What is a diet to a food blogger really?
I picked these Apple and Oatmeal cookies from the Hummingbird Bakery Cake Days cookbook because they sounded a tinyyyyy bit healthy. I was totally there with the whole ‘apple and oatmeal’ thing but I kind of lost it with the cookie part. They’re under the section of bakes for ‘rainy days’, but freezing cold London days are also suitable.
For 10-12 cookies
135g unsalted butter
80g caster sugar
80g soft light brown sugar
1 large egg
1/2 teaspoon vanilla essence
190g plain flour
1/2 teaspoon salt – I don’t think it really needed this as I found the cookies quite salty but it’s up to you.
1/4 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
2 Granny Smith Apples
60g rolled oats
Preheat the oven to 170, and line two baking sheets with baking parchment.
Using a handheld electric whisk or freestanding electric mixer with the paddle attachment, cream together the butter and both types of sugar. Add the egg and vanilla essence and mix thoroughly on a medium speed. Sift together the flour, salt (if using), cinnamon and bicarbonate of soda, then add these dry ingredients to the creamed mixture in two matches and mix thoroughly, in the mixer or by hand, until a dough forms. I chose to do this in the mixer so as not to warm the mixture with my hands. My dough was quite soft, which seemed unusual for cookie dough but they ended up delicious enough so don’t worry if yours is too. The oats will make it more stirdy later.
Peel and grate the apples and squeeze all of the liquid out of them, which is actually more fun than it sounds, disgarding the liquid. Add the oats and 60g of the grated apple to the cookie dough and stir in by hand.
Break off pieces of the dough (around 2 tablespoons in size), roll into balls and place on the prepared baking sheets. Allow five to six cookies per sheet, making sure to space them apart by 7-8cm as they will spread during cooking. I always have issues with my cookies and biscuits spreading when I leave them in balls so I usually flatten the dough balls down a little.
Place in the oven and bake for 15-20 minutes or until the cookies are a light golden brown. Leave on the sheets for 10 minutes to cool and set, then remove to a wire rack.
Pour yourself an accompanying glass of milk and enjoy.
Although it may seem that I’ve just been eating deep fried and carbohydrate laden food so far this year, I have been pretty health focused. I find it much easier to eat healthily and keep fit during the holidays (maybe not Christmas exactly, but when I have more time at home) so going back to work and university this week had the potential to have me running to Starbucks for a croissant and latte. Preparation is key, and Rosie at The Londoner posted these amazing lunch time health pots just when I needed lunch ideas.
The recipe is right here, which I followed exactly. Rosie has made hers in some glass pots and recommends Pyrex jars but to be honest, I’m not carrying a glass jar around in my bag all day. I bought these Sistema soup-to-go pots from Tesco. They’re lightweight, microwaveable and dishwasher safe. You might have something a suitable size at home already just make sure it can have boiling hot water in it for making your soup.
I made two at once and had them for lunch two consecutive days this week. They honestly did taste of health. That kind of ‘Mum would definitely approve of this’ taste. They were by no means plain, with quite a little kick coming up from the sauce but I think I’ll be a bit more adventurous with the flavours if I make them again. I would also consider reordering your layers if you’re going to have a go. With the veggies at the top they don’t have much of a chance to cook even slightly in the hot water. If you’re okay with that then stick to it. If you’re not, you might want to put them at the bottom or par-cook them.
Harleigh Reid
I write about food and eat a lot.
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