oaty Banana Bites or Anzac Biscuits are also pretty yummy.
White Chocolate Oat Cookies.Soft chewy chocolate cookies, but the recipe could be adapted to use whatever you have in the cupboard- an combination of chocolate, dried fruit, nuts. Makes 24. Ingredients: 110g butter, softened, or baking margarine 110g caster sugar 85g light soft brown sugar 1 egg 1 tsp vanilla extract 150g plain flour ½ tsp baking powder 180g porridge oats 200g white chocolate chips Method: 1. Preheat the oven to 170c fan oven or Gas Mark 5. 2. Line a 2 or 3 baking trays with non-stick baking paper. 3. Cream together the butter, caster sugar and light brown sugar. 4. Add the egg and vanilla extract and beat into the mixture. 5. Mix in the flour, baking powder and the oats. 6. Pour in the chocolate chips, or whatever you are using, and mix until well combined. 7. Roll into balls about 1 1/2″ diameter and place well spaced out on the tray. 8. Bake for about 10-12 minutes until they are just starting to turn golden. 9. Take out of the oven and leave to cool slightly and firm up a bit on the tray. 10. Transfer to a wire rack to completely cool. 11. Enjoy! If you make this recipe, let me know how you get on!
I love food and I love making it. I cannot get away from that fact. In order to try and counteract this a bit, I’m a) trying to up my exercise levels and b) trying out slightly healthily snacks and recipes at the moment. But I don’t want them to taste like rabbit food. Try as I might, muesli, even when laden with fruits does not float my boat. So I tried out this recipe today, based on one from the marvellous Feed Your Family For About £20 a Week facebook page, in order to use it up! I’ve used cup measurements, but don’t worry if you don’t have measuring cups. Either use a conversion table you can find using google, or just grab a teacup and stick to the same ratios. You might get a different amount of cookies than me, but the recipe will still work. So, here’s how you make Fruit Muesli and Peanut Butter Cookies.
Recipe for making Oaty Banana Bites
These are based on a recipe from the fb page Feed your family for about £20 a week.
They are ideal for breakfast on the go, or a sweet treat which is quite filling (well, it is when you’ve had three!!). You can leave out the chocolate, or substitute it for dried fruit of your choice.
Two large overripe bananas
Two cups of porridge oats
Five squares of chocolate (milk or white, or a mixture)
1. Pour the oats into a bowl.
2. Cut the tops off the bananas and squeeze the insides into the bowl.
3. Chop the chocolate roughly into small pieces and add them to the bowl.
4. Mix thoroughly until all the ingredients are combined.
5. Roll into 12 balls of equal size.
6. Place them on a baking tray, with baking paper on it, with spaces in between. They won’t spread so you don’t need large spaces.
7. Put in the oven at 160 degrees for about 12-15 minutes. If you’d like more squidgy bites, leave for less time.
8. Leave to cool and then enjoy!
Banana Muffin Recipe
I have constantly got over-ripe bananas in my house, that get chucked into the freezer for using on a later date. Time to get using some! Hence the next recipe for the Bakehouse Blog!
200g self raising flour
pinch of salt
3 large bananas, mashed
150g caster sugar
75g butter, melted
1. Preheat the oven to 180 C. Place 12 paper baking cases in a muffin, or cupcake, tin.
2. Put the flour and salt in a bowl, then set aside.
3. Combine mashed bananas, sugar, egg and melted butter in a large bowl.
4. Fold in flour mixture, and mix until just smooth- don’t over mix.
5. Spoon evenly into baking cases in muffin tin.
6. Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.
These muffins will freeze well, but they also last for at least three days after baking too. I’m going to play with this recipe and add oats, cinnamon etc, and play about with reducing the amount of sugar too.
- Grease a 1 litre pie dish with butter.
- Slice the brioche and spreas the nutella on each slice.
- Arrange a layer of brioche (about half of the slices), chocolate side up, in the bottom of the dish, then sprinkle half on the chocolate chips over the top. Add another layer of the brioche.
- Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.
- Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
- Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
- Pour the custard over the prepared bread layers and sprinkle with the other half of the chocolate chips and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180 degrees.
- Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.