Bubba Ali’s Apple Oaty Cookies

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Bubba Ali's Apple Oaty Cookies
Bubba Ali's Apple Oaty Cookies
Servings:14
Preparation Time:10
Cooking Time:15
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Ingredients

  • 100 g unsalted butter
  • 150 g brown sugar
  • 1 Fresh For You egg Large
  • 1 teaspoon vanilla extract
  • 125 g oats
  • 100 g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 75 g Fresh For You red apple Finely diced

Method

  1. Preheat the oven to 200 degrees celsius.
  2. Beat the butter and sugar together until light and fluffy. Beat in the egg and add vanilla extract until well combined.
  3. Form the dough into 12 equally sized balls. Place onto a lined tray and squash down to a thickness of about 1/2 a cm.
  4. Bake for 12-14 minutes.
  5. Allow to cool on the baking sheet until they are firm enough to handle.

Bubba Ali’s Fluffy American Style Pancakes

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Bubba Ali's Fluffy American Style Pancakes
Bubba Ali's Fluffy American Style Pancakes
Servings:2
Preparation Time:25
Cooking Time:20
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Ingredients

  • 135 g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons caster sugar
  • 1 large Fresh For You egg Beaten
  • 2 tablespoons butter Melted
  • 1 tablespoon greek yogurt Low Fat
  • 1 tablespoon honey
  • 1 handful Fresh For You blueberries, raspberries and strawberries 1 handful of each

Method

  1. Sift the flour, baking powder, salt and caster sugar into a bowl.
  2. In a separate bowl, lightly whisk together the milk and egg, and then the melted butter.
  3. Mix the wet and dry ingredients together until you have a smooth batter. Any lumps will soon disappear with a little mixing.
  4. Heat a non-stick pan over a medium heat and add a drop of oil. Add a ladle of batter to the pan (or two if there's room). It will seem thick, it should be. When the top of the pancake begins to bubble, flip it and cook until golden brown. Ensure that it rises to 1cm thick.
  5. Put the berries in a pot, bring to the boil and simmer until fruits are soft. Remove from the heat, allowing to cool a little before serving with Greek yogurt and honey.

Pete’s Fluffy Pancakes

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Pete’s Fluffy Pancakes
Pete’s Fluffy Pancakes
Servings:6
Preparation Time:10
Cooking Time:10
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Ingredients

  • 300 g self raising flour
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 2 Medium Eggs
  • 1 tbsp Maple Syrup or Rowse Honey
  • 300 ml Fresh Milk

Method

  1. Weigh the flour and tip into a bowl with the baking powder, sugar and a pinch of salt.
  2. Crack in the eggs and whisk until smooth.
  3. Add the maple syrup/honey and milk while whisking.
  4. Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling.
  5. Use a ladle to add the batter to the pan.
  6. Cook until bubbles start to form on the surface, then flip and cook the other side.
  7. Eat right away or keep warm in a low oven while you cook another batch.

Blueberry and Banana Muffins

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Blueberry and Banana Muffins
Blueberry and Banana Muffins
Servings:12 servings
Preparation Time:20 minutes
Cooking Time:20 minutes
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Ingredients

  • 100 grams unsalted butter softened
  • 140 grams golden caster sugar
  • 2 large eggs
  • 140 grams natual yogurt
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 250 grams plain flour
  • 2 tsp baking powder
  • 1 tsp Bicarbonate of soda
  • 125 grams Blueberries or frozen
  • 3 large Bananas mashed

Method

  1. Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract, milk and mashed bananas. Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
  2. Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
  3. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

American Pancakes

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American Pancakes
American Pancakes
Perfect for breakfast or brunch, these pancakes are sure to go down a treat!
Servings:4
Preparation Time:20
Cooking Time:30
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Ingredients

  • 175 grams plain flour
  • 1 tablespoon baking powder
  • 25 grams caster sugar
  • 2 Eggs
  • 250 milliliters milk
  • 25 grams butter

Method

  1. Place the flour, baking powder and caster sugar into a bowl and stir to combine.
  2. Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter.
  3. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter.
  4. Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place spoonfuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter.
  5. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.
  6. To serve, divide the pancakes among four serving plates, top with your favourite fruit and drizzle with maple syrup.

