This wholemeal apple slice is so yummy! I used to make this with white flour but in an attempt to be healthier I tried wholemeal flour and it is just as amazing! It is a quick and super easy slice for anyone to make. I use the tin baking apples as I am lazy! However you could easily peel and cut up a few apples instead.
- 150g unsalted butter at room temperature
- 250g caster sugar
- 2 large eggs at room temperature
- 250g Wholemeal Self Raising Flour, sifted (note I still use the extra husk that won’t sift through)
- 170ml (2/3 cup) buttermilk (see below for alternative)
- 1 tsp vanilla extract
- 400g tinned baking apple
- icing sugar (to dust)
- Make the buttermilk (if required) – To do this simply measure out the milk and add 1 Tbsp lemon juice, stir to combine and leave to curdle while you get the other ingredients ready
- Preheat the oven to 180 degC fan forced
- Line a slice tin with baking paper
- Beat the butter and sugar until light and creamy
- Add eggs one at a time, beating well after each addition
- Add half the flour and half the buttermilk in alternate batches, mixing after each addition
- Mix until smooth, then add the vanilla extract and beat until combined
- Spread a thin layer on the base of the tin. (Just under half of the mixture will do)
- Place the apples on top taking care not to overlap and to make sure the apples go all the way to the edges
- Bake in the middle of the oven for 35-40 minutes until golden and a skewer comes out clean. Note can add some alfoil on the top of the slice if it is getting too dark on top
- Leave in the tin for 30 minutes, then on to a wire rack to cool completely
- Sift some icing sugar on top, cut into slices and serve. Enjoy! and try not to eat it all yourself haha 🙂
So I needed something reasonably healthy and that the kids can eat at the beach this morning, breakfast muffins. I had run out of blueberries so decided to create something a bit different. They are super yummy and moist and very easy to make! I like to mix it up and make some normal muffin size and some mini muffins. This made 14 normal muffins and 24 mini muffins.
- 2 medium pears (around 220g when chopped into little cubes)
- 160g frozen raspberries
- 400g Greek Yoghurt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 60g rolled oats
- 150g plain wholemeal flour
- 150g plain flour
- 3 tsp baking powder
- 120g raw caster sugar
- 40g white chia seeds
- Preheat oven to 180 degC fan forced
- Line muffin tins with paper cases and/or spray with olive oil spray
- Put the oats, flours, baking powder, sugar and chia seeds in a mixing bowl
- Mix dry ingredients to combine and make a well in the centre
- In a separate bowl whisk together eggs, yoghurt, milk and olive oil
- Add the egg mixture to the dry ingredients and fold together until just combined
- Add the pears and raspberries and fold until just mixed together
- Using an icecream scoop, scoop out the mixture into the tins
- Bake in the oven for 20 minutes, until browned lightly on top and a tester comes out clean
- Leave to cool in the tin for 5 minutes before turning out.
This is a yummy loaf cake with some few extra goodies to add a bit more nutrition. The zucchini makes it beautiful and moist so it will keep for around 4-5 days in the fridge. Great idea for a picnic or just a lovely afternoon tea.
- 500g zucchini (if don’t have enough thats fine or can add some grated carrot if you like)
- 1/2 cup blueberries (frozen is fine)
- 200 g walnuts or pecans (roughly chopped)
- 3 large eggs
- 250 ml of olive oil (or vegetable oil is fine)
- 1 1/2 cups raw sugar (or a bit less is fine)
- 2 1/2 cups self raising flour (alternatively mix of 1 cup wholemeal and 1 1/2 cups plain self raising flour makes it a bit healthier)
- 2 teaspoons cinnamon ground
- 1 teaspoon nutmeg ground
- Preheat the oven to 180 degrees celsius fan forced.
- Line a loaf tin with baking paper and lightly grease with spray oil on the sides.
- Grate the zucchini and drain out the excess water by squeezing it out. Too much water will make the mixture too wet.
- To a large bowl add the eggs, oil, sugar, zucchini and whisk together.
- Add the flour, cinnamon and nutmeg and stir lightly until just mixed. Do not over mix.
- Then add the walnuts or pecans, blueberries and fold in gently.
- Bake in the oven for 1 hour. Check if it has cooked in the centre. Otherwise cover with alfoil to avoid the top getting too brown and cook for another 10-15 minutes at a time until a tester stick comes out clean.
- Allow to cool in tin for 10 minutes.
- Remove from tin and leave on a wire rack to cool
- Cut, serve and enjoy!