Super quick and easy, using only five ingredients these gluten free, flourless banana and peanut butter dog treats will make their tail wag for sure.
We all deserve something special from time to time so why not treat our four legged friends to some yummy homemade treats? This recipe, for a change, is totally flourless. I don’t think that flour in small quantities is necessarily bad for our dogs but a few readers have suggested that they would prefer a flourless recipe, so here you have it… banana and peanut butter mixed with oats… quick, easy and actually rather tasty… yes, I do try all baked goods even the ones designed for my dogs.
As I cook / bake for my dogs, which are way above the so-called standard size and on top of that there are two of them, depending on your circumstances you might want to halve the ingredients… just to make sure your pooch doesn’t end up being over fed with treats as you become fearful of the treats going off. The ingredients as stated below will yield 24 6cm round 1cm deep treats, which are perfect for my large / giant breed but might be way too big for a smaller lap dog type of breed, so please adjust ingredient amounts accordingly.
- 350g organic oats
- 200g ripe bananas flesh
- 200g unsalted peanut butter
- 2 eggs
- 1/2tsp cinnamon
Preheat the oven to 180C and prepare a large baking sheet.
In a large bowl place the bananas and mash them well with a fork.
Add the peanut butter, eggs, cinnamon and half of the oats and mix well. Slowly add the remaining oats incorporating them with the rest of the ingredients until you achieve a nice pliable mixture, which can be rolled out flat.
Using a rolling pin roll out the mixture until it is approximately 1cm thick. Use a cookie cutter of your desired shape and cut out some cookies.
Place them on the earlier prepared baking sheet (no spacing necessary as these cookies aren’t going to grow or spread) and bake in the preheated oven for 18-20 minutes.
Remove from the oven and allow to cool completely.
Stored in an airtight container they should be good enough to feed for a week.
As the cold weather persists, a lot of us are getting our thinking caps on when it comes to preparing a suitably warming feast. Of course, it’s not always as easy as it seems, especially when you’re living in a household of pretty specific tastes, with fussy tummies and little ones who can’t quite see the advantages of the humble brussel sprout.
There are ways around those complications though. One is opting for finger foods and light bites, which also have the added bonus of incorporating one of the culinary world’s greatest inventions – dips! Sauces and condiments of every kind grace even the most barren of pantries, but after a while you’ll likely want to push the boat out a little.
Sweet chilli delights
From hummus to beetroot and almond dip, there’s no shortage of ways to experiment. A good sweet chilli dip can get the mouth-watering without setting it ablaze and can be enjoyed with a selection of snacks such as nachos or prawn crackers. Sweet chilli flavours are also great when accompanying a larger meal – think rice, breads and potatoes.
Savour the flavour of caramelised onion
When the kids dig their heels in at your pursuit of sophistication, put together a quick, simple and tasty caramelised onion dip to encourage them away from ketchup. The little ones will delight in knowing that a caramelised onion dip is a good accompaniment to crisps, although if you want to steer them away from the snack table you can also use the same dip to accompany chicken nuggets and oven chips. The more rustic flavours befit the season well here, like McCain Simply Gorgeous or some spicy wedges.
One to please the cheese lovers
Let’s not throw cheese out of the window, either. It’s a versatile foodstuff that’s worth its weight in gold when it comes to inventive dips. A hot corn and cheese dip makes a fantastic addition to a plate of steaming sautéed potatoes, while tacos, nachos and fajitas make for a supremely tasty dish when a spicy beef queso dip gets involved.
Don’t forget the sweet treats
If you’re missing the sunshine, let some Spanish love into the kitchen with some quick and easy churros. There are some great recipes online that also make for particularly good chocolate dips, flavoured with a hint of vanilla and maple syrup for extra richness. That same chocolatey goodness can also be used to dip other treats in, including cakes or, for the health conscious, bananas.
Dips can be gluten free, too
Even the most selective of palates can’t say no to some simple snacks around the table. For those of us with friends who need gluten-free options in their diet, many brands are proving that you don’t have to have to give up flavour in either the crackers or the dips.
What’s your favourite dip?
*This is a collaborative post.
High protein, crunchy and super tasty these Honey & Mustard Roasted Chickpeas make for a perfect healthy snack.
