I always like to bake something a bit special at the weekend, a bit of a treat. Lately I have been experimenting with gluten free and sugar free goodies. This is because I am a type 2 Diabetic as well as having IBS, so eating causes me a bit of a double whammy.
Today I created a healthy chocolate chip oatmeal cookie that is not only gluten free but contains no sugar whatsoever. There is also no dairy or nuts in them!
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Not all of my experiments turn out, but today this one did and I was so pleased. Cindy and Dan happened by not too long after I had taken them out of the oven and they both enjoyed one while they were here and Cindy took half a dozen home with her.
I thought perhaps Dad might enjoy them as well. He is also a type 2 Diabetic and Cindy is borderline. So we all need to watch our carbs and our sugars.
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That's hard when you have a bit of a sweet tooth, and we all do. So its nice to know that it is possible to create something that is not only delicious, but also diabetic friendly and gluten free.
I still wouldn't go overboard eating them. Just saying! Too much of anything is never a good thing!
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WHAT YOU NEED TO MAKE HEALTHY CHOCOLATE CHIP OATMEAL COOKIES
Definitely not ordinary every day ingredients, but if you are keeping a gluten free and sugar free kitchen, these will fit right in!
- 1/2 cup (125g) butter, at room temperature
- 1/2 cup (100g) granulated swerve (can use regular sugar)
- 2/3 cup )133g) brown sugar swerve (can use regular brown sugar)
- 1 large free range egg
- 2 tsp vanilla
- 1 cup (150g) gluten free all purpose flour (use one that measures 1:1)
- 1 1/2 cups (140g) quick oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (I do not use this)
- 1/2 tsp ground cinnamon
- 1 cup (185g) sugar free chocolate chips
- a few extra chocolate chips to pop on top (optional)
.JPG "Healthy Chocolate Chip Oatmeal Cookies")
They are not calorie free for sure, but at least there is no gluten and no refined sugar. I have used swerve sugar substitute which comes in granulated, brown and icing sugar varieties. It is made from completely natural plant ingredients.
The gluten free flour I used was Bob's Red Mill. I have some here that is milled locally at the Valley Flax Mill (just around the corner from me), but I want to use up my Bob's first. You can use any gluten free flour that measures one for one.
My sister figured out the net carbs per cookie and they came out at about 8.8 carbs per cookie, which is not bad. Not keto but low carb for sure.
Lily makes great sugar free chocolate chips, but you can usually find a good sugar free chocolate chip at the grocery store. Any sugar free will work for these.
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HOW TO MAKE HEALTHY CHOCOLATE CHIP OATMEAL COOKIES
Nothing could be simpler. They go together like any cookie. You may find the dough to be a bit crumbly but I use my hands to shape the balls and they smoosh together nicely!
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Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking sheets with baking paper.
Cream the butter and both sugars together for about a minute and then beat in the egg and the vanilla.
Whisk together all the dry ingredients except for the chocolate chips. Fold these into the wet ingredients to combine well. Stir in the chocolate chips.
.JPG "Healthy Chocolate Chip Oatmeal Cookies")
Shape the dough into 2 TBS sized balls and place on the baking sheet leaving at least 2 inches space in between. Press down lightly with the palm of your hand.
Pop a few extra chocolate chips on top of each. (optional)Bake in the preheated oven for 12 to 15 minutes, rotating the baking sheets halfway through the bake time.
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Leave to cool on the baking sheets for 5 minutes before scooping them off onto a wire rack to cool completely. They might crumble if you try to scoop them off too soon.
These cookies are crisp, yet chewy and filled with an abundance of chocolate chips. You can cut back on the chocolate chips if you want to, but I was quite happy with the amount that I used.
.JPG "Healthy Chocolate Chip Oatmeal Cookies")
Over all I was quite pleased with how these turned out. High fiber because of the oats, no gluten, no sugar at all and very low carb.
What more could an overweight Diabetic with IBS ask for? Not a lot I reckon!
AFTERNOTE - Although these were incredibly delicious on the first day, they don't keep very well. Although still edible, and still tasty, by the second day they had become rather hard. I am not sure if this is due to the sweetener used or the gluten free flour. Back to the drawing board.
