Sweet Recipes To fuel Up With Before, During & After Your Bike Ride
Cherry Cinnamon Buckwheat Pancakes
500g cherry , stoned and halved
5 tbsp golden caster sugar
140g buckwheat flour
85g self-raising flour
2 tsp cinnamon 1 tsp bicarbonate of soda 3 eggs
1/2 pint milk Greek yogurt and maple syrup, to serve
Place the cherries in a bowl with 1 tbsp of sugar, stir & set aside
Mix together the remaining sugar, flours, cinnamon and bicarbonate soda in a large bowl.
In the centre of the dry ingredients make a well and crack in the eggs. Gradually add the milk, whisking until you make a smooth batter.
Melt a small blob of butter in a non-stick frying pan. Spoon/ladle a little of the batter into the pan & swirl around to make pancakes about 8cm across. Cook for a couple of mins until bubbles appear on the surface & the bottom has set, then flip and cook on the other side
Keep the cooked pancakes warm in the oven until you're ready to eat. Serve on each plate, topped with a spoonful of the cherries you prepared earlier, a drizzle of maple syrup & a dollop of Greek yoghurt.
Nutri Muffins
2 large eggs
150ml pot natural low-fat yogurt 50ml rapeseed oil 100g apple sauce
1 ripe banana, mashed
4 tbsp clear honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats , plus extra for sprinkling
1½ tsp baking powder 1½ tsp bicarbonate of soda 1½ tsp cinnamon 100g blueberries 2 tbsp seeds (pumpkin/sunflower/flaxseed)
Heat oven to 180C/160C fan/gas 4.
Line a 12-hole muffin tin with 12 large muffin cases.
In a bowl, mix together the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
In a separate bowl, tip the remaining ingredients, except the seeds, adding a pinch of salt. Mix to combine
Pour the wet ingredients into the dry and mix briefly until you have a smooth batter
Divide the batter between the cases & sprinkle a few extra oats and seeds on top of each muffin
Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre comes out clean
Once cooked, remove from the oven & transfer to a wire rack, leaving to cool
Oaty Mango Bars
2/3 cup of dried mango. Soaked in hot water for 1 hour & drained
1 cup Medjool dates, pitted
1 tablespoon of vanilla extract
1 & 1/4 cups of raw almonds
3/4 cup of shredded coconut
3/4 cup of rolled oats
3/4 cup of raisins
1/3 cup of pumpkin seeds
1/4 teaspoons of sea salt
In a food processor, combine the mango, dates and vanilla. Ensure the mango has softened fully during soaking
Blitz to a very smooth paste. Add the remaining ingredients and pulse until everything is well combined but some of the texture of the nuts/seeds is still there .
Press the mixture firmly & evenly into an 8 x 8 square tin lined with greaseproof paper.
Place the bars in the freezer to firm, then cut into squares
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