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Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Wednesday, 12 October 2016

Apple, Pear, and Sultana Loaf

After the success with my Wholemeal ABC Muffins, which disappeared rather swiftly soon after the photographs were taken, I decided to try and create another delicious recipe using Little Yeos Apple and Pear Fromage Frais, along with an apple and pear from our fruit bowl that needed using up.  The result was a very moreish Apple, Pear, and Sultana Loaf that was devoured equally as quickly as the muffins were.  I had to bake another one for packed lunches, and so toddler boy and I could enjoy a snack on the way home after playgroup.

There are four flavours in the Little Yeos Fromage Fruited Frais range. All are made with creamy organic fromage frais and organic fruit purées.  There’s no added refined sugar so they’re ideal for weaning tiny tots.

There’s also two different flavoured 4-pack yogurts in bigger pots which are a great size for older children’s appetites.  Creamy yogurt, some puréed fruit (real organic strawberry, raspberry, apricot or peach) and just a little bit of organic sugar.

Apple, Pear, and Sultana Loaf

2 large free range eggs
3 x 45g pots Apple and Pear Little Yeos Fromage Frais
4 Tblsp oil
1 dollop vanilla bean paste
1 small apple, peeled and finely diced
1 small pear, peeled and finely diced
1 handful sultanas
70g caster sugar
200g self raising flour

Preheat your oven to 190C/170C Fan/375F/Gas Mark 5.  Grease and line a 2lb/900g loaf tin.

Beat together the eggs, fromage frasi, oil, and vanilla until completely combined.  Add the fruit, flour and sugar then stir again until combined, don't beat the mixture.

Pour the batter into the prepared loaf tin and bake in the preheated oven for 40 minutes or until a skewer inserted into the loaf comes out free from crumbs.  Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.  Serve immediately or keep in an airtight container for 24 hours.

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Monday, 10 October 2016

Wholemeal ABC Muffins

We eat rather a lot of yoghurt and fromage frais in our household so I was delighted to be asked to create a delicious recipe using Little Yeos that was suitable for a picnic or in lunchboxes.  I decided to try and use both fruit and a vegetable to make a wholesome baked treat suitable for the whole family from toddlers to teens and beyond.

We had an over-ripe banana, an apple, and a bendy carrot that all needed using up.  What better way to use them up than creating Wholemeal ABC Muffins.  These tasty baked treats went down very well with all of my family, toddler boy really enjoyed them too.

Wholemeal ABC Muffins

150g wholemeal plain flour
1 1/2 tsp baking powder
1 tsp baking soda
1 large over-ripe banana
4 Tblsp/60ml golden syrup
1 carrot, peeled and finely grated
1 apple, peeled and cut into a fine dice
45g pot Little Yeos natural fromage frais
3 Tblsp oil
1 large free range egg, beaten

Preheat your oven to 200C/400F/Gas Mark 6.  Line a 12 hole muffin tin with paprt cases.  Put the dry ingredients in to a bowl and stir to combine.  In a separate bowl, mash the banana then stir in the other wet ingredients, including the prepared apple and carrot.  I used a fairly fine grater for the carrot.  Make a well in the dry ingredients then add the wet ingredients and gently stir until combined, do not beat the mixture or your muffins will be tough and flat.

Divide the muffin mixture evenly between the muffin cases and bake in the preheated oven for 15 minutes, or until a skewer inserted into the muffins comes out clean and free from crumbs.

I used Little Yeos Natural Fromage Frais in this recipe, the little pots are just the right size for snacking and are not only organic but contain nothing artificial and no added sugar.  The delicious Natural Fromage Frais can also be mixed with pureed fruit or veg to create your own flavours, which makes it idea for weaning.  I also used some mixed with fresh herbs and a little garlic as a dip for vegetable sticks, and toddler boy devoured the lot.

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