If you are currently struggling to acquire flour but you fancy a chocolate chip ‘cookie’ – these are very simple to make and pretty healthy.
There are lots of similar recipes around for these ‘cookies’, so I have just taken a ‘mean’ of them all and have come up with this one that seems to work. The three ingredients are always available in my house, and these can be thrown together and baked in 20 minutes.
Really they are more like an oat bun than a cookie – but I suppose if you made them smaller and squashed them down they could be more cookie-like. I prefer the larger version.
They are especially great for those of us who do a fair bit of exercise, oats and bananas having excellent variable energy releasing properties – to keep you going through a hard workout or for some instant energy pre-workout. The chocolate element just makes you happy throughout!!
160g Porridge Oats
100g Plain chocolate, chopped into small (or chunky) pieces or choc chips, or milk chocolate or in fact any chocolate you have lying around!
200g (peeled weight) ripe bananas, mashed
Mash the bananas, add the oats and mix well, add the chocolate pieces and mix.
Make 9 equal balls of mix and press onto a parchment lined baking sheet
Bake for 15 minutes at 180ºC fan. Cool on cooling rack. Eat immediately or at your leisure!
Each cookie – approximately 140 calories, 22g carbs and 2.6g protein.
Over the past few weeks I have made three different variations of these cookies. They are delicious and fantastic with a cuppa any time of the day. I have to admit they are also pretty calorific, but any weight gain will be shed hopefully in the late summer months when we are all allowed outside again.
I have been making this recipe for many, many years on and off, and if you like a gooey cookie then this will be perfect for you!
I am pleased to say that all three of my sons have also been baking these recently with varying degrees of success. Harry seems to have mastered the recipe and I think he is basically living on cookies. He also knows the recipe off by heart which indicates to me that he’s used it a lot 😉
85g unsalted butter/cooking marg/plant-based spread
(I have been using the plant-based spread and it works brilliantly) 85g caster sugar
85g soft light brown sugar
170g self-raising flour
Dash of vanilla extract
Pinch of salt (not necessary unless you have used unsalted butter) 100g chunks of chocolate
Options – the chocolate can really be anything, I have made these with chopped up Cadbury Dairy Milk, Fudge, Twirl, plus basic range chocolate from the supermarkets. Try to have a mix of big chunks and smaller chunks. You can use more than 100g if you want more chunks in each cookie. If you don’t have both types of sugar this will also work with granulated sugar.
Cream the butter and the sugars with the vanilla until light and creamy
Beat in the egg
Fold in the flour and salt (if using)
Add the chunks of chocolate and stir in well
Prepare several baking trays with parchment paper
Add overloaded teaspoon size blobs of mixture to the trays – space well (see picture) because the mixture will spread
Bake at 170ºC (Fan) for 10 minutes – do to overtake. The cookies will still be soft. Gently pull the sheet of parchment onto a cooling rack without moving or touching the cookies
Allow to cool before moving the cookies. Then make a cup of tea and enjoy!!
I’d love to know if you make these and how/if you have adapted the recipe. Please let me know in the comments.
This is a recipe for Tiffin – or chocolate fridge cake, I found the recipe on BBC Food website, and with todays announcement that BBC Food is going be axed, I thought I had better get it written down quickly!
This is an extremely easy recipe and it needs no baking, so could be a good one to make with children. I will keep it in mind for 2 or 3 years time when my grandson is old enough!
The ingredients are all highly fattening though and I’m afraid due to the biscuits, it is not gluten free either, however the recipe is very adaptable and some of the ingredients can be changed to suit taste.
250g/8oz digestive biscuits (or use half & half digestive/rich tea) 150g/5oz milk chocolate 150g/5oz dark chocolate 100g/3½oz unsalted butter 150g/5oz golden syrup 100g/3½oz dried apricots, chopped (optional) 75g/2½oz raisins (I usually use more raisins and no apricots) I have made these with added Smarties – nice for bit of colour
Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides. Put a sheet of greaseproof over the clingfilm to stop the mixture getting stuck to it. Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don’t go everywhere!) Melt chocolate, butter and golden syrup in a large heatproof bowl set over a pan of simmering water. Stir occasionally. Remove the bowl from the heat and stir in the broken biscuits, apricots (optional), raisins and pecans (optional). Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher. Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set. Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy! (Cut into smaller pieces if this is for one-bite treats)
Recipe Tips Marshmallows, Smarties, honeycomb and meringues all work well as alternative fillings – just chop them into small chunks and mix in with the melted chocolate mixture. In fact any kind of confectionery should work fine!
