Banana And Ginger Oat Cookies

This cookie recipe goes hand in hand with my Not So Naughty Chocolate Brownies as a sweet little treat without the guilt. I based this on a popular 2 ingredient breakfast cookie recipe, that appeared in a free supermarket magazine. I’ve tweaked it a bit to make it more of a treat by making them a little more moist, adding a bit of sweetness and giving them an extra hit of flavour.

You will need:
2 large ripe bananas, mashed until liquidy
180g porridge oats
1 tbsp sweet freedom fruit syrup
1/2 inch piece of ginger, grated

Method:
1. Pre-heat the oven to 150°C
2. Add all the ingredients to a fairly large bowl and mix until thoroughly incorporated.
3. Set the mixture aside for about 20 minutes for the oats to absorb some of the moisture and soften up.
4. Form the mixture into balls and place on a lined baking sheet.
5. Press the balls into cookie shapes, this mixture doesn’t spread as it cooks, and bake in the oven for about 15 minutes, until lightly brown and set.

Notes:
Usually buying better quality ingredients can improve a recipe massively, however, In this case cheaper oats are generally better for this recipe, as they’re often a smaller, broken down, floury oat and will take less time to cook. Dip half of a cookie into melted dark chocolate to make them even more of a treat.

Not So Naughty Chocolate Brownies

Rich, sweet and gooey in the middle, chocolate brownies are perhaps one of the most indulgent treats there is. This is my attempt at making them just a little less naughty whilst trying to keep that rich, fudgy flavour and feeling of indulgence.

You will need:
250g pitted dates, roughly chopped
300ml hot water
125g plain flour
75g cocoa powder
2 tbsp of sucralose based sweetener
1 tbsp vanilla extract
A pinch of salt
0.5 tsp baking powder

Method:
1. Pre-heat the oven to 150°C.
2. Add the dates to a bowl and pour over the hot water, allow to soak for 20 minutes before draining the water into a jug and setting aside for thinning the batter later.
3. Add the dates to a blender or food processor and pulse until smooth.
4. Add the flour, cocoa powder, sweetener, vanilla extract and salt to the blender then pulse until smooth. If the mixture is too dry add some of the date water, a little at a time, to thin it out.
5. Add in the baking powder and pulse until incorporated.
6. Pour the mixture into a greased 20cm square pan, ensuring an even coverage.
7. Bake in the oven for about 20 minutes, allow to cool in the tin before cutting.

Notes:
These will keep for days in an airtight container, though they’ve never really hung around to find out exactly how long for.

Homemade Cinnamon Raisin Oaty Cookies

I'm putting my time off to good use, homemade cinnamon raisin oaty cookies.

Simple Pumpkin Pie

Another autumnal sweet treat with a few warming spice notes thrown in. This is probably better known as an American classic, traditionally served around Halloween and Thanksgiving, but I've tried to cater it more for my personal tastes by reducing the sugar and ramping up those spices.

You will need:
500g ready made shortcrust pastry (I suck at making pastry so nearly always use ready made)
2 large eggs
75g soft brown sugar
75g granulated sugar
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground ginger
1 can (425g) pumpkin puree
1 can (410g) evaporated milk

Method:
1. Pre-heat the oven to 200°C.
2. Roll out the pastry and use it to line the base of a 9 inch flan tin.
3. Line the pastry with baking paper, fill with baking beans, I don't have baking beans so I used uncooked rice, and bake blind for about 15 minutes until just cooked.
4. In a large bowl lightly beat the eggs together.
5. Mix the sugar and spices, in a small bowl, until thoroughly incorporated. I find pre-mixing the sugar and spices helps prevent the spices from clumping in the eggs.
6. Add the sugar mixture and pumpkin puree to the eggs and stir until well mixed.
7. Gradually stir the evaporated milk into the pumpkin mixture, until the desired colour or consistency is reached, I used about 2/3 of a can.
8. Reduce the oven temperature to 180°C.
9. Pour the filling mixture into the pastry base, return to the oven and bake for a further 35 to 40 minutes.

Notes:
Another great accompaniment to a freshly brewed coffee and a crisp cold evening.

Simple Pumpkin Loaf

A sweet and spicy loaf that is really easy to make and unquestionably autumnal. The pumpkin puree makes for a moist and uniquely flavoured loaf that is a real treat alongside a freshly brewed pot of coffee.

You will need:
250g self raising flour
1/2 teaspoon salt
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground ginger
175g unsalted butter, softened
175g light brown sugar
175g granulated sugar
2 large eggs
1 can (425g) pumpkin puree

Method:
1. Pre-heat the oven to 170°c and line a 2lb loaf tin with baking parchment.
2. Add the flour, salt, cinnamon, nutmeg, allspice, cloves and ginger to a bowl, mix until thoroughly incorporated and set aside.
3. In a large bowl mix the butter and sugar until just blended.
4. Add the eggs to the butter mix, one at a time, mixing well after each egg.
5. Add in the pumpkin puree and mix until completely incorporated.
6. Add in the flour and fold through the mixture thoroughly.
7. Spoon the mixture into the lined loaf tin and bake for about an hour or until an inserted skewer comes out clean.

Notes:
This can be eaten warm or cold and is great lightly toasted and buttered.

Grandmas Bun Loaf

This recipe was a firm family favourite when I was growing up. Every Sunday we would visit my Grandparents house and every Sunday my Grandma baked a fresh bun loaf. When we arrived it would be waiting in the middle of the kitchen table, still warm, already sliced, buttered and with freshly brewed pot of tea waiting to be poured.

You will need:
400g dried mixed fruit and peel
300ml freshly brewed black tea
250g self-raising flour
100g light brown sugar
100g dark brown sugar
1 tsp mixed spice
2 eggs, beaten

Method:
1. Add the mixed fruit to a bowl, pour over the hot tea, cover and allow to soak overnight.
2. Pre-heat the oven to 170°c and line a 2lb loaf tin with baking parchment.
3. Add the flour, sugar and mixed spice to a bowl and stir.
4. Form a well in the flour mixture, pour in the eggs and stir.
5. Add the mixed fruit, and any remaining liquid, to the flour and egg mixture and stir until everything is thoroughly combined.
6. Spoon the mixture into the lined loaf tin and bake for about an hour or until an inserted skewer comes out clean.

Notes:
Serve it sliced and buttered alongside your favourite hot drink.