May Blog 2017
Written by Web Team on 5th May, 2017
This month, health and fitness blogger; Beth Heddle, has shared with us two fantastic recipes that are perfect for packing up and taking with you on your spring outings.
As the sun starts to appear and the days lengthen, we know that you and your family will want to get outside and enjoy! Whether you’re heading for a day in your local park, driving to a friend’s BBQ or enjoying a day of sightseeing, these nutritious treats can be made in advance, packed up and taken with you. Don’t be caught off guard by hungry children while you’re out and about, have a read of Beth’s delicious recipes and maybe give them a go…
Peanut Butter Cookies
So these aren’t quite your average cookies, they are more than that, far more than that! These carefully prepared cookies have been tried and tested on multiple occasions and according to the feedback forms scored 11/10!
Free from refined sugar, flour and butter they’ll have you on edge until the picnic is over. They’re the perfect go-to snack as well as being a fab topper for peanut butter ice cream!
1 cup Peanut Butter
1 beaten egg
1/4 cup melted coconut oil
1/4 cup melted honey/date nectar/agave syrup/maple syrup
2 tbsp coconut flour/almond flour (I used Sukrin)
200g bar Chocolate, chopped
1 tsp vanilla extract
1/2 tsp baking powder
- Preheat the oven to 180oC.
- Beat together all the ingredients until well combined.
- Form balls (about 10) and place on a baking tray.
- Bake for roughly 12 minutes.
- Enjoy...but not all at once!!
Tip: Don’t be afraid to get stuck in with your hands to make the Peanut Butter Cookie balls – just make sure you’ve got Thirst Pockets to hand to wipe them afterwards!
Carrot Cake Cupcakes
250g caster sugar
200ml sunflower oil
4 large eggs
250g carrot, grated
250g plain flour
1 tbsp milk
2 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
1 tsp nutmeg
100g cream cheese
200g icing sugar
- Preheat the oven to 180oC.
- Beat the eggs, sugar and oil in a bowl and fold in the flour, baking powder, spices and milk. Add in the grated carrot and beat. Finally add the sultanas.
- Pour into small muffin cases and bake for around half an hour until a skewer comes out clean when the cakes are poked.
- When fully cooled make the icing by combining the butter and cream cheese and then adding in the icing sugar until smooth.
Tip: Once cool, place the cupcakes on laid out sheets of Thirst Pockets to ice - that way you'll catch any drips!
A bit about Beth Heddle and her blog …
Beth is currently a University Student studying Biomedical Science, hoping to pursue a career in sports nutrition after she graduates. Apart from food, Beth loves to run (competitively) and travel. It was an injury-related break in her running career that got her into the kitchen for the first time. As a sufferer of celiac disease, Beth has always had to carefully manage her diet, and being out of action gave her the spare time to explore ways to make gluten-free sweet treats that truly deliver on flavour. Beth soon discovered that food can be healthy whilst looking and tasting fantastic.
© All recipes created by Beth Heddle for her blog.