I tripled (I think) the recipe and made 120 squares for the 100th parkrun at Chipping Sodbury.
I doubled the recipe on the two occasions that I made them for the staffroom cake sale at son #3’s school. He is raising money for his World Challenge Expedition in 2017.
I have been given a lot of apples recently by family, friends and neighbours as the crop this year has been fantastic. I even salvaged a few from my own small tree. Having made apple crumble, apple cake and Eve’s pudding I was keen to do something that didn’t involve peeling – it is so time consuming and I’m sure removes a lot of the goodness. So I searched on Google and found many recipes – called ‘Grandma’s unpeeled apple cake’ or ‘Grandma’s one bowl apple cake’ – each one slightly different. I’m not sure if one grandma invented these recipes or just a generic grandma – however as I was following one of the recipes with my laptop open in the kitchen – I though what a million miles away this scenario was from the one that the ‘grandma’ had been in originally! And as I’m soon to become a grandma, I thought I would make the recipe a new family tradition!! The cake was great by the way, especially with custard or vanilla ice cream, or both! You don’t even notice that the apples aren’t peeled. If you’d like to try it, here is my slightly modified version with UK units added.
EASY NO-PEEL APPLE CAKE 4 cups (approx 450g) cored and diced, unpeeled apples 2 cups sugar (approx 400g – I used 350g as trying to cut down!) 1/2 cup vegetable oil (approx 110ml – I used rapeseed oil) 2 cups (approx 250g) plain flour, sifted 2 eggs 2 tsp cinnamon 2 tsp vanilla extract 2 tsp baking soda (bicarbonate of soda) optional 1/2 cup of raisins/sultanas and nuts if you like
Sieve together the flour, cinnamon and bicarb and mix. In a separate large bowl stir together the apples, eggs, sugar, vanilla, oil – then add the flour mix. Add raisins and nuts if you are using. Pour into a greased and floured tin – a traybake tin is ideal, or two smaller round tins – though any tin will do. Bake at 170°C (350°F) for approx 45-50 minutes. (Since first writing this post I have made the recipe many times – each time reducing the amount of sugar. I have made it with 250g most recently and it was still delicious. I think it depends on how sweet or otherwise your apples are.)
Several years ago I read about the benefits of eating almonds – they didn’t really feature in our lives at that time so I decided to try and incorporate them into our daily routine. We added almond butter to our daily porridge ritual and there has been no going back. Dave likes his almonds to be roasted before they are made into butter – he likes to swirl it into his porridge to give a lovely roasted almond flavour to his breakfast. On the other hand – I like my almonds to be ground in their raw state – no roasting necessary and made into a more solid ‘butter’ which I can slice up over my porridge – delicious!
I make the almond butter in my Vita-Mix – an extremely powerful piece of equipment. Just throw the almonds in and blend to the consistency that you require. To make the roasted version all you need to do is pop the almonds onto a baking tray and roast for approximately 9 mins at 170C fan, allow to cool and then blitz to a gooey paste. There is no need to add any salt or oil.
My his ‘n’ hers versions of almond butter
If you are going to keep this for a long time, it should be stored in the fridge. We get through a jar in approximately a week and being sealed, we have no problems keeping ours out of the fridge.
I have also made almond, brazil and cashew butter in the same way (ABC). Its best not to roast the brazils and cashews before blending – well that’s my taste -I find the roasted flavours a bit overpowering. This makes a ‘complete protein’ butter and amazing if you’re building those muscles!
Have you tried making nut butter? How do you like yours?
For the last few days I have been writing some pages describing how I made my son and daughter-in-laws wedding cake. I hope you will take time to have a look and let me know what you think:-)Naked Wedding Cake