Protein Pancakes

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Protein Pancakes
Protein Pancakes
Delicious post workout pancakes, perfect for refueling!
Servings:4
Preparation Time:2
Cooking Time:10
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Ingredients

  • 25 grams whey protein powder
  • 100 ml milk
  • 1 lrg Egg
  • 50 grams porridge oats
  • 1 tsp Cinnamon
  • 1/4 tsp baking powder
  • light cooking spray

Method

  1. 1. Add the oats to a blender and blitz until it resembles a fine flour. Add the protein powder, baking powder, egg, milk and cinnamon to the blender too and blitz everything until you have a texture like pancake batter.
  2. 2. Heat a lightly oiled frying pan over medium high heat. Pour the mixture onto the pan, using approximately ¼ of the total mixture for each protein pancake.
  3. 3. Tilt the pan in a circular motion so that the batter coats the surface evenly.
  4. 4. Cook the pancake for about 50 seconds until the bottom is light brown. Loosen with a flexible spatula or fish-slice, flip over and cook the other side. Serve hot with your filling of choice. Recommendation: Fresh fruit & toppings of your choice.

Chocolate Chip Cookie Ice Cream Sandwhich

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Chocolate Chip Ice Cookie Ice Cream Sandwhich
Chocolate Chip Ice Cookie Ice Cream Sandwhich
Servings:12
Preparation Time:20
Cooking Time:20
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Ingredients

  • 280 g light soft brown sugar
  • 225 g granulated sugar
  • 250 g butter
  • 2 large eggs
  • 1 tbsp baking powder
  • 300 g milk chocolate chopped
  • ice cream to serve

Method

  1. Mix the sugars and butter in a large bowl using an electric hand mixer to blend them together until the mixture looks smooth and creamy.
  2. Crack each egg into the mixture, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla.
  3. Sift in the flour and baking powder, then mix well with a wooden spoon.
  4. Stir in the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
  5. Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight
  6. Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
  7. Place the slices on a baking tray lined with baking parchment and bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
  8. Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!

Protein Pancakes

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Protein Pancakes
Protein Pancakes
Servings:2
Preparation Time:5
Cooking Time:10
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Ingredients

  • 1 tbsp baking powder
  • 1 tbsp Cinnamon
  • 6 Egg Whites
  • 280 g Greek Yoghurt
  • 90 g porridge oats

Method

  1. In a blender, combine all ingredients until smooth. Heat a large non-stick frying pan over medium heat. Spray with a non-stick, all-natural cooking spray.
  2. For best results, allow pancake batter to sit and thicken about 5 minutes while pan is heating.
  3. Pour about ½ a ladle of batter onto pan. Flip when bubbles on top burst, about 5 minutes. Cook for another couple of minutes and until pancakes are golden brown. Repeat with remaining batter.
  4. While pancakes are cooking, stir Greek yogurt sauce ingredients together in a small bowl.
  5. Divide pancakes and sauce recipe into two servings and enjoy

Stir Fry Crispy Beef

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Stir Fry Crispy Beef
Stir Fry Crispy Beef
Servings:1
Preparation Time:5
Cooking Time:9
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Ingredients

  • 2 tsp baking powder
  • 300 g beef steak cut into strips
  • 2 Medium Free Range Eggs whites
  • 2 tbsp olive oil
  • 4 tbsp plain flour
  • 2 hanful Spinich
  • 0.5 tsp salt
  • 3 tbsp greek yoghut
  • 4 tbsp salsa sauce

Method

  1. Mix the flour, sea salt and baking powder in a bowl.
  2. Cut the beef into thin strips.
  3. Coat the beef in the egg whites.
  4. Next coat the beef in the flour mix.
  5. Heat the oil in a frying pan.
  6. Cook the beef on a high heat to seal and crisp up the coating
  7. Lower heat and cover and cook until cooked through.
  8. Add the franks sauce and yogurt.
  9. Cook until combined,
  10. Add the spinach and cook until just wilted.
  11. Serve with side of greens.

Breakfast Muffins

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Breakfast Muffins
Breakfast Muffins
Enjoy a naturally sweet muffin for breakfast with blueberries and seeds for an extra hit of nutrition.
Servings:12
Preparation Time:15
Cooking Time:30
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Ingredients

  • 2 large Eggs
  • 150 ml Natural low-fat yogurt
  • 50 ml Rapeseed Oil
  • 100 g Apple sauce or pureed apples (find with the baby food)
  • 1 Ripe Banana mashed
  • 4 tbsp honey clear
  • 1 tsp vanilla extract
  • 200 g Wholemeal flour
  • 50 g Rolled oats plus extra for sprinkling
  • 1½ tsp baking powder
  • 1½ tsp Bicarbonate of soda
  • 1½ tsp Cinnamon
  • 100 g Blueberries
  • 2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)

Method

  1. Heat oven to 180C/160C fan/gas 4.
  2. Line a 12-hole muffin tin with 12 large muffin cases.
  3. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
  4. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
  5. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter
  6. Divide the batter between the cases.
  7. Sprinkle the muffins with the extra oats and the seeds.
  8. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from oven and leave to cool.