This is a really easy recipe to throw together in the morning, and what I love about it the most is that my fussy 2 year old LOVES IT, which is a huge win in our house!  Feel free to swap out the fruit for whatever you have available, you could even use canned fruit if that's all you have.  Same goes for the topping, just use what ever nuts or seeds you have on hand.

INGREDIENTS
2-3 cups of fruit (I like to use frozen blueberries)
2 cups rolled oats
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinnamon
Pinch of salt
2 eggs
2 cups of milk of choice
1 TBSP maple/rice/agave syrup or honey
1 tsp vanilla extract (optional)
1/4 cup maple/rice/agave syrup or honey
1 TBSP coconut oil
1 cup of seeds/nuts 

METHOD
Preheat oven to 180 bake.
Grease a large baking dish (roughly 26cm x 15cm)
Put fruit into dish and spread out evenly.
In a separate bowl combine the oats, baking powder, spices and salt and pour over the fruit.
In another bowl whisk to combine the eggs, honey, milk and vanilla and pour over the oat mixture.
Lastly combine the the syrup, coconut oil and nuts/seeds until coated and sprinkle over the top.
Bake for 40 minutes until set in the middle.

Adapted from Green Kitchen Stories. 

 

 

We posted this recipe on our social channels the first day we went into lockdown, and WOW it was so popular!!  It honestly is the easiest recipe to make and you can put your own spin on it by adding extra elements such as frozen raspberries, choc chips, nuts, salted caramel, nutella, peanut butter.....the options are endless!  My only advice is that you use a good quality dark cocoa, that will make all the difference!

INGREDIENTS
140gms butter
250gms caster sugar
1/2 cup (65gms) cocoa
2 eggs
1/2 cup (65gms) plain flour

METHOD
Preheat oven to 160 fanbake.
Line a 20 x 20 cm tin with baking paper.
Combine butter, sugar & cocoa in a microwaveable jug.
Microwave for 30 sec bursts then stir, then repeat until the butter is melted.
Add eggs and whisk to combine.
Add flour and stir well to combine.
Pour into lined tin and smooth out until flat.
Add toppings if you wish (I added dollops of salted caramel). 
Bake for 20-25 minutes.
Leave to cool for 30 minutes before cutting.
 

For all you Peanut Butter fans out there you're in luck because Trish our lovely Office Manager has shared her easy-as-pie cookie recipe for our 'While in ISO Let's Bake' series.  Be warned though they don't last long! 

INGREDIENTS
200gm unsalted butter
1 cup brown sugar
3/4 cup peanut butter
2 eggs
2 tsp vanilla extract
1 tsp salt
1 tsp baking soda
2 1/2 cups flour
1 cup choc chips

METHOD
Preheat oven to 180 bake.
Cream butter, sugar, vanilla and peanut butter together.  Add eggs and combine.
Add flour, salt, baking soda and combine.
Add choc chips and combine.
Roll into desired size and put onto a lined baking tray spaced 3cm apart.
Bake for 10-15 minutes.

For GF version swap put flour for GF flour and 1 tsp Xantham Gum.

ENJOY! X #bluebellsbakes

 

Hello and welcome to our first ever blog post! 

The Bluebells team and I have been baking up a storm while we've been in lockdown, so we thought we'd share some of those recipes with you!

Holly, our content manager kicked off our first 'While in ISO Let's Bake' series with these gluten free cupcakes which can be made in mini or regular size.  You can also use the same recipe to make a cake or loaf.  Enjoy! x

INGREDIENTS - CUPCAKES
Makes 12 
1 cup self raising GF flour
1 cup almond meal
1 tsp ground ginger
1 tsp cinnamon
1 tsp baking soda
2 eggs
3/4 cup oil
1 cup brown sugar
2 ripe bananas

METHOD
Preheat oven to 160 fanbake.
Line cupcake tray with cases.
Combine dry ingredients in a bowl and whisk to combine.
Whisk the eggs, oil and sugar with a hand mixer untill thick and creamy.  Stir into the dry ingredients.
Mash bananas and fold through the batter.
Fill cases 3/4 full.
Bake for 15-20 minutes until a skewer inserted in middle comes out clean.
Top with simple cream cheese icing.
 
INGREDIENTS - VANILLA CREAM CHEESE ICING
125gm unsalted butter, at room temp
175gm cream cheese
3 1/2 cups icing sugar, sifted
1 tsp vanilla extract

METHOD
Beat the butter and cream cheese together until smooth and lump free.  Add icing sugar and beat slowly at first, increasing speed once sugar has incorporated with butter mixture.  Beat on high speed for a few minutes until the icing is light in colour and fluffy.