Some of Fiona's scrummy recipes to try out!

Seedy Cake Bar

300g porridge oats

100g mixed pumpkin and sunflower seeds

50g coconut

50g plain flour

200g butter

200g golden syrup

150g soft brown sugar

150g dried apricots/dates/cranberries

125g peanut butter

1 tsp vanilla extract

  1.  Mix oats, seeds, coconut and flour in a bowl.
  2. Melt butter and syrup then mix in apricots, peanut butter and vanilla.
    Pour into the dry ingredients.
  3. Press into baking tin and bake for 20-25 minutes.
  4. Leave to cool in tin before cutting it into squares.
  5. Close the curtains, take the phone off the hook and eat!

Gluten Free Lemon Drizzle Cake

200g butter

200g caster sugar

4 eggs

175g ground almonds

250g mashed potatoes

Zest 3 lemons

2 tsp gluten-free baking powder

DRIZZLE

4 tsbp sugar

Juice 1 lemon

  1. Beat the sugar and butter together until light and fluffy, like a tarts pants, gradually add the egg, to the mixture, not the pants. Fold in the almonds, cold mashed potato (I boiled up 300g to give me the 250g needed – but peel them first !!!), lemon zest and baking powder.
  2. Tip into tin, level the top, and bake for 40-45 minutes (gas 4 or equivalent) until golden and a skewer comes out clean. To get it to look like mine turn it out too soon then ram back into the tin and when cold cover with the drizzle which you’ve made by mixing the sugar and lemon juice together.