Charlotte’s Oatie Cookies

cookie125g Butter
63 g Brown Sugar
2 tbsp Golden Syrup / Honey / Agave Syrup
125 g Self Raising Flour
50g Rolled oats
50g Wholemeal Flour
25g Oat Bran

Cream the sugar and fat then mix in the syrup / honey with ann electric mixer.

Then mix in the dry ingredients – add choc chips or nuts if you like too.

Roll into balls flatten with the back of a fork on a greased tray.

Bake at 190 deg for 15 mins.

Banana Porridge with Honey

Rice milk contains more carbohydrates than cow’s milk but it contains no cholesterol or lactose.

makes 2 servings

3oz Porridge Oats
125ml Rice or Almond Milk
125ml Water
1 tbsp Flaxseed Oil
2 tbsp Raisins
1 tbsp Ground Almonds
1/2 tbsp Toasted Pumpkin Seeds
1 Banana Peeled and Sliced
1/2 tbsp Local Honey

Mix the oats, milk and water in a saucepan. Bring to the boil and simmer for 4 – 5 minutes, stirring occasionally.

Stir in the flax oil, raisins, almonds and seeds.

Spoon into bowls and serve topped with banana and honey.

Crunchy Granola

Hazelnuts contain phytochemicals, which protect against chronic disease.

1 Tablespoon Coconut or Olive Oil
1 Tablespoon Xylitol (sugar substitute)
50g (2oz) Oat Flakes
1 Tablespoon Flaked Almonds
1 Tbsp Hazelnuts, Roughly Chopped
1 Tablespoon Pumpkin Seeds
1 Tablespoon Ground Almonds

Gently melt the oil in a frying pan with the xylitol, add the oat flakes and stir for 3 minutes until they begin to go golden and crisp up slightly.

Add the flaked almonds and hazelnuts and cook for a further 2 minutes

Remove from the heat and stir in the pumpkin seeds and ground almonds

Delicious as it is or sprinkled on fruit and or with natural yoghurt

Recipe Courtesy of Irish Health Foods Ltd

Caramel Chewy Flapjacks

Oats are a harmless way to reduce cholesterol in your body.

2 cups Oats
1 cup Ground Almonds
½ cup Chopped Pecans
Handful of Sunflower Seeds or Almonds
1 cup Gooey Chopped Dates
½ cup of Raisins (and Goji berries)
Teaspoon of Cinnamon and/or Nutmeg
½ cup Agave Syrup or Honey
⅓ cup Extra Virgin Coconut Oil

Preheat the oven to 160 degrees (gas mark 3)

Combine the dry ingredients in a bowl and mix well.

In a saucepan melt the fat with your choice of sweetener for 3 minutes and whisk together.

Create a hole in the centre of the dry ingredients and add the wet mixture. Make sure every last bit of your gooey mix is glistening.

Put the contents in a lined and oiled tin no bigger than a magazine page. Press with your fingers, firmly.

Backe for 30 – 35 minutes until lightly browned. Any deeper coloured and the oats will become bitter.

Remove from the oven and allow to rest for 5 – 10 minutes before lightly scoring the flapjacks into your desired sizes. Resist cutting up until they have chilled in the fridge and become hard and chewy. Wrap in baking parchment and store in the fridge.