Recipe Alert: Lemon & Blueberry Frozen Greek Yogurt Bites

Following my recent blog post on the amazing benefits of  Greek yogurt and why it deserves to be called a 'Superfood', I thought I'd share this delicious and healthy recipe to keep you cool as the weather's hotting up!  It's gluten-free too.  Yum...

http://tiny.cc/yumyog

Ingredients

• 1 cup lemon Greek yogurt
• 2/3 cup plain Greek yogurt
• 2 tablespoons honey
• 1 teaspoon vanilla 
• 1 ¼ cups fresh blueberries

Instructions

• Combine yogurts, honey and vanilla in a large bowl. Mix until well combined.
• Add in blueberries and mix until incorporated.
• Place cupcake liners in 12 regular-sized cupcake cavities. Fill each with equal amounts of the yogurt mixture.
• Freeze Greek yogurt bites for at least 4 hours before serving.
• Let frozen Greek yogurt bites sit at room temperature for 1-2 minutes before removing from the pan and liners.
• If you have any difficulty removing the bites, run a little lukewarm water on the bottom of the tray. 

WHAT OTHER FLAVORS OF FROZEN GREEK YOGURT BITES CAN YOU MAKE?

If lemon and blueberry aren’t quite your cup of tea, there are a lot of different combos you can try:

• Lime & Raspberry
• Vanilla & Strawberry
• Coconut & Pineapple

ENJOY!

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Recipe Alert: Ginger Fudge Flapjacks

A deliciously healthy and a little bit spicy recipe...and the ginger in Mira Manek's sweet treats delivers an added nutrient boost.

These chewy, gooey treats will go down a storm at teatime. And they’re packed with ginger, which is good for calming queasiness and has anti-inflammatory benefits, too.

‘Chickpea flour is so versatile and there’s so much you can do with it, both sweet and savoury,’ says star foodie Mira Manek, who rustled up this recipe. ‘This is a gingery adaption of my Coco Fudge, which is sold in cafés including Raw Press and the Holborn Dining Rooms in London. I’ve also added a handful of oats in these flapjacks, just to give it that slight crunch.’

Makes 20 pieces

80g coconut oil
100g chickpea flour
100g dates
30g oats
½ tsp grated ginger
½ tsp cinnamon
½ tsp ginger powder

How to: 

1. Start by melting the coconut oil in a large pan, then pour in the chickpea flour and start stirring on low heat. While stirring, warm the dates in a separate pan on low heat so they melt easily when added to the chickpea flour and coconut oil mixture. Leave aside.

2. Continuously stir the chickpea flour mixture for around 15 mins until the mixture starts to thicken and you notice the colour change very slightly from yellow to orange/light brown.

3. Now add the warmed dates and stir them until they melt. The mixture need not be entirely smooth. Now add the oats, grated ginger, cinnamon and ginger powder, and stir everything together.

4. Lay the mixture in a flat pan or baking tray and let it cool for 10-15 mins before cutting into pieces and eating.


Click below to see more delicious recipes in Mira's book... 

Saffron Soul: Healthy, vegetarian heritage recipes from India

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