Healthy Chocolate Chip Oatmeal Cookies
Yield: 24
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These delicious cookies are not only gluten free, but also sugar free, nut free and dairy free. Made in one bowl and stuffed with plenty of sugar free chocolate chips.
Ingredients
- 1/2 cup (125g) butter, at room temperature
- 1/2 cup (100g) granulated swerve (can use regular sugar)
- 2/3 cup )133g) brown sugar swerve (can use regular brown sugar)
- 1 large free range egg
- 2 tsp vanilla
- 1 cup (150g) gluten free all purpose flour (use one that measures 1:1)
- 1 1/2 cups (140g) quick oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (I do not use this)
- 1/2 tsp ground cinnamon
- 1 cup (185g) sugar free chocolate chips
- a few extra chocolate chips to pop on top (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking sheets with baking paper.
- Cream the butter and both sugars together for about a minute and then beat in the egg and the vanilla.
- Whisk together all the dry ingredients except for the chocolate chips. Fold these into the wet ingredients to combine well. Stir in the chocolate chips.
- Shape the dough into 2 TBS sized balls and place on the baking sheet leaving at least 2 inches space in between. Press down lightly with the palm of your hand.
- Pop a few extra chocolate chips on top of each. (optional)
- Bake in the preheated oven for 12 to 15 minutes, rotating the baking sheets halfway through the bake time.
- Leave to cool on the baking sheets for 5 minutes before scooping them off onto a wire rack to cool completely.
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One thing I really love at Easter is Hot Cross Buns. They were a treat that we had every year on Good Friday when I was growing up and a firm Easter tradition in my family.
When I was a child my mother's sister Thelma would send our family some sweet Easter Breads every Easter. They were delicious, a sweet dough, slathered with icing and topped with candied fruit. We looked forward to them every year.
Another Easter tradition which we all really enjoyed!
I have made Hot Cross Buns on here before. Nigel Slater's Hot Cross Buns, and they were excellent. They were not quite as soft as the buns you get in the shops, but they were very tasty and came with a lovely spiced and fruited butter for spreading.
I wanted to make some Hot Cross Buns this year to share with my sister, father and next door neighbor. I wanted to try Mary Berry's Hot Cross Buns. I am in love with Mary Berry's recipes. All of them are pretty fool proof and work well without exception.
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One thing you will want to do is set aside a full day for making these delicious buns. There is no short cut to making good bread.
They take a lot of time with the kneading and multiple risings, but I have to say this is a very easy recipe to make! If I can make this recipe successfully, anyone can.
I am pretty yeast bread challenged!
I was very pleased with how these turned out. They were spiced just right and filled with plenty of fruit and candied peel.
There is also the finely grated zest of one lemon in the dough, which adds even more lovely flavor!
WHAT YOU NEED TO MAKE MARY BERRY'S HOT CROSS BUNS
Simple ingredients that most of us have in our kitchens at all time. I have included a recipe to make your own mixed spice, which is a British baking spice used in a lot of British baked goods.
- 3 2/3 cup (500g) strong white bread making flour
- 1/3 cup (75g) fine granulated sugar
- 2 tsp mixed spice (see notes)
- 1 tsp ground cinnamon
- the finely grated zest of one lemon
- 1 tsp salt
- 1 TBS (10g) quick acting yeast
- 3 TBS (40g) butter, melted and cooled
- 1 1/4 cups (300ml) milk, warmed to blood temperature
- 1 large free range egg at room temperature, lightly beaten
- 1 1/3 cups (200g) sultana raisins
- 1/3 cup (generous) (50g) finely chopped mixed peel
- oil for greasing
For the topping:
- 1/2 cup (70g) plain flour
- 2 3/4 fluid ounces (100ml) water
- 2 TBS golden syrup for glazing (gently warm)
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By bread flour I mean flour which has been especially milled from wheat with a higher protein content. Bread flour usually contains between 12 and 14% protein compared to an average of 8 to 11% in all purpose varieties.
With a lower protein content, all purpose flour isn't able to create enough gluten to give the dough the light and elastic texture that you need to create good bread dough.
