These are the simplest biscuits ever! They’re not particularly healthy with their sugar content, but you can drop the sugar to 100g and they still form into a cookie and hold their shape. You can use Xylitol too if you prefer to keep blood sugar rushes down.
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Spring is a great time for rhubarb. When it’s a good year, it’s a really good year so making sure it’s used and not wasted it key (I hate waste!). If you aren’t going to use it immediately you can wash, trim and cut the stems into thumb size pieces. Dry them off and place on a […]
A quick and tasty alternatives to the sugar-laden commercial breakfast cereals. Using oats instead of flour produces a nice pancake with some texture. Make them as small drop scone like pancakes rather than crepe sized as they are a little more delicate. You could add a tablespoon or two of ground almonds to the batter […]
Using the groats rather than the flour takes a little more planning as the groats need to be soaked overnight first. However the texture is more like a crumpet and worth the wait!
If you are trying to go gluten free, this oat based loaf may be a good transition to cutting out the gluten from your diet. It toasts well and holds it’s shape nicely when sliced.