The Healthy Bake Off

As we have already established many a times, baking doesn't have to just be unhealthy. We have a few tips that can turn your baking into healthy baking.

1. Possibly the most important tip of all... switch your flour for oats. Or you could even mix the both together to boost your fibre intake and lower the glycaemic index, which means that it will release the energy slowly through out the day.

2. you can also replace sugar by adding bits of dried fruit rather than sugar to your recipe  it will help you to increaseyoyur levels of fibre, vitamins ans also minerals.

3. Last but by no means least, to cut down fat and calories you should use cocoa powder if you are making a chocolate based recipe.

We are sure that these healthy tips will come in handy at some point, and if you think of it like this then you can eat more and not feel as guilty, sounds go hey!

Fruity Smoothie

What is it that they say about the simple things in life being the best?

Our gorgeous fruity smoothie with a hint of coconut - a healthy, quick & filling breakfast option fill of fibre!

Ingredients:
A pot of Coconut & Date porridge
250ml skimmed milk
1 banana
10 frozen or fresh strawberries
1/2 teaspoon of honey

Method:
Blend all ingredients until it has reached desired thickness (if too thick, add water/milk).

Best served cold.

Perfect for summer!

Fantastic Flapjacks

lavenderandlovage.com

What is it that they say about the simple things in life being the best? In this case it's definitely true... Here at Grasshopper we pride ourselves on being very quick and convenient to prepare, but if you have 5 minutes to spare, there are plenty of delicious goodness recipes that can be made using out porridge pots.

Did you know you can make classic, chewy and good for your soul flapjacks that are so easy to do... and hard to beat!

Ingredients:

4 pots of Grasshopper’s Cane Sugar Porridge
175 grams butter
100 grams soft brown sugar
1 tablespoon golden syrup

Method

1. Preheat oven to 150C. Lightly grease a 20cm baking tin.
2. In a large pan, melt together the butter, sugar & syrup, while stirring. When melted, remove from the heat and stir in the porridge oats.
3. Pour into tin and smooth the surface with a spoon. Bake for 35-40 mins or until the edges are brown and the surface has turned golden.
4. Place the tin on a wire rack. Cut into squares after 10 minutes, but leave to cool completely before removing from the tin.