basesixty

Tag: oats

  • Oat Hazelnut Cookies

    Makes 9 cookies

    You will need:

    50g butter, plus a little for greasing
    2 tbsp maple syrup
    1 dessert apple, unpeeled and coarsely grated (you need 85g)
    1 tsp cinnamon
    50g raisins
    50g porridge oats
    50g spelt flour
    40g unblanched hazelnuts, cut into chunky slices
    1 egg

    Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.

    Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.

    Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.

    TIP: As this isn’t classic baking, the ingredients do not need to be exact. Just note that if the grated apple is over 85g, then you may need a little flour to make sure that the mixture isn’t too wet to set.

    TIP: Be careful to not overcook these, the dried fruit can burn very quickly.

    Original recipe: BBC Good Food

  • Peanut Butter Protein Balls

    Makes around 14 balls

    You will need:

    • 80g oats
    • 75g flavour – e.g. chocolate chips, crystallised ginger, dried fruit
    • 1 scoop of protein powder
    • 2 tbsp peanut butter
    • 1.5 tbsp sweetener – e.g. honey, agave (or mixture of both)
    • 1 tsp
    • 1 tbsp oil – e.g. olive
    • 2 tbsp water

    Mix all the ingredients except the water in a bowl until it all comes together.

    Add the water a bit at a time until the mixture is no longer dry.

    Break the mixture in to balls, around one very heaped teaspoon, and roll in the palms until smooth and shiny – like in the picture!

    Set to one side on a plate until slightly firmed. Then place in a container and leave in the fridge until set.

    The protein balls are ready to eat as soon as they are set, normally takes around 1 hour.


    TIP: Measurements do not need to be exact for this recipe, as long as the mixture isn’t too dry when rolling, all is well. It is possible to leave out the oil and replace with water. Ingredients can be adjusted to taste and preference.

    Original recipe: allrecipes