Apple and berry crumble slice

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Apple and berry is one of those combinations that are almost guaranteed to please pretty much everyone – particularly during these cooler winter months. There’s just something about it that makes you want to snuggle up on the couch, right?

While apple and berry crumble is a ‘go-to’ for lots of people over winter, crumble doesn’t need to be reserved solely for enjoying as a warm winter dessert – that’s where this apple and berry crumble slice comes in.

Yip, you get all the beautiful flavours and textures of an apple and berry crumble with all the convenience of a slice. Win!

What makes this recipe even better is that despite having three distinct layers, you only need to whip up one mixture. Simply throw together the base ingredients, give it a quick mix and you’re all set for both the base and topping. And there’s no need to cook the beautiful apple and berry filling before hand either. Easy huh?

The other great thing about this recipe is that it’s made using a ‘secret’ ingredient that gives the slice just the right amount of sweetness with fewer calories – Equal Spoonful. It’s all about bringing those beautiful apple and berry flavours out and making sure the base has a little sweetness to it. And if you didn’t know there wasn’t sugar in this slice, you truly wouldn’t have guessed – it’s seriously that good.

Judging by how quickly this slice is disappearing at our house, I’m sure you will love it.

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Apple and berry crumble slice
Adapted from Healthy Food Guide

Ingredients

  • 1 ½ cups wholemeal flour
  • 2 cups oats
  • ½ cup wheat bran
  • ¾ cup Equal Spoonful
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • ⅔ cup canola oil
  • ½ cup vanilla yoghurt
  • 2 apples, finely diced
  • 2 heaped cups frozen berries

Method

  1. Preheat oven to 180 degrees Celsius and line slice tin with baking paper.
  2. In a large bowl, combine all dry ingredients and mix well.
  3. In a small bowl, whisk together yoghurt and oil until well combined. Pour into dry ingredients and mix well.
  4. Scoop ¾ of the mixture into the prepared pan and press firmly to create a flat base. Top with diced apples and frozen berries, then sprinkle remaining oat mixture on top.
  5. Place in oven and bake for 30-35 minutes or until lightly golden. Allow to cool completely before slicing.

This post was made possible thanks to Equal Spoonful. All words, photos and opinions are, and always will be, my own.

One biscuit, three ways

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Now that I’m on maternity leave I’ve developed a bit of a new obsession – always having a container of homemade biscuits in the house. Not only is it nice knowing there’s a homemade treat stashed away to relax with for afternoon tea, but it totally takes the pressure off when you know someone’s popping over for a catch-up.

The trick is finding recipes that are quick to make, easy to put your own twist on and (of course), totally moorish. Luckily for you I have a recipe that ticks all those boxes!

This basic biscuit recipe is one of my favourites because of how easy it is to spice up by simply adding an ingredient or two – whatever you have tucked away in the cupboard really! The number of variations you can make with it are truly only limited by your imagination (and pantry).

As well as sharing the recipe itself, today I’m sharing three super simple variations you can make – raspberry jam thumbprint biscuits, classic chocolate chip and, my personal favourite, lemon and poppy seed.

One of the great things about this recipe is that it’s made using a ‘secret’ ingredient that gives the basic mixture just the right amount of sweetness with fewer calories – Equal Spoonful. And guess what? If you didn’t know they weren’t made with sugar, you wouldn’t have been able to guess.

All the more reason to feel better about enjoying two (or three) when you put your feet up, right?

one-biscuit-three-ways_2Basic biscuit dough
Makes approx. 36 small biscuits

Ingredients

  • 125g butter, softened and cubed
  • ¾ cup Equal Spoonful
  • 1 tsp vanilla essence
  • 1 egg
  • 2 cups flour, sifted
  • 1 tsp baking powder
  • 1 Tbsp milk

Method

  1. Preheat oven to 180 degrees Celsius and line three baking trays.
  2. Place butter, Equal Spoonful and vanilla in a large bowl and cream until pale and fluffy. Add egg and beat well.
  3. Add flour and baking powder. Mix until just combined. And milk and mix until dough comes together.
  4. Divide dough equally into small bowls, based on the number of variations you want to make – three of my favourites are below:

To make raspberry jam thumbprint biscuits

  1. Roll dough into small balls (approx one teaspoon each) and place of baking tray. Flatten gently with back of a teaspoon, then press thumb into top of each one to create a small hole.
  2. Fill hole will ¼ – ¼ tsp raspberry jam. Place in oven and bake for 10-12 minutes or until lightly golden.

