Oat Ginger Crisps

Brought to you by Health Can Be Fun

This recipe serves 12

Preparation Time: 30 Minutes

Nutritional Information

Per Serving

Energy

77.8kcal

Carbohydrates

8.1g

Fat

4.5g

Protein

1g

Sodium

34.6mg

* Adapted from HPB website

 

Ingredients:

  • 4 tbsp coconut or nut oil
  • 3 tbsp maple syrup
  • 2 tbsp wheat/atta flour
  • 2/3 cup rolled oats
  • 2 tbsp low fat milk or soy milk
  • 1 tsp dried ginger
  • A pinch of clove
  • A drop of vanilla extract
  • A pinch of salt

 

Directions:

  1. Preheat the oven to 180 degrees.
  2. Stir all the ingredients together in a mixing bowl.
  3. Spoon 12 pieces of dough at drop on parchment paper.
  4. Bake for about 15-18 minutes, until they get slightly dark around the edges.
  5. They will be soft when they are warm, once cooled to room temperature, they will become crispier.

 

Healthy Cooking Tips:

  1. Coconut oil are high in medium and short chain saturated fatty acids, which slightly healthier than other long chain saturated fat. However, they are flavourful and should be consume in moderation.
  2. Oats are high in dietary fibre that aids in digestion and able to reduce blood cholesterol absorption. 

 

 

 

 

Cranberry Oat Crumble Muffin

Brought to you by Health Can Be Fun

Cranberry Oat Crumble Muffin

This recipe serves 4-6

Preparation Time: 45 Minutes

 

Nutritional Information

Per Serving

Energy

273.5kcal

Carbohydrates

36.9g

Fat

11.5g

Protein

5g

Sodium

245.5mg

* Adapted from HPB website

 

Ingredients:

Muffin 

  • 120g wheat flour
  • 5g baking soda
  • 50g unsalted butter (soften)
  • 50g maple syrup
  • 1 egg
  • 60g low-fat milk
  • 100g dried cranberries
  • Oats (optional)

 

Oats Crumble

  • 20g unsalted butter (cold and cubed)
  • 10g maple syrup
  • 20g wheat/atta flour
  • 20g rolled oats

 

Directions:

  1. 1. Line up muffin cases in a tray.
  2. 2. Preheat oven at 180 degrees.
  3. 3. Oats crumble: Rub the cold butter with the dry ingredients till they look like rough sand texture. If the butter mixture is too soft, put in the refrigerator for 20mins.
  4. 4. Cream the butter with both sugars. Add the egg and combine well.
  5. 5. Add 1/2 portion of the dry ingredients (flour and baking soda). Mix well.
  6. 6. Add the milk and add the last 1/2 portion of dry ingredients. Mix well.
  7. 7. Fold in the cranberries. Do not over mix.
  8. 8. Scoop the mixture into the muffin case and fill it 3/4 full. Spring the oats crumble generously on top.
  9. 9. Bake the muffin for 20-25mins or check the muffin with a satay stick. If the stick comes out clean, it is done.

51-52 of 52

Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
logo newsletter

GET HOOKED UP!

Sign up to get the latest promos, recipes and tips.

10% off your first order