In a pinch, you can use all purpose flour to make bread with some additional vital wheat gluten. Adding vital wheat gluten to the all purpose flour provides the additional protein needed to create the ideal texture for your bread dough.
HOW TO MAKE MARY BERRY'S HOT CROSS BUNS
Other than being a bit time consuming (as any bread recipe is) these were very easy to make. Like I said you will need the better part of a day to make these but they will be more than worth it!
Whisk the flour, sugar, spices and lemon zest together in a large bowl. Add the salt and the yeast, placing them at opposite ends of the bowl.
Add the butter and half of the milk to the bowl, along with the egg. Use your hands to mix together, incorporating the flour from around the edges of the bowl as you go. Gradually add the remaining milk to form a soft pliable dough. You may not need it all.
Tip the dough onto a lightly floured work surface. Knead by hand, mixing in the raisins and peel as you go. Lightly knead for 10 minutes until you have a silky smooth, elastic dough. Shape into a ball and place into a lightly oiled bowl, turning to coat with oil. Cover the bowl with plastic cling film. Leave to rise in a warm place until doubled in size, about 1 1/2 hours.
Tip out onto a lightly floured surface. Knock back and knead for a further 5 minutes. Reshape into a ball and return to the bowl. Recover the bowl with cling film and leave in a warm place until doubled in size once more, about 1 hour.
Tip the dough out onto a lightly floured surface again. Pat into a flat round about 8 inches wide and cut into 12 wedges using a pizza cutter or sharp knife. Shape each wedge into a ball.
.JPG "Mary Berry's Hot Cross Buns")
Have ready a large baking sheet. Line it with baking paper. Place the balls of dough onto the baking sheet, placing them fairly close together and flattening them slightly.
Cover lightly with plastic cling film or place in a large clean food grade plastic bag, taking care that it doesn't touch the buns. Place into a warm place to rise for 40 to 60 minutes until the buns have doubled in size.
Preheat the oven to 425F/220*C/gas mark 7.Whisk the flour together until you have a smooth paste with the water. Pop it into a piping bag with a small tip, or into a zip lock baggie that you can cut a corner from.
Remove the plastic wrap/ bag from the buns and pipe the flour mixture onto the top of each bun in a cross.
Bake in the preheated oven for 15 to 20 minutes, turning the sheet pan around halfway through the bake time. When done they should be a golden brown on the top and bottom.
Brush the top of each bun with some golden syrup to glaze while the buns are still quite warm. Leave to cool completely on a wire rack.
.JPG "Mary Berry's Hot Cross Buns")
These buns have the traditional flour paste crosses piped onto them prior to baking rather than a glace icing cross. This is how I actually prefer them. There is enough sweetness from the golden syrup glaze.
For those of us who have been raised in the Christian faith, Hot Cross Buns are anchored within the symbolism of Easter and the death and resurrection of Jesus Christ.
The cross represents the crucifixion of Christ on a Roman cross and the spices in the dough symbolize the spices the women used to embalm the body of Christ at his burial.
Whether you are a Christian or not, Hot Cross Buns are something we all enjoy at Easter time. I know they are pretty much available all year round now, but I prefer to keep to the tradition of only enjoying these lovely buns at Easter! It helps to keep them special!
I thought you might like to see the texture of the interior of these buns. As you can see they are lovely and light! Perfect for toasting and spreading with butter!
I really hope you will be inspired to want to make these delicious Hot Cross Buns. You will not regret it. I guarantee!
Mary Berry's Hot Cross Buns
Yield: 12
Prep time: 20 MinCook time: 20 MinInactive time: 3 H & 30 MTotal time: 4 H & 10 M
Mary Berry's foolproof recipe for delicious Hot Cross Buns! Why not bake some for your family this Easter!
