This January, we're sharing ways to enjoy your favourite baking treats, without straying too far from your January diets. Today we have a recipe from EatingWell.com, which uses less sugar, and incorporates filling whole grains, to recreate one of our all time favourite recipes: Chocolate Chip Cookies! Thanks to the addition of slow-release carbohydrates, these cookies make the perfect pre-workout snack for fuelling your next run or fitness session, while also providing a tasty treat that will nourish your body. 

This recipe was created by Beverley Sharpe, who also suggests replacing the oats in the recipe with almond meal, for those who are looking to increase their protein intake. To find out how to make this delicious recipe, or to discover more healthy recipes to see your through January, visit the EatingWell website

 Photo Credit: EatingWell.com

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We can't believe that it's January already! We don't know where the past few weeks have gone, but we're here to kick off the new year with a brand new recipe feature, from the lovely Monalouge blog. Like most, we definitely had out fair share of sugary treats over the Christmas holidays, so we thought this would be the perfect time to share a recipe that cuts out some of the not-so-wholesome baking ingredients (while remaining utterly delicious). 

This cake recipe certainly doesn't look like diet food, but it's the perfect way to stay on track during January and throughout 2017, by allowing you to have a tasty, chocolatey treat, without the heaps of sugar and fat. To find out how to make this healthier alternative to your typical shop-bought or home-baked treat, read on for full recipe details! To see the original post, head over to Mona's blog here

Ingredients:

For the Cake

• 80g of oats

• 200ml of almond milk

• 150g of low fat cream cheese

• 80g of Truvia 

• 2 eggs

• 180g of plain flour

• 1tsp of baking powder

• 1tsp of cinnamon 

For the Icing

• 150g of low fat cream cheese

• 100g dark chocolate 

• 10g Truvia 

Method:

Step 1 - Preheat the oven to 180C and spray your cake tin with an oil spray (Fry Light).

Step 2 - Microwave the almond milk in a heatproof bowl for 1 min and add the oats.

Step 3 -  Cover with cling film, and set aside for 20 mins.

Step 4 -  In a separate bowl, mix the cream cheese and granulated stevia.

Step 5 - Add the eggs and mix well.

Step 6 - Add the flour, cinnamon and baking powder before mixing again.

Step 7 - Finally, add in the oat/almond mixture and combine.

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Thursday marks the annual holiday of Thanksgiving for our friends across the pond, which means that they get an extra day of festivities and food ahead of Christmas (we're not jealous, honestly). To celebrate, we wanted to include a featured recipe that would act as nod to the traditional Thanksgiving menu, while also bringing a fresh twist to the festive flavours associated with the holiday.

For this reason, we decided to feature this delicious Spiced Pumpkin Brownies recipe, created by Ruth over at Nutritiously Naughty. These little squares of deliciousness are a perfect alternative to your typical pumpkin pie, and put a healthy spin on your average autumn/winter recipes. They are naturally free from dairy, gluten and refined sugar, while also being low fodmap, making them perfect for those of you with sensitive tummies!

To see more of Ruth's comforting and delectable pumpkin recipes, Click Here

Ingredients:

• 200g pumpkin 
• 100g coconut oil (melted)
• 50g gluten free oat flour 
• 30g vegan vanilla protein powder (or 25g extra oat flour & 1/2 tsp vanilla extract)
• 1 tsp ground cinnamon 
• 1/2 tsp ground ginger
• 1/4 tsp grated nutmeg
• 50ml unsweetened almond milk
• 50 ml maple (20ml more if you like them sweeter)
• 2 eggs
• 70g cacao powder

Step 1 - Peel the pumpkin and cut into 2cm chunks, then steam for 7-10 minutes until soft, and leave to cool. (If you can't find a fresh pumpkin, used tinned). 

Step 2 - Preheat the oven to 170°C, then line an 8x8 inch brownie tin with baking paper.

Step 3 - In a food processor combine everything except the cacao powder, until a smooth batter is formed.

Step 4 - Separate 50g of the batter into a bowl for the topping.

