Forgive me Team Tea, for I have sinned. I’ve sinned quite a lot really. You see, I’ve become a bit addicted to sugar. It got to the point where most afternoons I would essentially become a cross between Oscar the Grouch and The Cookie Monster (minus the fur and, y’know, living in a trash can) if I didn’t get a sweet fix. Even if it was just a tiny cookie, that insulin rush would make all the difference in my mood and energy levels until I came crashing down in the evenings.
This, however, is a bit of a drawback when every month I attempt to whip up some sugary fantasy for this here lovely site. I mean, it’d just be plain silly of me not to taste everything I make, for, erm quality assurance, right?
So, bearing that in mind, this month I’ve come up with what I’m christening as The Holy Trinity: three saintly(ish) treats to satisfy even the sweetest tooth whilst being fairly healthy. As an added bonus they’re all incredibly quick and easy to whip up; perfect for those summer picnics and weekday lunch boxes.
- 2 bananas
- Peanut Butter
- 200g Chocolate
- Place a sheet of baking parchment on a tray. Thinly slice the bananas, place the slices on the tray and put it in the freezer for about 45 minutes
- Take the banana slices from the freezer. Spoon the peanut butter onto half of the banana slices, pressing the other halves on top to create a magical peanut butter banana slice sandwich. Place the PB banana slices back into the freezer for another 30 minutes.
- Bring a small amount of water to boil in a pan. Break the chocolate into chunks and place in a heatproof bowl above the pan. Stir until the chocolate is completely melted and set the bowl aside to let the chocolate cool.
- Using the wooden skewers, dip the bites into the chocolate making sure they are completely coated then place back onto the baking parchment and back into the freezer.
- Yoghurt - any kind you like, I went for vanilla soya yoghurt but Greek style would be amazing too!
- Pour the yoghurt into a bowl. I added a teaspoon of honey and a pinch of cinnamon but it's entirely down to your own taste.
- Holding the strawberries by the stalk, dip them into the yoghurt, evenly coating them. Place them stalk side down onto a wire rack so that they stand up by themselves. Place the rack into the freezer.
- After an hour or so in the freezer repeat the last step so that all the strawberries have a double coating of yoghurt. Put back into the freezer until the yoghurt is set and they're ready to inhale.
- 1 ripe avocado
- 100g porridge oats
- 60g of your choice of fillings - I went for chocolate chunks, cranberries and macadamia nuts.
- Preheat your oven to 170C.
- Mash the avocado in a bowl and add all the other ingredients. Mould the mix together and roll into balls.
- Place the dough balls onto a parchment lined baking tray and press down gently to make a cookie shape. Bake for 15-20 minutes or until they start to turn golden.
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