I am always on the lookout for healthy snacks to help fuel my long days of dancing and I found this recipe by Jamie Oliver. I made them today, they are super easy to make and delicious! Here is a link to the recipe but I have copied it out in case you want to quick scan:
- olive oil
- 600 g sweet potatoes or ½ a butternut squash
- 4 spring onions
- 1-2 fresh red chillies
- 6 large free-range eggs
- 3 tablespoons cottage cheese
- 250 g wholemeal self-raising flour
- 50 g Parmesan cheese
- 1 tablespoon sunflower seeds
- 1 tablespoon poppy seeds
Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper. Peel the sweet potatoes or squash and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side. Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.
Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli. Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes (if using squash, it’ll be a bit quicker – check after 35 minutes), or until golden and set.
These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days. Enjoy 2 muffins per portion.
On Saturday morning I made this recipe by Jamie Oliver and I thought that I needed to share it with you all! I could not find a website link so I have typed it out and the book it is from is called ‘Everyday Superfood’
They are yummy and make breakfast even more interesting!
320g blueberries or raspberries
1 ripe banana
170ml semi-skimmed milk
1 large egg
250g wholemeal self-raising flour
4 tablespoons natural yoghurt
30g mixed unsalted chopped nuts, such as walnuts, pecans and hazelnuts
Blitz half the berries, the peeled banana, milk, egg and flour in a blender to make a smoothie pancake batter. Tip into a bowl and fold in the remaining berries. Place a large non-stick frying pan on a medium-high heat. Once hot, put your batter into the pan to make large pancakes or little ones, whichever you fancy. Either way cook for a couple of minutes on each side, or until crisp or golden. Sometimes I flip them for an additional 30 seconds on each brown side to ensure they get super-crispy. Serve as and when they’re ready, while you get on with more.
To serve, I like to slice my pancakes in half so you can see all that lovely fruit. Top with a dollop of yoghurt, a sprinkling of cinnamon and scattering of toasted nuts, then finish with a little drizzle of honey.
Side note: once you’ve made the pancake batter, you can cook it right away or pop it into the fridge to keep for up to 3 days, to use each morning. Takes 20 minutes to cook.
2.2g sat fat