Baked Chocolate Oats

Since the summer I've been trying to cut on ultra processed foods, including cereal bars.  I saw this recipe on Instagram and thought I'd give it a go.

475ml milk, plant based if preferred

100g maple syrup

4 tbsp peanut or other nut butter

1 tsp vanilla essence 

200g porridge oats

25g cocoa powder

2 tbsp flax seeds

1 tsp baking powder

100g dark chocolate chips

Pinch of salt

Pre-heat oven to 180C.

Mash the peanut butter with a little milk to break it up.  Add and mix the rest of the wet ingredients together.

Add the remaining dry ingredients and mix well.

Grease a high sided baking dish and pour in the quite runny mixture.

Bake at 180C for 40 minutes.  

Eat warm like a pudding, or cold as a hearty, Brownie like, cereal bar.

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Nigella's No Churn Coffee Ice Cream

As Nigella says, this coffee ice cream is embarrassingly easy. Simply mix the ingredients in a food mixer and freeze.

I don't have instant coffee powder or coffee liqueur at home, and just use fresh made espresso coffee instead

Makes: approx 800ml / 1 1/2 pints

300ml double cream

397g sweetened condensed milk

4 tbsp cold espresso coffee

Whisk the cream and condensed milk together until soft peaks form.  still whisking, add the coffee bit by bit to ensure the mixture is still light and fluffy. Decant into a spare ice cream tub or similar and freeze for 6 hours or overnight. Serve straight from the freezer.

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No Churn Mango Sorbet

This homemade No Churn Mango Sorbet is exactly like the 'Italian' mango ice cream my kids eat in France, and just so simple to make (with a food processor).

Makes just over 500g (about 8 scoops)

500g frozen mango chunks
Juice of 1 lime
50-100g sugar (maple syrup can be used instead)

Simply blitz all the ingredients in a food processor until smooth, adding more sweetener to taste.  It can be eaten straight out of the mixer bowl as a stiff smoothie, or freeze in an old ice cream container. If freezing, try to remember to stir the sorbet with a strong fork every hour at least a couple of times. This breaks up the ice into smaller crystals making it more scoopable.

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