Strawberry Smoothie and Flapjacks
June always makes me think of Wimbledon, strawberries and cream. (Even though Wimbledon is in July these days!)
So this month's recipes are all about getting into that summer vibe with the summery taste of strawberries.
STRAWBERRY SMOOTHIE
In place of your “all fruit smoothies”, this one contains added healthy fats from the avocado and protein from the milk & yoghurt. This helps keep your blood sugar levels stable to give you more energy. Oh and it also tastes yummy!
Serves 2, double the ingredients to serve 4 etc
150g strawberries (you can use frozen strawberries
½ avocado
200ml milk or vegan alternative
125g strawberry yoghurt (or soy strawberry yoghurt).
Optional, maple syrup or honey if you need some more sweetness.
Place the ingredients in the blender, blitz, enjoy!
STRAWBERRY & WHITE CHOCOLATE FLAPJACKS
Preheat oven to 180c
250g porridge oats
160g butter (or vegan alternative)
2 tablespoons golden syrup
120g soft brown sugar
Topping (optional)
140g white chocolate
Freeze dried raspberry pieces
- Melt the butter, syrup & brown sugar in a saucepan over a medium heat. Stirring to combine. Let the mixture gently bubble for a minute or two, stirring all the time, then remove from the heat.
- Stir in the oats.
- Turn the mixture into a lined or greased baking dish.
- Bake for 25 minutes. It will firm up as it cools, so don’t panic if it seems “unset”.
- Leave to cool.
- Break the white chocolate up into pieces and place in a heatproof bowl.
- Place the bowl over a saucepan of simmering water, until the chocolate has melted.
- Pour the white chocolate over the flapjacks, sprinkle over the freeze dried raspberry (or any other decoration you would prefer to add. Nuts, sprinkles, chocolate chips, fresh raspberries etc)
- Leave to set (preferably in the fridge).
- Slice, serve.