If you happened to read my blog post for ‘healthy’ matcha, raspberry and honey cake, then you will know that in the next few weeks I am trying to use recipes that have less/ no refined sugar in them in a half hearted attempt to be healthy (I say half hearted because I still snaffle all the traybake cut offs at work *cue ‘Human’ Rag and Bone Man*).
First of all I apologise for the tardiness of this post; even though the hard part (i.e. the baking) was done in time, I ran out of time to find an opportunity to bore you with my thoughts as I usually do on a Sunday night so you will have to find it in your hearts to forgive me. I promise to get back on track now my schedule is returning to normal.
Although I have been trying to get into the habit of posting on a Sunday, there are two main reasons for my spontaneous midweek blog post. Firstly, it’s Halloween so I have to post something naughty after my slightly healthier offering of Pumpkin and Coconut Granola. Secondly, I barely made a dint in my roasted pumpkin (and I only prepped half) so why not use it as an excuse for extra baking! Continue reading “Oaty Pumpkin Cookies”
If you can’t tell by veggie baking theme I seem to have adopted over the last couple of weeks, the attempt to be slightly healthier continues. Since my chilli beetroot brownies provided a very, very slightly skinnier version of the treat that contributes to probably about 20% of the reason I even have a gym membership, I decided to take it a step further. And what better and more original way to do this at Halloween than with pumpkins. Having read that about 90% of pumpkins are used for carvings, I decided to try and pay them the credit they were due as an ingredient. Besides, I am terrible at pumpkin carving so I this seemed like the next best, although inadvertent, way to celebrate. Continue reading “Pumpkin and Coconut Granola”