Maybe they are not quite a ‘looker’, but they are super easy to make and super healthy to eat. Enjoy your cake for breakfast and feel good about it.
APPLE, CARROT AND CHIA SEED MUFFINS
(Adapted from Tesco Real Food)
100g apples, coarsely grated
75g carrots, finely grated
1 tsp ground cinnamon
1 lemon, finely zested
3 tbsp chia seeds
100g light brown sugar
75ml mild olive oil or vegetable oil
120g self-raising flour
½ tsp baking powder
2 teaspoons brown sugar (optional)
- Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cases. (However, I have to point out, I never managed to get 12 muffins out of it, only 9 maximum.)
- In a large bowl, mix the grated apple and carrot, cinnamon, lemon zest, chia seeds, sugar, 1/4 tsp salt, oil and eggs, until combined.
- Set aside for 5-10 minutes, or until the chia seeds have expanded a little. Meanwhile, sift the flour, baking powder and bicarbonate of soda into a separate bowl.
- Stir the dry ingredients into the carrot mixture, mix well to form a batter. Divide evenly between the muffin cases, and then scatter over the brown sugar, if using it. Bake for 15-18 minutes, or until risen and springy to the touch. Remove from the oven and leave to sit for 5 minutes, before removing the muffins on a wire rack to cool completely.
Simple and delicious one-pan of your ‘5 a day’ supper. Easy adaptable to whatever is in season, but this Mediterranean selection works very well with Halloumi. Perfect addition for the BBQ or a picnic. Of course, it is even better with home-made pesto, but on this occasion I used shop-bought, which is also just fine. You also can use Feta cheese instead of Halloumi.
EASY VEGETABLE TRAY BAKE WITH HALLOUMI & PESTO
(Originally seen in ‘Red’ magazine)
500g new potatoes, halved lengthways
3 Mixed Peppers, seeds removed, sliced
2 tbsp olive oil
2 tablespoons good quality pesto
zest of ½ lemon, plus squeeze of juice
125g cherry tomatoes, halved
250g pack Halloumi cheese, thickly sliced
black olives (optional)
salt & pepper to taste
- Preheat the oven to 200°C. Cook the potatoes in a pan of boiling water for 5 minutes or until just tender. Drain, then tip into a large, shallow roasting tin and scatter over sliced peppers. Drizzle over with the olive oil, salt, mix well, bake for about 20 minute.
- Meanwhile in a little bowl, mix together pesto, zest and lemon juice, plus 1 tablespoon of water, if the paste is too thick. Set aside.
- Turn up the heat to 220°C. Add the halved tomatoes, olives, sprinkle half of the pesto mixture and sliced halloumi on top. Roast for a further 5-10 minutes or until the cheese is golden brown. Remove from the oven, drizzle over the rest of the pesto and serve straightaway.