Chickpeas are a nutrient-dense food, which provide a rich content for protein, dietary fibre and minerals, especially iron. They have been associated with a number of possible health benefits for different medical conditions but for me there is one main reason to eat them… the taste… I love chickpeas, they are perfect as a main meal such as falafels, as an addition to soups or salads and of course as shown here, as a healthy snack.
If you are ever stuck for ideas for what to have as a healthy snack, then why not give chickpeas a try. Roasted chickpeas make for a perfect snack and they will keep you fuller for longer due to their high protein content. They are easy to prepare and can be flavoured in 100s different ways depending on your personal tastes and desires.
Today I want to share with you one of my favourite ways – honey and mustard chickpeas, a very nice sweet and sour combination, which should appeal to most.
- 1 tin of chickpeas (400g)
- 2tsb sunflower oil
- 2tsp raw runny honey
- 2tsp Dijon mustard
- 1/2tsp salt
Preheat the oven to 200C
Drain and wash chickpeas, then help them dry by patting them with some kitchen paper towel.
Once dry, spread them on a large baking tray and lightly drizzle with the sunflower oil.
Gently shake the tray and make sure all the chickpeas are evenly coated.
Sprinkle generously with salt and pop into the earlier preheated oven for 20 minutes.
In the meantime whilst you are waiting, mix the honey and mustard together.
When the time is up, remove your chickpeas from the oven, gently tilt the tray to move them to one side so they are all bunched up and then drizzle with honey and mustard mixture. Using a silicone spatula stir the chickpeas around ensuring that they are all evenly coated. Finally spread them out again all over the baking tray and pop back to the oven for an additional 10 minutes, stirring once half way through the cooking time.
The chickpeas should be totally dry and crunchy. If they are still slightly wet inside you might need to increase the cooking time but check them every few minutes as you don’t want them to burn.
Cool and enjoy!
Apparently, they can be stored for up to a week but my batches never seem to last more than a day so I cannot vouch for it. 🙂
Super rich in flavour, light and fluffy these Black Forest Muffins tick all the right boxes plus they are easy to make and best of all, they can be on your table within the hour! Though they do taste better if you can resist until they are cooled completely 🙂
Almost everyone loves a classic Black Forest Gateaux but who has access to or even afford one every day? So as we fancied one but didn’t have access to one our creative juices started to flow and this is what we came up with – a black forest muffins!
- 150g butter
- 150g caster sugar
- 125g flour
- 25g organic unsweetened raw cocoa
- 4 eggs; separated
- 1tsp vanilla essence
- 1tsp baking powder
- 75g cherries in juice; drained
For the syrup:
- 3tbsp cherry juice
- 2tbsp caster sugar
- 1tbs cherry liqueur
For the decoration (optional):
- 150ml whipping cream
- 10 cherries
- Chocolate shavings
Preheat the oven to 180C.
Prepare 10 cups in a muffin tin tray by lining them with paper muffin cases or lightly greasing.
In a heavy bottomed saucepan, on a low heat melt the butter and sugar, gently bring to the boil and cook for a minute or two stirring constantly till the sugar has completely dissolved. Remove from the heat, transfer into a large mixing bowl and set aside to cool.
In a clean and dry bowl whisk the egg whites until peaks form.
Once the butter and sugar mixture has cooled down, stir in the egg yolks followed by the vanilla essence, then sift over flour, cocoa and baking powder and mix well.
Then gently fold in the cherries and whisked egg whites.
Spoon the batter into the earlier prepared muffin cases and bake for around 15 minutes or until well risen and firm to the touch, use a wooden toothpick to check, it should come out clean when you stick it into the middle of the muffin.
Whilst your muffin are baking mix up the syrup by combining all the listed ingredients. If you are struggling with dissolving the sugar simply heat the cherry juice up a bit.
Once the muffins are baked remove from the oven and whilst still hot slowly drizzle a little bit of the syrup mix onto each muffin. It will give them a wonderful shiny finish 🙂
If you are opting for the fully loaded version of the muffin with whipped cream then whip the cream (I don’t add sugar but if you fancy more sweetness, you might want to add a tablespoon of icing sugar… or two) so it is ready for serving.
Once you are ready to eat, simply decorate your shiny muffins with the whipped cream and place a cherry on top; finish with some chocolate shavings sprinkled all over…
In the past we used to only bake these muffins for special occasions, especially if we opted for the whipped cream finish but lately we have decided that actually, every day is a special day, so why not treat ourselves for no particular reason at all!
What is your favourite special occasion dessert?