Oaty apple breakfast bake with #noaddedsugar

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This breakfast dish is very popular in my house. I have to admit that eldest daughter loves it and the youngest will eat it but its not her favourite. But I think a lot of families have that going on.

You make the apple sauce in batches and freeze that makes it easier. We have lots of windfalls at the moment so am doing this when I can, in between everything else.

You make this dish the night before, we make it weekdays and weekends. All you do is turn the oven on when you get up and bake it for 30 minutes. It’s mainly measuring and mixing, so it was easy for my 2 year old to help make it last night.

Have been using windfalls for my apple sauce, I am beginning to run out of freezer space. Maybe time for another freezer.

I’ve made this dish with no added sugar, only the sugars found naturally in fruit.

Because it has no added sugar it’s suitable for weaning. Just take out the raisins as they’re high in sugar, it’s best to wait until your little one is 1 before introducing them.

You’ll need an oven-proof dish – mine is about 25 cm x 17 cm.

Gluten free and dairy free

You can make it gluten free by using gluten free oats.

Milk can be swapped for non-dairy milk like coconut drinking milk or almond milk, and the butter for non-dairy unhydrogenated spread or coconut oil.

Oaty apple breakfast bake recipe

You will need…

100g raisins
180g apple sauce (stewed apples blended without sugar)
300ml milk
350g whole oats
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 apple cored but unpeeled grated
3 medium eggs, beaten
50g melted unsalted butter

How to…

Grease a shallow dish.
Put all the ingredients in a bowl and mix well.
Put in the dish, cover and leave overnight in the fridge.
In the morning heat the oven to 160º c fan oven / 180º c / gas mark 5 for 30 minutes.
Serve with a little milk poured over and chopped fruit.

Portions and nutrition

This recipe makes enough for 1½-2 rounds of breakfast for a family of 4-5. Based on a 5 year old having a 100g portion this breakfast it contains good amounts of protein, fibre, potassium, calcium, magnesium. It makes a good contribution to iron and zinc intakes too along with key B vitamins such as B6, B12 and more. So it makes for a really healthy start to the day.

The sugar content per 100g is 9.5g (just under 2 teaspoons) but it’s all from fruit so doesn’t count towards the maximum recommended intake for this age of ‘free sugars’* of 4 teaspoons a day.

*’free sugars’ is a definition by World Health Organisation which has been adopted by the UK Governments Scientific Advisory Committee in their recent report on Carbohydrates and health. Free sugars are any processed sugar added to foods by a manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and unsweetened fruit juice.

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Dairy free blackberry ripple ice cream

This is my last blackberry recipe for the season as they’re ever so nearly gone. I went foraging at the weekend and there’s only a few in the hedgerows – enough to add to a crumble and not much more.

Blackberry ripple coconut ice cream

This ice cream is much lower in sugar than usual recipes or any shop bought ice cream. Using maple syrup which contains half the amount of sugar weight for weight as granulated sugar. It is also a natural form of sugar so has a lower GI compared processed sugar. The amounts of maple syrup used are low too.

You will need…

About 350g blackberries washed and checked for signs of life
2 egg yolks (freeze the egg whites for other recipes)
4 tablespoons maple syrup
Capful of vanilla extract
300ml coconut drinking milk
1.5 teaspoons of cornflour
400g can coconut milk

How to…

…make the custard
Heat the coconut drinking milk in a pan to boiling point.
While you are heating it up beat the egg yolks, 2 tablespoons of maple syrup and vanilla extract in a bowl.
Mix the cornflour with a little water to make into a paste.
Add the paste to the egg mixture.
When the milk has reached boiling point, gradually whisk into the egg mixture.
Then pour into the pan and bring back to the boil stirring continually til it thickens.

Shake the tinned coconut milk
Mix into the custard.
Chill for at least a couple of hours in the fridge.

…make the ripple
Heat the blackberries in a pan with 2 tablespoons of maple syrup
Simmer for a few minutes.
Take off the heat.
Pass through a sieve so you end up with a seed-free syrup.

…bring it together
Once the coconut mixture has cooled for long enough, add half the blackberry mixture.
Whisk for a few minutes with a handheld electric whisk.
Put in a sealed tub in the freezer for about an hour and a half.
Take out of the freezer put in a bowl and whisk again with the electric whisk.
Put in the freezer for another hour or so.
Whisk again.
It should now be solidifying and so now’s a good time to add the rest of the blackberry syrup.
Stir it through.
Freeze for an hour or two longer and it should be ready.
When you come to serve the ice cream, let it thaw for about 10 minutes before serving.

Allergens

This recipe is dairy free – made with coconut milk. However as it includes home made custard, egg yolks are used.

Blackberry and apple spread

It feels like I’ve made so much with the blackberries  this year that I am loosing a bit of my blackberry inspiration. Though there are still some good ones to be found in the hedgerows, these will probably end up in the freezer so I can make a crumble or two in the Winter months.

Coming down to the smell of freshly baked bread from the bread maker in the morning combined with making blackberry apple jam has proved irresistible over the Summer holidays.

To make it a healthier option I wanted to develop a blackberry spread that had no added processed sugar. Some would call it no sugar – but that’s not strictly true. Maple syrup has been used to sweeten the spread and it works well. Maple syrup contains about 2.5g of sugar per 5 grams and has a lower GI than sugar too. I’ve just road tested this recipe at our Thursday playgroup where we make bread and it was popular with grown ups and little ones. Including apples in the recipe means that there’s some natural fruit pectin which helps with the setting and consistency.

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This recipe makes enough for a small jam jar of fruit spread. You’ll need to keep it in the fridge and it will last for up to 2 weeks. You can freeze it too.

Sterilise the jam jar by putting it in boiling water for 5 minutes or washing well and then putting in an oven at 140 degrees centigrade on a baking tray until fully dry.

You will need …

300g blackberries
100ml maple syrup
1 tablespoon of lemon juice
2 apples (Bramley, Cox or Pipin)

How to…

Wash all the fruit well, checking the blackberries for signs of life.
Core the apples and grate them skin as well (as it contains pectin) quickly, so they don’t brown, and stir in the lemon juice, to prevent browning.
Put everything in a heavy bottomed saucepan.
Bring to the boil.
Take off the heat for a few moments while you mash the fruit (this is really mainly for the blackberries) with a potato masher.
Then simmer on a low heat for 30-45 minutes.
Pour into sterilised jar.
Place a circle of waxed paper over the top of the spread to seal it (it should cover it exactly).
And tightly close the lid.