Peanut Butter Cookies

What could be better than tea and biscuits?

These peanut butter cookies are soft on the inside and good on their own or with jam.

Makes 18 Cookies

Macros per cookie:

Calories 161, Protein 3.2g, Carbs 17.94g, Fiber 0.44g and Fats 8.44g

Ingredients:

  • 100g Soft Unsalted Butter
  • 150g Crunchy Peanut Butter
  • 150g Maple Syrup
  • 1 Medium Egg
  • 2 Tsp Cinnamon
  • 1 Tsp Bicarbonate Of Soda
  • 250g Plain Flour

You will need:

  • Pre Heated Oven 180C
  • Scales / Measuring Spoons
  • Large Mixing Bowl
  • Hand Held Electric Whisk
  • Spatula
  • 2 x Grease Proof Lined Baking Trays
  • Fork
  • Pop your butter, peanut butter and maple syrup in a bowl and mix with whisk until smooth

  • Add egg and cinnamon to mix and whisk until well combined

  • Add flour and bicarbonate and mix in with spatula until you have a well combined bowl of cookie dough

  • Break up dough into 18 even pieces a roll into balls

  • Flatten the balls on the baking tray and press down with fork in a cross pattern.

    Pop in middle shelf of oven and bake for 8 – 9 minutes until golden

  • Remove from oven and leave to cool on the trays

  • Enjoy

    These keep well in an air tight container for 3 days.

Strawberry Breakfast Muffin (GF and Egg Free)

These don’t have to be restricted to breakfast 🙂

I call them breakfast muffins as essentially they are made up of breakfast ingredients.

Super quick and easy to make and utterly delicious

This makes 12 Muffins

Macros per muffin:

Calories 129, Protein 4.75g, Carbs 23.5g, Fiber 2.5g and Fat 1.83g

Ingredients:

  • 250g Liberte Greek Style Yoghurt
  • 150g Clear Runny Honey
  • 200g Gluten Free Oats
  • 1 Tsp Baking Powder
  • 75ml Koko Coconut Milk
  • 230g Strawberries
  • 7.g Chai Seeds

You will need:

  • Pre Heated Oven 180C Conventional and 160C Fan
  • Large Mixing Bowl
  • Spatula
  • Sharp Knife
  • Fruit Preparation Board
  • Scales / Measuring Spoons
  • 12 Hole Muffin Baking Tray
  • 12 Muffin Cases
  • 2 Dessert Spoons

 

  • Place oats and baking powder in bowl and mix in well

  • Top Strawberries and quarter

  • Mix in yoghurt and coconut milk to oats

    Leave for 5 minutes to absorb

  • Add strawberries and chai seeds.

    Mix in well

  • Distribute 1 muffin case to each hole in muffin tray

    Using dessert spoons add muffin mixture evenly until 2/3 case filled

    Pop in middle of even and bake 25 – 30 minutes until golden and a skewer comes out clean in pricked in middle.

  • When cooked remove and leave to stand in tray for another 5 minutes

    Serve and enjoy.

    Muffins are best enjoyed on the day but keep well in an airtight container for 3 days