Date, Chocolate and Peanut Butter Flapjacks

Treat yourself to a yummy tea break this week with these moreish little bites...with just a little hint of that naughty snickers bar taste! Can be made using vegan alternatives too...
Treat yourself to a yummy tea break this week with these moreish little bites…with just a little hint of that naughty snickers bar taste!

Makes: 12 squares

Prep: 10mins
Cook: 30mins

Ingredients: 300g porridge oats, 150g of butter (or vegan alternative), 150g of golden syrup, 135g of brown sugar, 80g of pitted chopped dates, 2 tbsps. of peanut butter, 50g of dark salted chocolate (or vegan alternative).

Method:

  1. Preheat oven to 150°C fan
  2. Weigh out your butter, sugar and golden syrup and melt gently in a pan until runny and all ingredient combined
  3. Pour the wet ingredients over your oats and dates and mix well until the oats are completely coated in the buttery mixture
  4. Swirl in your peanut butter and pour into a lined baking tray so that the flapjack mixture lays an inch thick
  5. Pop in the oven for 30mins
  6. Allow to cool
  7. Melt your chocolate and drizzle over the flapjacks, leave to set or cut into 12 squares and eat straight away…
  8. Enjoy!

Salada Tres De Legumes

I can’t stop eating this! So fresh tasting and so easy to make…great as part of a salad spread or a BBQ accompaniment.

Serves: 4 as a side dish

Prep: 5mins

Ingredients:
1 cup of cooked chickpeas, 1 cup of cooked bread beans, 1 cup of cooked frozen peas, 1/2 block of feta crumbled, 1/2 red onion thinly sliced, juice of half a lemon, 1 red chilli sliced, 1 tsp. of dried oregano, mil of black pepper…

Method:

Combine all your ingredients, mix well…EAT!

Japanese Lunch Pancakes

Makes: 12 slices

Prep: 5 mins
Cook: 10 -15 mins

Ingredients: 6 eggs, 4 florets of brocolli thinly sliced, handful of watercress, 1 heaped tbsp. of rice flour, 2 tsps. soya sauce, 1 garlic clove thinly sliced, 1 chopped chilli, 1/2 tsp. of dried ginger, 1/2 tsp. baking powder, 1 tbsp. of oil for cooking

Optional Sauce: 2 tbsps. of tomato sauce, 1 tsp. of runny honey, 2 tsps. of Worcestershire sauce mixed together,
salad cream, seasame seeds.

Method

  1. Beat your eggs, then add the rice flour and baking powder and mix again
  2. Add the garlic, ginger and chilli mix well then stir in all your veg
  3. Heat the oil in a large frying pan and add your egg mixture
  4. Cook for 10 minutes or more on a medium heat until the pancake is set
  5. Slide off onto a large plate and drizzle over sauce and sesame seeds if using
  6. Cut into 12 slices and enjoy!

FYI You can substitue the veg for whatever you have in, peppers, sweetcorn, spinach, cauliflower etc.

Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta

Need something that’s quick, healthy and delicious too this week? Then give this Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta a try…great for kids too!

Serves: 2

Cook: 10mins
Prep: Less than 5 minutes

Ingredients: 120g of Pasta of your choice, (I used gluten free spaghetti), half a head of broccoli, handful of walnuts, squeeze of lemon juice, 3 tbps. of soya cream, 1 tbsps of olive oil, salt and pepper.

Method:

  1. Cook your pasta as per packet instructions
  2. While this is cooking cut your broccoli up into florets and boil for around 6mins
  3. Drain the broccoli and add to a food processor with the rest of the sauce ingredients and blend to a thick sauce like consistency, if you prefer more liquid add some more olive oil
  4. Drain your pasta and mix in the broccoli and walnut sauce
  5. Add more seasoning if you wish and enjoy!