ANOTHER recipe, gosh I’m good to you! This time it’s cake, even better! This is another recipe that does not require flour since I know how hard it is to find.
This cake is perfect post long run or if you just fancy a slice of cake really. If it was totally up to me I’d smash a whole triple layer chocolate fudge cake all the time buuuuuuut I also know I wouldn’t feel so good doing that. So enter, it’s lower calorie, lower sugar, higher protein alternative.
This recipe made 8 slices in a standard circular cake tin.
That’s right, look who’s back with a brand new tasty recipe! This one is definitely not a #fitnessfuel snack but rather the most delicious nutty, caramelly, groan worthy sweet treat.
The most time consuming part of this recipe is making the caramel but you could easily make that either the night before or whilst you’re doing other bits around the house. I chose the ‘boil in the can’ method of creating dulce de leche from condensed milk to avoid the need for extra sugar and butter. If you are time poor, there are quicker recipes out there for creating caramel using condensed milk, brown sugar and butter.
I have opted to create my own pastry without using flour because boy do I know how hard it is to get hold of that right now!! I knew I wanted to create these but I also wanted a recipe that you would actually be able to make even if you cant buy flour. What’s the point in giving you a recipe you can’t try hey. So what’s the flour replacement?….READYBREK! I know, crazy but trust me! …. does that mean these count as breakfast….
This recipe made 15 tarts for me. With some extra dulce de leche to enjoy by the spoon…. (don’t tell me you weren’t hoping for that!)
Place the can of condensed milk in the water. Ensure the whole can is covered with water. (If the can has a removable label, remove this first.)
Simmer uncovered for 3 hours. Keep topping the water up to keep the can covered.
Set aside to cool.
Open the can ONCE COOL to reveal a delicious gooey dulce de leche!
Pre heat oven to 180 degrees celsius.
Grease your cupcake/muffin tin and set aside.
In a bowl rub together the softened butter and Readybrek until combined in a crumb consistency.
Add the sugar and egg. Combine together to form a dough. The consistency wants to be mouldable but not super sticky. (If you need to make it firmer, as a little more Readybrek. If you need to make it softer, try adding a little milk.)
Roll out onto either a floured or ‘readybrek’d’ surface until around 3mm thick.
Cut into circles using either a round pasty cutter or if like me, a wine glass (haha)
Place into your prepared tin, pressing into the edges
Bake for 4.5 minutes, just the pastry.
Remove from the oven and carefully press the mixture back into the edges if it has swollen.
add a layer of Manilife peanut butter to each pastry case
top with a layer of your homemade dulce de leche to fill to the top of the pastry case.
Place back in the oven for a further 10 minutes.
Remove and allow to cool. Remove tarts from the tin and place on a wire rack to cool.
Melt your chocolate and either drizzle on top or cover the top.
Place in the fridge to set.
Ration yourself so you don’t eat them all in one go!
I hate to blow my own trumpet…. but honestly these are incredible. You WILL NOT regret giving these a go. EVERYONE is making banana bread right not. Don’t be like everyone else, make my tarts instead. I am yet to make a lockdown banana bread and I am proud of that and I aim to keep it that way.
I would love to know if you make these and if you do, how you get on and what you think of them!
Here I am coming back at you with a delicious new flapjack recipe in collaboration with Manilife Peanut Butter. Boy is this a gooden.
These are the perfect pre or post run snack to either give you that pre run energy boost or post run replenishment. Or…. if you’re anything like me, an all round the clock snack because they’re irresistible.
I mean, just look at that texture….
This recipe made 12 flapjack bars for me.
Time: 10 mins to prepare. 14 mins to cook.
125g salted butter
125g sugar (I used 75g caster and 50g light brown muscovado for a deeper flavour)
2 tbsp golden syrup
3 tbsp Manilife deep roast peanut butter
a couple of pinches of salt (optional but delicious)
Pre heat the oven to around 180 degrees celsius
Grease your tin/dish or line with grease proof paper. (I find greaseproof paper more successful for getting flapjacks out of the tin and allows them to cool quicker out of the tin)
Melt your butter in a pan
add sugar and syrup until it’s pretty much all combined
add your peanut butter in to melt into the liquid
Turn the hob off, add your oats and mix until combined
Pour into your prepared tin/dish
Sprinkle a couple of pinches of salt on top
bake in the oven for around 14 mins (check at 12mins) It wants to be nice and golden on top but still soft as it will set more as it cools
take out and allow to cool
slather more peanut butter all over the top and sprinkle a little more salt on (optional but delicious)
Easy peasy. A delicious nutty oaty treat perfect as I said as a pre run boost or post run pick me up.