Tag: health

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Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL

Ingredients

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!
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Banana Oat Energy Balls @flahavans #kidslunch

Lunchbox-friendly and no nuts? Yes please 🍌🙌🍫
These Banana Oat Energy Balls are the perfect little grab-and-go snack for busy days. #FlahavansIrishOats

Serves 15

INGREDIENTS:
2 cups (170g) Flahavan’s Progress Oatlets
1 Fyffes banana
12 dates
3 tbsp coconut oil
3 tbsp maple syrup
1/2 cup (80g) chocolate chips
Some boiling water to loosen if necessary

METHOD:
Mix all ingredients together (except the chocolate chips) in a blender.

Remove from the blender and mix in the chocolate chips.

Shape into balls.

Drizzle some chocolate on top or roll in oats and/or cinnamon sugar.

Let the balls firm up in the fridge, and they’ll get less sticky.

You can freeze these and put them in the lunchbox in the morning. They’ll be defrosted by the time the kids eat their lunch!

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.@Anahaugh Vegan Chocolate Mousse

This quick and easy chocolate mousse is a brilliant vegan dessert. Made with silken tofu, it’s even high in protein!

Equipment: you will need a confectionery thermometer.

Each serving provides 620 kcal, 8.5g protein, 86g carbohydrate (of which 74g sugars), 27g fat (of which 7.5g saturates), 2g fibre and 0.4g salt.

Ingredients

For the chocolate mousse

For the honeycomb

For the apricots

How-to-videos

Method

  1. Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
  2. Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
  3. To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
  4. To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
  5. To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.
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Oat Bars with Fresh Berries by Daniel Davey @BordBia

Bord Bia - Daniel Davey - Alan Rowlette Photography Bord Bia Egg Campaign Recipes: Daniel Davey Styled by: Jette Virdi Pics: Alan Rowlette

 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

Serves 8 bars

Ingredients

  • 175g porridge oats
  • 2 large bananas, mashed
  • 2 tablesp. honey
  • 2 large eggs, beaten

To Cook

1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.

Serving Suggestions

Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.

http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx