Author: cozebakes

Traditional Malt Loaf

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I had such wonderful nostalgic memories flooding back when I made and ate this gorgeous Malt Loaf. Some of you might remember the Maltana Loaf? Good old Johnston Mooney & O’Brien. A slice of Maltana with butter was such a treat and when you toasted it …. oh now that was perfect!

Well it had been on my mind for months now to make one and I wanted to try and put together a recipe that was low in fat and with no processed ingredients and this is definitely it. With less than 90 calories per slice combined with organic malt extract, juicy sultanas, dates and other good stuff, it’s positively good for you 😉

Make this recipe 2/3 days before you want to eat it (I know it won’t be easy) as it is best allowed to mature beautifully into a sticky, delicious cake.

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Oat Cookies – Gluten Free Option included

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I recently bought the lovely Val Stones’ book, The Cake Whisperer and there are some great home baking recipes in it which are tried and tested over many years. I loved Val on GBBO when she said she listened to her cakes to see if they were baked through. She came across such a lovely, warm person who really loved baking and those she baked for.

This recipe is originally for Ginger & Cinnamon Cookies and I’ve made both the original version plus I’ve made a Chocolate Chip & Cinnamon version too. Both are really delicious and went down very well with everyone. I converted them to gluten free so everybody at cozebakes could enjoy them and no one noticed the difference so that’s always a good sign. I’ve put the regular and gluten free versions in the ingredients.

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The Fluffiest Gluten Free Scone Recipe – variations included

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I have a gluten free scone recipe already here and it’s a good one too. I found mixing gluten free flour with almond flour was a great way to get a delicious result and I have no complaints about it. You can try it here: https://www.cozebakes.com/2017/03/31/gluten-free-fruit-scones/

My gluten free scone world was moving along very nicely thank you until I visited Marlfield House https://www.marlfieldhouse.com/ and they served THE most fluffy scone I’ve ever tasted and it was gluten free! I couldn’t get the scone out of my head and once home did a little research on different gf scone recipes and decided to try adding rice flour to my recipe. Obsessed?? Me?? 🙂 🙂 Oh did it deliver and how so it was worth it!

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Skinny Lime & Coconut Squares – Gluten and Dairy Free

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This recipe is adapted from Hannah Mills who has been writing baking books for years and rarely fails to impress.  It needs a stand mixer to get the creamy consistency that’s needed to create a lovely, light cake. It only takes about 10 mins to get the batter into the tin and oven ready so it’s quick and very tasty.

There’s no butter used which keeps it low fat and I’ve reduced the sugar quantity to help make these squares even better for you. As lime is generally sweeter than lemon, you can reduce the sugar without it impacting too much on the overall sweetness.

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Wheat, Dairy & Gluten Free Chocolate Cake

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This gooey chocolate cake recipe was given to me by a friend and is made with olive oil in place of butter. It’s totally delicious and great for those who don’t or can’t eat wheat or gluten as ground almonds are used in place of flour so of course, it’s ideal for gluten free diets too. It’s also dairy free which is great for those who want a fantastic cake without butter or milk.

Try to use a springform cake tin, grease it well and line the base with parchment; it really helps when it’s time to remove the cake.  The result is sort of like a brownie in cake form. Seriously good 🙂

 

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Lemon Shortbread

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There’s something so simple and delicious about shortbread and it can be made in any shape which is great too. I used a square, 9″ tart tin so I could cut them into rectangular pieces and it has a removable bottom which is handy too.

It simply needs some parchment to line the base. This recipe does well if allowed to sit in the fridge for about 30 minutes and then baked.

I scored the pastry before baking but I may have needed to go a bit deeper with the knife. As we’re such big lemon fans, I thought it would be really nice to use the zest of a lemon in the shortbread and I added 1/2 tsp of Sicilian Lemon Extract for a bit more punch.

A little drizzle of a lemon glaze was the perfect finish topped with pistachio pieces. Ta Dah 🙂

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Apple & Cinnamon Oat Muffins – Gluten Free option included

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I’ve tried this great muffin recipe with different flavour combinations and it was a given that apple and cinnamon would be one to try and wow, did it deliver! Everyone totally loved them.

As these Oat Muffins freeze so well, it’s a great recipe to make and keep for a quick and healthy breakfast or mid morning/afternoon snack to keep you going while at the same time they are low fat, full of fibre, protein, have no refined or processed sugar and taste amazing … it’s a win/win recipe! I’ve used gluten free oats so perfect for the coeliac in our house.

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Banana & Peanut Butter Oat Muffins – Gluten Free Option included

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I found this US recipe from a blog called “She Likes Food” from Pinterest and liked the healthy take of baked oats with great flavours. It was simple enough to modify the recipe with healthy substitutes and from US imperial to metric measurements.

It’s a simple all in one bowl recipe which is always a bonus! I’ve also given both standard and gluten free versions so you can choose which suits you best.

It’s such a classic flavour combination of banana and peanut butter that I knew they would work out great and be a nice treat without too much guilt. They freeze really well so it’s handy to make two batches and have them for running out the door or when hunger suddenly hits mid afternoon!

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Port, Cranberry & Orange Loaf Cake

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This recipe was originally from Lynda Booth who runs her own cookery school and is a successful food writer. I immediately was drawn to the comfort and ease of it but still delivering great taste and of course, adaptable ……. well it wouldn’t be me if I didn’t change something 😉 !

I wanted to update the cake a bit so I changed the sherry to port and replaced the raisins with dried cranberries. By doing this, I was able to also reduce the sugar content. I also created a nice boozy drizzle for the top but more of that later ….

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Coconut Protein Cookies – Gluten Free

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Ooh imagine .… a cookie that has no added processed or refined sugars, has a high protein content, is full of fibre, healthy fats and is low carb! Well here it is folks and you can thank me once you make them and try them because they are beyond delicious! In fact, I would reduce the honey quantity as I found them quite sweet but try them and see for yourself what you think.

I used a locally produced honey which is completely natural and organic so if you can get similar, it all helps to produce a healthy cookie.

You can use any mix of seeds you like; I just happened to have sunflower and pumpkin seeds. I used a vanilla flavour whey protein powder but if you have a different one, try it to change the finished flavour of your cookies or stick with unflavoured if you prefer.

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Oat Raisin Cookies – Gluten Free Version included

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I found this recipe on Pinterest and originally from Two Purple Figs and I’m a sucker for a traditional Oat Raisin cookie but wanted to make them healthier and to be fair to everyone in the house, gluten free too so I’ve modified the original and it worked out great!

So these are a healthy cookie compared to what you would purchase or traditionally make. They use organic coconut sugar in smaller quantities, have protein powder and include some mixed seeds. All in all, a lot less guilt and some good stuff for you too 🙂

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