Step 5 - Add the cacao powder to the processor, and process once again until the mixture is combined.

Step 6 - Pour your batter into the lined brownie tin.

Step 7 - Drizzle little spoonfuls of the leftover pumpkin mixture on top of the brownie batter, then swirl around using a knife or skewer, to give your brownies a marble effect.

Step 8 - Put your mixture in the oven to bake for 15 minutes, until the mixture holds its shape, but is still a bit soft.

Step 9 - Leave to cool completely, before cutting into squares.

Click here to see the full selection of tasty, healthy and nutritious recipes from Nutritiously Naughty!

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Bake Off is on its way, with a brand new episode for Dessert Week, which will see the bakers tackle the somewhat tricky roulade in their quest for baking perfection. To tie in with this week's signature challenge, our featured recipe is a tasty, autumnal twist on the classic Swiss roll, from the lovely Ramona over at Monalouge.

To celebrate the arrival of Autumn, and this being our first featured recipe of October, we thought it was only right that the bake should be suitably seasonal. With cinnamon and pumpkin, Ramona's roulade delivers the iconic taste of the season, using healthier ingredients to alleviate guilt, while preserving the sweet, comforting flavour.

You can find details of how to make this delicious cake below, but be sure to visit Monalouge for full details, including nutritional break-downs! 

Ingredients:

For the Roll

• 100g plain flour
• 1 tsp cinnamon
• 100g Vitafiber syrup
• 1/3 cup almond milk
• 1 tsp baking soda
• 5 tsp egg whites 
• 200g pumkin puree
• 1/2 cup granulated sweetener

For the Filling

• 1 container low fat cream cheese
• 1 tsp vanilla essence
• 1 scoop vanilla whey protein
• 1/2 cup granulated sweetener

Method:

Step 1 - Preheat the oven to 180C.

Step 2 - Line a baking tray with oil spray, baking paper and more oil spray.

Step 3 - Mix the flour, baking soda and cinnamon in a bowl.

Step 4 - Next, add the vitafiber and almond milk and mix well.

Step 5 - Then, add the egg whites and mix.

Step 6 - Lastly, add the pumpkin and granulated sweetener and mix again.

Step 7 - Pour the mixture onto baking tray, and bake for 10 minutes.

Step 8 - Remove from the oven, and tip the cake onto a sheet of baking paper.

Step 9 - Peel off the baking paper that was used to bake the cake, and use the new baking paper to roll the cake, as you would for a Swiss roll.

Step 10 - Leave to cool for 20 mins.

Step 11 - Mix the filling ingredients together in a clean bowl.

Step 12 -  Once cooled, unwrap the cake and cover with the filling.

Step 13 - Reroll the cake so it forms a Swiss roll, and then refrigerate until firm.

Step 14 - Enjoy!

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We like nothing better than a good loaf cake here at British Bakeware, and banana bread has to be one of our favourites! It's moist, sweet, and melts in the mouth; what's not to love right?

Of course, as much as we love cake, we know that it isn't the best for us, even when it has fruit in it. Anyone who's made banana bread in the past will know that despite it's healthy base ingredient, it isn't the most wholesome of foods, as it usually has lots of processed sugar and refined flour packed into it. 

This leaves us with a bit of a dilemma - do we watch our waistline or satisfy our cake cravings? Well, with this healthy recipe developed by Kate over at Cookie and Kate, you can have your cake and eat it!

Ingredients:

• 1/2 a cup of melted coconut oil (can sub for olive or rapeseed oil if you prefer)
• 1/2 cup of honey or maple syrup
• 2 eggs 
• 1 cup of mashed ripe bananas (around 2 large or 2 1/2 medium bananas)
• 1/4 cup of milk of choice or water
• 1 tsp of baking soda
• 1 tsp of vanilla extract
• 1/2 tsp of salt
• 1/2 tsp of ground cinnamon (and more to swirl on top)
• 1 and 3/4 cups of whole wheat or spelt flour
• Optional extras: nuts, choc chips, dried fruit etc. 

Instructions:

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