To make classic chocolate chip biscuits

  1. Add 1 tsp milk chocolate chips and 1 tsp white chocolate chips to dough and mix until chocolate is well combined.
  2. Roll dough into small balls (approx one teaspoon each) and place on baking tray. Flatten gently with back of teaspoon or fork.
  3. Place in oven and bake for 10-12 minutes or until lightly golden.

To make lemon and poppy seed biscuits

  1. Add juice of half a lemon and 1 tsp of poppy seeds to dough. Mix well.
  2. Roll dough into small balls (approx one teaspoon each) and place on baking tray. Flatten gently with back of teaspoon or fork.
  3. Place in oven and bake for 10-12 minutes or until lightly golden.

This post was made possible thanks to Equal Spoonful. All words, photos and opinions are, and always will be, my own.

Raspberry bran muffins (+ WIN!)

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With our new little arrival due in less than two weeks (eek!), I’m busy filling the freezer with all kinds of meals to help get us through those first few weeks with a newborn.

But it’s not just dinners I’m trying to get sorted – I want some baked treats stashed away in there too! Things that we can whip out if we know people are popping over to visit, that I can stash in the husband’s lunch when he heads back to work, and (of course) to have ready to go when we realise it’s been ages since we last ate and just need to get something in.

And that’s what these raspberry bran muffins will be perfect for – grabbing and eating on the run. While they’re still a sweet treat, they’re not something to feel guilty about enjoying thanks to a couple of clever little ingredients.

First up, these muffins are absolutely packed with (you guessed it…) bran, which not only gives the muffins a sweet nutty flavour but also gives you a whole bunch of fibre and protein. This goes hand in hand with wholemeal flour, which helps give the muffins another fibre kick.

Then there’s the fact that these muffins are made with Equal Spoonful rather than traditional sugar, helping give them just the right amount of sweetness with fewer calories. The best part? The husband absolutely devours them and had no idea I didn’t use sugar until I told him afterwards – they still taste great!

The bonus? They’re super quick to whip up and you can easily switch out the raspberries for any berries you have tucked away in the freezer. I’m sure you’ll love them.

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Raspberry bran muffins
Makes 12 standard muffins
Adapted from Life Made Simple

Ingredients

  • 1 cup buttermilk (make your own by adding 1 Tbsp white vinegar to standard milk)
  • 160g tub of berry yoghurt
  • 1 egg
  • 1/3 cup oil
  • ¼ cup Equal Spoonful
  • 1 ½ cups wheat bran
  • 1 ¼ cups wholemeal flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp cinnamon
  • 1 cup (heaped) frozen raspberries

Method

  1. Preheat oven to 200 degrees Celsius and line 12 whole muffin pan with cases
  2. In a medium bowl, combine buttermilk, yogurt, egg, oil and Equal Spoonful. Whisk until well combined.
  3. Combine all dry ingredients in a large bowl and mix lightly. Gradually add wet mixture, stirring until just combined. Add frozen raspberries and stir until dispersed throughout mixture. Spoon into prepared cases.
  4. Bake for 15 minutes or until golden and an inserted skewer comes out clean. Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
  5. If freezing, place in an airtight container when completely cool and pop in freezer. Remove from container and defrost on a wire rack when required.

giveaway_HTWD

Thanks to the lovely team at Equal Spoonful I have an Equal Spoonful prize pack (valued at $50) to give away to one lucky reader.

To enter, simply leave a comment below and let me know what baked treat you would like to make with Equal Spoonful. Bonus points if you share a photo of your creation as well!

Entries close at 11.59pm Sunday 11 June and the winner will be drawn at random. Winner must make contact within 5 business days or they will forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible thanks to Equal Spoonful. All words, photos and opinions are, and always will be, my own.