Healthy

Best ever healthy GF pacman flapjack recipe

I've always felt children are like small drunk adults.   They close-talk loudly about themselves, spit food as they talk, knock things over, dance whenever music comes on, fall over often, and frequently wet themselves.  Mine don't wet themselves any more, unless they are in full winter kit and can't get it off in time.  And even I'm guilty of that.  Oscar (9) is all skin and bone, so much so that when the Parisian neighbour (age 8) punched him this summer he bruised his knuckles and screamed loudly (in French) for an hour.  It was the first time I've heard Oscar talk in rapid French. I think he was explaining how it wasn't his fault his ribcage was so strong. Or he may have been telling him ribs were his favourite food.  Either way, there's no padding on that wee frame.    I digress, he is ALWAYS hungry.  His feet are almost the same size as mine (40) and his legs are as long as his sisters.  He eats as much as his dad, but moves more, I calculated this summer he needs at least 6 hours of full activity a day - 4 hours mountain biking, 2 hours in the pool.  Then I have an angel on my hands.   So without further ado I present to you my number one filler for him, flapjack.  He isn't totally Gluten Free but I used GF oats for this so the whole family can pick at it.  You can use normal oats though.  And as I always say, I'm a rubbish baker, so rest assured this recipe is 100% failsafe, if you muck up the quantities or change things around to suit you it will still work and you'll be the Queen (or King) of the house for at least 3 minutes. 

Ingredients

  • 150g ready-to-eat stoned dates
  • 100g organic butter
  • 3 generous tbsp honey
  • 50g ready-to-eat stoned dried apricot, finely chopped
  • 50g chopped toasted almonds or walnuts or both or any nuts you fancy
  • 3 tbsp mixed seeds
  • 50g raisins
  • 150g GF porridge oats

Method

  1. Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking paper. Melt the butter & add to dates into a food processor and process until they are finely chopped and sticking together in clumps.

  2. Put the butter & honey & dates into a saucepan and heat gently. Stir until the everything is blended together. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.

  3. Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container (although I never have enough left over as you can see from this pick my monsters got to it before I could)

Pacman Flapjack

Cutting down on Sugar (with the help of a Winning Cookie Recipe)

Oh that beast, processed SUGAR - responsible for everything bad that is happening in your life.   Honestly, it is.   Anyway, you all know you shouldn't be eating it so I'm not going to preach to you any more about it, there's a million articles out there about how it destroys every cell in your body (and brain) and causes cancer, I'll leave you to do the research.  Today, I am going to offer you two of my many sneaky tricks when it comes to getting it out of your life.

The first,  lie down.  When you crave sugar it is very often because you are tired.  So take 10 minutes to put your feet up, get a herb tea and one of the delicious treats I'm sharing with you below.  I hear you shouting silently at me 'I don't have time to lie down'.  Make time.  It will change your life.  Turn off facebook and you'll have more time.  

So, my 2nd sneaky trick.  Before you crave it,  replace it.  If you know you are going to crave it around 3pm, make sure you have sweet veggies for lunch, carrots and sweet potato, and then, be ready with some dark chocolate, full fat yoghurt with banana and nuts, or chia seed pudding (recipe to come) or these cookies.  LET YOURSELF HAVE A TREAT.  Your body is talking to you so don't ignore it.  And then you won't be trying to push that annoying voice out of your head that is screaming at you to eat sugar.   

So I stole this recipe from The Real Food Forager, so good.  

GF,DF Killer Cookies (even the kids love them)    

Here we use shredded coconut to give the texture and softness of an oatmeal cookie. We add the raisins to give the sweetness and they come out chewy, moist and delicious.  

Raisins Add Sweetness and Nutrients

Raisins add sweetness and nutrients. They are a concentrated source of energy, vitamins, electrolytes, and minerals. In addition, they are packed with polyphenols, anti-oxidants, dietary fiber, and other phyto-nutrients. They are high in minerals, particularly iron and potassium.

Raisins also contain resveratrol, which is an anti-oxidant, that has anti-inflammatory and anti-cancer properties. Studies suggest that resveratrol has been found to have protective action against cancers like melanoma, colon and prostate, and diseases such as coronary heart disease, degenerative nerve disease, Alzheimer’s disease and viral/ fungal infections.

If the cookies are too sweet, next time you make them use less honey — but keep the raisins as they pack a good nutrient punch! They are very sweet, but paired with the coconut fat from the shredded coconut, they will be balanced.

Ingredients

  • 1 organic apple cored and peeled 
  • 2 eggs, pastured if possible
  • 3 tablespoon honey 
  • 1 tablespoon coconut sugar (wean yourself off adding this in as you kill the baddies making you crave sugar)
  • 1 teaspoon vanilla
  • 1/2 cup organic raisins (use organic raisins as grapes are heavily sprayed)
  • 1 cup shredded coconut
  • 2 tablespoon coconut flour 
  • 1/2 cup almond flour 
  • 1.5 teaspoon cinnamon 
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda

Equipment

  • Food processor 
  • Cookie sheet with parchment paper

Instructions

  1. In the food processor process the apple until it is pureed with some small chunks
  2. Add the eggs, honey, coconut sugar and vanilla and mix
  3. Add the almond flour, shredded coconut, salt, baking soda, cinnamon and mix until just combined (not processed)
  4. Add the coconut flour in small increments until you get a firm batter (you may not need it all)
  5. Mix in the raisins
  6. Place a tablespoon of the batter onto the cookie sheet
  7. Fill the cookie sheet
  8. Place a piece of plastic wrap over the cookies and with a spatula flatten the cookies so that they are all even
  9. Bake at 180 degrees for 14 to 18 minutes until they are golden on top
  10. Cool on a rack
  11. These freeze well if you have any left over

Prep Time: 15 minutes
Cook Time: 15 minutes
For 15 – 17 cookies

OK so they may look like squashed dried up old dog turd but they taste bloody good 

OK so they may look like squashed dried up old dog turd but they taste bloody good