Ingredients
- 3 2/3 cup (500g) strong white bread making flour
- 1/3 cup (75g) fine granulated sugar
- 2 tsp mixed spice (see notes)
- 1 tsp ground cinnamon
- the finely grated zest of one lemon
- 1 tsp salt
- 1 TBS (10g) quick acting yeast
- 3 TBS (40g) butter, melted and cooled
- 1 1/4 cups (300ml) milk, warmed to blood temperature
- 1 large free range egg at room temperature, lightly beaten
- 1 1/3 cups (200g) sultana raisins
- 1/3 cup (generous) (50g) finely chopped mixed peel
- oil for greasing
For the topping:
- 1/2 cup (70g) plain flour
- 2 3/4 fluid ounces (100ml) water
- 2 TBS golden syrup for glazing (gently warm)
Instructions
- Whisk the flour, sugar, spices and lemon zest together in a large bowl. Add the salt and the yeast, placing them at opposite ends of the bowl.
- Add the butter and half of the milk to the bowl, along with the egg. Use your hands to mix together, incorporating the flour from around the edges of the bowl as you go. Gradually add the remaining milk to form a soft pliable dough. You may not need it all.
- Tip the dough onto a lightly floured work surface. Knead by hand, mixing in the raisins and peel as you go. Lightly knead for 10 minutes until you have a silky smooth, elastic dough. Shape into a ball and place into a lightly oiled bowl, turning to coat with oil. Cover the bowl with plastic cling film. Leave to rise in a warm place until doubled in size, about 1 1/2 hours.
- Tip out onto a lightly floured surface. Knock back and knead for a further 5 minutes. Reshape into a ball and return to the bowl. Recover the bowl with cling film and leave in a warm place until doubled in size once more, about 1 hour.
- Tip the dough out onto a lightly floured surface again. Pat into a flat round about 8 inches wide and cut into 12 wedges using a pizza cutter or sharp knife. Shape each wedge into a ball.
- Have ready a large baking sheet. Line it with baking paper. Place the balls of dough onto the baking sheet, placing them fairly close together and flattening them slightly.
- Cover lightly with plastic cling film or place in a large clean food grade plastic bag, taking care that it doesn't touch the buns. Place into a warm place to rise for 40 to 60 minutes until the buns have doubled in size.
- Preheat the oven to 425F/220*C/gas mark 7.
- Whisk the flour together until you have a smooth paste with the water. Pop it into a piping bag with a small tip, or into a zip lock baggie that you can cut a corner from. Remove the plastic wrap/ bag from the buns and pipe the flour mixture onto the top of each bun in a cross.
- Bake in the preheated oven for 15 to 20 minutes, turning the sheet pan around halfway through the bake time. When done they should be a golden brown on the top and bottom.
- Brush the top of each bun with some golden syrup to glaze while the buns are still quite warm. Leave to cool completely on a wire rack.
Notes
You can make your own mixed baking spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
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Try not to fall over laughing at this cake. haha I wanted to make a smaller version of an Easter Cake that I used to make when my children were young. A cake decorator I am not, nor have I ever claimed to be. This is a cake you can have fun with, and it is meant to give a giggle or two or three!
I used to try to make them some nice treats to enjoy during the Easter season. Easter was always a big deal with my family. Aside from religious reasons, we would celebrate with special foods and traditions.
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This bunny cake would be one of them. I decided to make one this year but small batch it, so that it made a cake suitable for just two people to enjoy.
I used my recipe for a six inch golden layer cake. It bakes into two six inch round layers that are light and fluffy and oh-so-delicious!
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You can of course make this cake full sized for a family to enjoy. Just bake your favorite recipe for a two layer cake. Even a cake mix if you want to make it really easy.
Nothing says that it has to be vanilla, or golden or whatever. I think any flavor of cake would work well!
I cannot claim myself as being the original source of this very cute cake. It comes from a pull-out from a very old magazine. I no longer know which one. It could be McCalls (do they still even publish a magazine?), Family Circle or Women's Day.
The source really isn't important I suppose. Its just meant to be a really fun cake to make for the kids or your husband for Easter!
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.JPG "Easter Bunny Cake")
At the end of the day it doesn't really matter what or how you choose to decorate this cute cake. It is all up to you. The main thing is that you have loads of fun with it and that it brings your loved ones joy during this Easter holiday!
