I'm back and it's Marathon Madness!

It's been a while and for that I apologise........but I have many awesome recipes to share with you as well as my trip back home to my motherland...the UK. I'm also training for my first marathon....so have been writing a lot of recipes and testing too....but trying not to eat the goodies myself!

Where to start...well today I've whipped up a batch of gluten free muffins that I found in an old issue of Australian BBC Good Food Magazine. 

They are simply divine and so simple to make. I am heralding Healtherie's Gluten Free Baking mix as the best gluten free baking mix I have ever used...I've tried quite a few from the US Bob's Red Mill to the British organic Dove's farm. But hands down, this is impressive - just replace it as you would normal flour within a recipe and just make sure your baking powder is gluten free! Easy as that! Scroll down for the recipe...you won't be disappointed.

I also use it to make crumble toppings with some Gluten Free Oats I found in Waitrose in the UK - I wish that store was here - how I miss it so!

A friend asked me to make some 1st birthday cupcakes for a special little lady.... here they are.

I'll be back next week with a great new product that's just been launched in NZ supermarkets and I'll also tell you how to use it!

Have a great week! TPB X

MANGO, ALMOND & COCONUT MUFFINS

Makes 12-16
Prep 20 minutes
Cook 30 minutes

GLUTEN FREE
FREEZER FREINDLY

2 cups gluten free flour mix (Healtheries)
2/3 cup caster sugar
1/4 cup desiccated coconut
70g almond meal
1 cup trim milk
1/2 cup vegetable oil
1 egg, lightly beaten
2 small mangoes, 1 chopped, 1 sliced (I used 1 can mango slices in syrup and drained them)

1. Preheat oven to 170 degrees celsius fan bake. Line a 12 hole muffin pan with cases.
2. Combine all the dry ingredients in a bowl and stir well. Combine wet ingredients in a jug and whisk together lightly. Pour into bowl and stir until combined. Be careful not to over mix. Add the chopped mango and mix again.
3. Pour into cases and layer with sliced mango on top. Place into oven for 25-30 minutes until golden brown on top. If desired, sprinkle with a little icing sugar when cooled.

  

HEALTHY FOOD GUIDE MAKE OVER MUESLI SLICE - JULY 2012 
http://www.healthyfood.co.nz

Makes 32 bars

Prep 15 minutes

Cook 20-25 minutes

FREEZER FRIENDLY 

Spray oil

3 cups rolled oats

½ cup sunflower seeds

¼ cup sesame seeds

¼ cup dried cranberries

¼ cup prunes, chopped

¼ cup linseeds

110g reduced fat spread

1 x 400g tin lite sweetened condensed milk

1 tablespoon light peanut butter

2 tablespoons runny honey

1. Heat oven to 170°c. Grease and line a 30cm x 21cm bake tray. In a large bowl combine all dry ingredients and mix well to combine.
2. Place a small heavy based pan on a low heat, melt the spread, condensed milk, peanut butter and honey. Carefully stir until melted, simmer for 1-2 minutes until it begins to thicken.
3. Pour the melted mixture into the bowl on top of the oat mixture. Stir well until combined.
4. Press into prepared tray and bake for 20-25 minutes until golden on top. Remove from oven and set aside to cool.
5. Once cooled, remove from tray and using a sharp knife, cut into squares.

Variations

• Banana & choc chip – add ½ cup extra oats to dry mixture. Once all is combined, fold through ½ cup mashed banana & 1/3 cup dark chocolate chips.
• Fruit & nut – Replace sunflower and sesame seeds with chopped nuts and replace the prunes with sultanas.

What we changed from original full fat recipe from http://www.taste.com.au

•      Swapped butter for reduced fat spread
•      Reduced honey
•      Reduced peanut butter
•      Removed sugar
•      Swapped toasted muesli for rolled oats

Cookies Galore

So we're back after a fantastic trip to Queenstown - more about that in next week's blog!


In the meantime, fancy whipping up a batch of cookies this weekend? These are courtesy of Australian Chef, Bill Granger - they are perfect for kids lunchboxes and adults too! I've altered the recipe slightly by adding chocolate chips, you can add milk/white or dark or just stick with the raisins alone (use 175g if doing this).


Enjoy TPB X

OATMEAL, RAISIN & CHOCOLATE COOKIES


150g unsalted butter, softened or use 150g reduced fat spread if you prefer
225g soft brown sugar
1 egg beaten
2 teaspoons vanilla extract
125g plain flour
1 teaspoon baking powder
pinch of salt
235g rolled oats (regular porridge oats)
75g raisins
100g milk chocolate chips


1. Preheat oven to 180c. Line 3 baking trays with baking parchment.
2. Cream butter & sugar together until fluffy & smooth. Add the egg & vanilla extract & beat until smooth. 
3. Sift the flour, baking powder & salt into the bowl and mix together. Add the oats & raisins & stir together.
4. Roll tablespoons of the mixture into bowls & place on the baking trays. Flatten the balls with a fork. Bake for 20 mins or until pale golden. 
5. Let them cool on tray for 5 mins before transferring to a wire rack to cool further.