This is the dreamiest of traybakes and is the perfect mid week pick me up or lunch box filler! The sharp tang of the raspberry and the dark chocolate is just a match made in heaven and the best bit? They’re a definite healthier option to other sweet treats AND they only take under half an hour to whip up. Do you need any more convincing?! I think not…
You will need:
150g of fresh raspberries
6 Squares of dark chocolate
50g ground almonds
a tablespoon of pumpkin seeds
a tablespoon of flaked almonds
Preheat the oven to 200C and grease a baking tin measuring roughly 20 x 20cm. Using baking paper, cut a piece just larger than the tin and cut small slits at each corner and put this into the baking tray. The paper should sit nicely and be kept in place by the butter.
Put the butter and the honey into a saucepan and melt over a low/medium heat. Once melted, take this off the heat and stir in the oats, ground almonds, flaked almonds and pumpkin seeds. Mix until everything is nicely coated.
Spoon half the mixture into the pre-lined tin and spread to cover the base of the tin. Roughly mash your raspberries and spoon this on top of the oaty mixture in the tray.
Finally top the raspberries with your remaining oaty mixture and smooth down the top with the back of a spoon.
Pop in the oven for 10-15 minutes until nicely browned on top.
Once cooked, take out of the oven and leave to cool. Put a saucepan of water on the hob and bring to the boil. Place on top of this a bowl with your squares of chocolate inside. Once up to boil, turn down the heat and allow the chocolate to gently melt.
Using a teaspoon, take a scoop of the chocolate and lightly drizzle it bit by bit over the tray bake in diagonal lines.
Once fully cooled, cut the tray bake into 14 pieces.
I’d love to know what you think of this recipe! I personally loved the ease of making something so delicious and I shall definitely be making it next time my friends pop round.
Hurrah it’s finally the weekend! Now that my body clock is pretty much hard-wired to wake up at 7am every morning for work, I decided to get out of bed and whip up this little feast for breakfast. My boyfriend made this yesterday and Snapchatted me whilst I was at work. Cue a very jealous me sat at my work desk, so I made him teach me this morning how to make this quick dish and it is just as tasty as I thought it would be! There’s nothing better a gooey poached egg to know you’ve nailed breakfast. This is a great one if you fancy a full English but would prefer a healthier option.
You will need:
This is a bit of a throw it all in kind of recipe so use as many or as little of each thing as you like!
Preheat the oven to 180 degrees. Chop up the mushrooms and place these along with the whole cherry tomatoes and the sausages into a oven dish.
Drizzle the vegetables with coconut oil and scatter some dried rosemary and salt over the top too. Toss this through the vegetables and then put this into the oven for 10-15 minutes to cook.
Get the bread in the toaster and put a saucepan of water onto the hob to boil.
Once the water is up to boil, turn it down to a rolling simmer and put some white wine vinegar into the water.
Create a mini whirlpool in your saucepan of water using a wooden spoon and once it’s spinning break your egg into the centre of it close to the water’s surface.
Once the white of the egg feels fairly solid and the yolk is squidgy, remove this onto a plate with kitchen towel on top. This will soak up any excess water so that it doesn’t transfer onto your plate when you dish up.
Place some spinach in with the veggies for 3-5 minutes until slightly wilted.
By now everything should all be ready to go so pop your pieces of toast onto your plate and place your eggs on top of these. Now slice the sausages and scatter this along with your vegetables on top of your toast.