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Its just a really easy cake to make. To make it you will need two round cake layers. You can make them six inch (recipe provided below), 7 inch, 8 inch or 9 inch. It doesn't really matter. The important thing is that they are both round and both the same size.
The key to making this cute cake is all in cutting the cake layers in the right way. One will be kept whole for the bunny face and the second layer will be cut as above to create two ears and a bow tie! Cute!!
You can use any kind of buttercream frosting to frost the cake with. Full disclosure, yesterday I used a can of ready made frosting. Whipped vanilla.
Whatever frosting you use, you want it to be white. You will need 4 cups of frosting for a full sized version, or 2 cups for this smaller version. Beyond that it is just using sprinkles, coconut, candies etc. to decorate it.
I had wanted to use black licorice strings for the whiskers, but was unable to find them. I could only find black regular licorice whips. I ended up cutting them down to make the whiskers. You could also pipe these on with black frosting.
You could cover the whole bunny with shredded coconut, but I chose to just use some shredded coconut for the outer edges of the ears and two little piles to make some cheeks.
You could tint some coconut pink by shaking it in a jar with some red food coloring and use it to color the insides of the bunny ears, and make the cheeks, or you could use sprinkles like I have done here.
The important thing is to have fun with it!
I used larger heart shaped sprinkles for the nose and the eyes. You could use anything you want. Smarties, jujubes, M & M's, whatever.
I used two heart shaped white candies for some bunny teeth. I pushed them into the cake sideways. You could use chicklets style gum to make them as well.
Did you used to stick chicklet gum in your mouth to give yourself buck teeth for fun when you were a child? Tell me it wasn't just my siblings and myself!!
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Some other Easter Treats I have made in the past that you might also enjoy:
EASTER CHOCOLATE CRISPY TREATS - Easter Chocolate Crispie Cakes are the perfect treat for the Easter Holidays. Quick and easy to make and using only a few ingredients.
SWEET AND SALTY EASTER BARK - A tasty confection composed of white chocolate, milk chocolate candy coated eggs, pretzels, etc.
EASTER BASKET SUGAR COOKIES - Delicious soft sugar cookies decorated to look like an Easter Basket. Fun fun!
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Fluffy Yellow Layer Cake
Yield: one six inch double layer cake
Prep time: 15 MinCook time: 18 MinTotal time: 33 Min
This cake has a beautiful texture and flavor. Its delicious. Make sure all of your ingredients are at room temperature for the best results.
Ingredients
- 2 large free range egg yolks plus 1 large free range egg white
- 1/2 cup (50g) sugar
- 3/4 cup (85g) cake flour (see notes below)
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (80ml) buttermilk (see notes below)
- 3 TBS butter, melted and cooled
- 1 TBS vegetable oil
- 3/4 tsp vanilla extract
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter two round six inch layer cake tins and line the bottoms with baking paper.
- Beat the egg white on low speed using an electric hand mixer until foamy (1 minute). Increase speed to medium high and beat until soft and billowy (1 minute). Continue to beat, gradually adding 2 TBS of the sugar until glossy stiff peaks form (1-2 minutes). Set aside.
- Sift the flour, soda, baking powder and salt together in a medium sized mixing bowl. Stir in the remaining 6 TBS sugar.
- Whisk the buttermilk, egg yolks, vanilla, oil and melted butter together. Gradually pour into the dry ingredients, whilst beating on low speed for 15 to 20 seconds. Some streaks of flour will remain. Scrape bowl and then beat on medium until smooth and thoroughly combined (10 to 15 seconds).
- Stir one third of the egg whites into the batter using a rubber spatula. Fold in the remaining egg whites until no white streaks remain.
- Divide the batter between the two cake tins, smoothing the top over. Gently tap on counter top to release air bubbles.
- Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean.
- Leave to cool in the pan for about ten minutes before loosening and tipping out onto a wire rack to cool completely.
- Frost as desired.
Notes
TO make your own cake flour, measure out flour, remove 1 TBS and replace with 1 TBS of cornstarch (corn flour).
TO make your own buttermilk, combine half yogurt with half whole milk. You can also measure 1/2 TBS lemon juice into cup and add milk to required level. Leave 5 - 10 minutes to clabber.
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