Tag: home cooking

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Knockout Night-time Cookies

mbg night cookies

August 1, 2020 — 22:21 PM
Haile Thomas is only 19 but has already graduated from the Institute for Integrative Nutrition as a certified integrative nutrition health coach (at age 16) and launched a nonprofit, called HAPPY (healthy, active, positive, purposeful, youth). She was inspired to launch her health journey after her father developed type 2 diabetes and since then has begun working as a wellness and compassion activist and a vegan food and lifestyle content creator. Her first book, Living Lively, has 80 delicious, wholesome, super-powered plant-based recipes—including this one.

Help your body wind down in the evenings with these tasty and calming cookies. Have a cookie (or two!) a couple of hours before going to bed to get in all the natural melatonin (which helps to balance our sleep cycles) from almonds and cherries.

Knockout Nighttime Cookies

Makes 6 servings

Ingredients

  • ½ cup mashed banana (about 1 medium banana)
  • 2 tablespoons almond butter
  • ½ cup unsweetened shredded coconut
  • ½ cup chopped raw walnuts
  • ½ cup dried cherries
  • ⅓ cup rolled oats (gluten-free if needed)
  • ¼ cup flaxseeds
  • 1 tablespoon chia seeds
  • 1 teaspoon pure vanilla extract

Method

  1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
  2. In a large bowl, stir together the banana, almond butter, coconut, walnuts, cherries, oats, flaxseeds, chia seeds, vanilla, cinnamon, and ginger until thoroughly combined. The batter will be moist.
  3. For each cookie, roll 2 tablespoons of the mixture into a ball and place on the prepared baking sheet, gently flattening the top with the palm of your hand. Bake for 12 to 15 minutes, until golden.
  4. Cool on a wire rack and grab a cookie! The cookies keep in an airtight container for up to one week.
From Living Lively by Haile Thomas. Copyright © 2020 by Haile Thomas. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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Haile Thomas
Haile Thomas Certified Integrative Nutrition Health Coach
Haile Thomas is 19 years old and an international speaker, wellness & compassion activist, vegan food & lifestyle content creator. She was the youngest to graduate from the…
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High Fibre Stoneground Wholemeal Bread

odl high fibre bread fb 4816odl logo

Ingredients

350g/12oz Odlums Coarse Wholemeal
25g/1oz Odlums Wheat Bran
1 tablespoon Shamrock Light Muscovado Sugar
or Rowse Honey
Pinch of Salt
1 teaspoon Shamrock Bread Soda (sieved)
1 tablespoon Vegetable Oil
300ml / ½ pint Milk
125g Carton Yoghurt (Natural or Hazelnut)

Method

1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite “wet”.
4. Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
5. Wrap in a clean tea towel and allow to cool.
6. Bread cuts better if left until the next day.

Variation

The following can be mixed in with the dry ingredients:

50g/2oz Shamrock Apricots (chopped)
Handful of Shamrock Chopped Walnuts
1 Tablespoon of Sunflower Seeds

Sprinkle Odlums Oatflakes or sesame seeds on top of bread before baking.

http://odlums.ie/recipes/catherines-weekly-recipe-high-fibre-stoneground-wholemeal-bread/

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Catherine’s Citrus Apple Crumble

What you need:

  • 175g/6oz Odlums Porridge Oats
  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Demerara Sugar
  • 125g/4oz Butter or Margarine
  • Pinch of Cinnamon (optional)
  • 450g/1lb Cooking Apples (peeled, cored and sliced)
  • 2-3 tablespoons Sugar, to sweeten
  • Rind & Juice 1 Lemon
  • Rind & Juice 1 Orange

How to:

  1. Preheat oven to 190°C/375°F/Gas 5.
  2. Put the oats, flour, sugar and cinnamon if used, into a bowl.
  3. Rub in the butter or margarine with the tips of your fingers to form a dough.
  4. Place the apples in an oven proof dish. Sprinkle over the sugar to taste.
  5. Pour over the lemon and orange juice and rinds. Sprinkle the crumble on top.
  6. Bake for approx 30 minutes. Serve hot with ice cream, cream or crème fraîche.

Citrus Apple Crumble

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Wade Murphy’s Summer Berry Trifle @RTEfood

wade murphy trifle

 
 
 

 
Food on RTÉ
 
@RTEfood

 

 
 

Ingredients

Serves 4-6

For the Sponge Cake:

  • 170g soft unsalted butter
  • 170g caster sugar
  • 170g self raising flour
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • Zest of 1/2 an orange
  • 4 large free range eggs
  • 1 jar strawberry jam

For the Berry Jelly:

  • 700g berries and currants – strawberries, raspberries & currants, or whatever summer fruit you prefer
  • 100ml elderflower cordial
  • 1 pkt raspberry jelly
  • 2 tbsp raspberry liqueur 
  • Zest of 1/2 orange

For the Custard:

  • 180ml cream
  • 120ml full-fat milk
  • 50g caster sugar
  • 1/2 vanilla pod
  • 4 egg yolks

Method

For the sponge:

  1. Preheat the oven to 170˚C. Start the sponge by greasing and lining a cake tin with greaseproof paper.
  2. In a mixing cream the soft butter with the sugar. Add the eggs one at a time, followed by the vanilla and orange zest. Carefully sift and fold in the flour and baking powder until combined.
  3. Pour the cake mixture into the tin and bake for 30-40 minutes until golden brown and the sides of the cake are coming away from the tin.
  4. Remove from the oven and allow to cool slightly. After about 15 to 20 minutes remove from the tin and peel away the greaseproof paper. Place on a wire rack and cool completely.
  5. Once cool cut the sponge into even sized cubes about 1.5 to 2 cm. Allow 4 -5 cubes per portion. Spread some strawberry jam over the cubes and save the rest to have with a cup of tea!

For the jelly:

  1. Prepare the jelly as per the packet instructions but do not place in the fridge to set. Add the cordial and orange zest.
  2. Place the sponge cake cubes into the dish. Spoon the liqueur over and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge.
  3. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for at least two hours.

For the custard: 

  • In a mixing bowl whisk the yolks & sugar until pale and slightly fluffy.
  • Bring the vanilla, milk and cream up to the boil, remove from the heat and slowly pour into the yolk mixture whilst whisking constantly.
  • Pour the custard mix back into the pot and return to the stove on a low to medium heat and bring to 80˚C stirring continuously, if you don’t have a thermometer just constantly stir until the custard thickens. You can’t walk away from this or else you will scramble your custard.
  • Strain and allow to cool completely.

To serve:

Remove the serving dish from the fridge and allow to come to room temperature. Pour the custard over the top of the jelly and garnish with some whipped cream, grated chocolate and some toasted pistachio nuts.

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