NAKD BAR REVIEW + giveaway.

 

A little while a ago I received a range of snack bars to sample, Natural Balance foods supplied me with a vast range of their oatie and nudie bars. 

I had had nibbled and munched on these bars previously and was a fan, but it was great to be able to test the whole Nakd bar family.

 

Ohhh Im in love, These are my new go to snacks. Ill pop a Nakd Nudie bar into one of my millions of handbags before I trot off to work every morning, I look forward to a nibble all morning, and ohhhh they go down a treat with my cuppa tea after a morning teaching. I often keep one in my gym bag for when im ready to eat my fist after a good ol work out. 

Not only are they gluten free, so I can happily chomp away, but There free of any nasties, 100% natural ingredients, no added sugars or syrups, gluten, wheat and dairy & GM free. Just lots and lots of lovely raw nuts and fruit. yum. I love the fact the ingredient list is so simple. 

I found them all to be light and just the right size to keep you ticking over.

The whole range is fantastic, Im definately liking the nudie bars more than the oatie bars, they're a lot more moist, chewy and dense. But if i had to say, My absolute fave flavahs were the sweet and nutty peacan pie, cashew cookie, the gingerbread bar is nicely spice and choco orange tastes like a terrys chocolate orange (always get one for christmas) except  its healthier and doesn't make ya feel so sluggish like the huge ball of milk chocolate does.

A big Bake n Beebz thumbs up to nakd bars.

I will be hosting a giveaway of my favourite Nakd bars very soon!  keep your eyes peeled and stay tuned...

SPICED GINGER AND CARROT CAKE BARS. (gluten free + vegan)

  Autumns has most definitely arrived, the airs crisp and its getting crunchy under foot, its time to put away my denim cut off shorts ( That certainly haven't seen much of a summer) to the back of my wardrobe once more, pull on a bit of knitwear and cosy up with cinnamon, blankets and hot cocoas.... and this ridiculously delicious and unbelievable healthy spiced carrot cake.

These healthified carrot cake bars are taste indulgent and are perfectly moist. They have a  lovely combination of flavours with kick of ginger, yummy aromatic cinnamon and a perfect hint of warming autumnal spices. Its guilt free low and everything but flavour! oh and i've made it vegan and gluten free so nobody gets left out...

Nothing goes better with carrot cake than rich creamy frosting, I lightened it all up and I used Alpro soya yohurt in stead of  full fat cream cheese and it worked incrediably well. I was sent some coupons by the people Alpro to try out some of there products. oh my, from my first spoonful of this soya yoghurt I was hooked! I absolutely adore it, its thick and creamy and revolutionized my breakfast!
Ingrediants makes 8 bars
3 medium carrots grated
1/2 cup applesauce (I  used homemade)
3 tbsp brown sugar
1/4 cup chestnut flour
1 egg white or 1tsp of flaxseed
1/4 cup granulated sweetener
1/4 cup plain GF flour mix
1 tsp cinnamon
1/2 tsp groound ginger
1tsp pumpkin spice or all spice
1tsp xanthum gum1tsp gluten free baking powder.
(plus your choice of add ins...candied ginger
rasins
chopped walnuts)
Icing
1/4 cup Alpro soya yogurt
2 tsp cup icing sugar or 1tsp honey
1 tsp xanthum gum.

 Directions
Pre heat the oven to 180 degrees C

• In a large mixing bowl  add sugars, egg and applesauce, mix and thoroughly whisk up a until light an fluffy.

• stir in grated carrot, ginger pieces, raisins and walnuts.

• sift flour, gum, baking powder and spices and cinnamon.

• carefully fold batter until combined

• spoon mixture in to a baking tin and smooth down. Bake at 180 degrees for 30 minutes.

For the icing
Add gum and choice of sweetener to soya yogurt and thoroughly mix it together until it thickens, spread on to one bar and top with another slice of cake. for a finishing touch, drizzle with icing.

Blueberry bakewell tarts and the bake off!

My newest reality TV obsession, amongst sooo many, is The BBC's  Great British bake off. An addictive cookery program where over the next eight weeks, 12 of the UK's keenest cooks compete to be crowned Best Amateur Baker. Each week, the contestants – young, old and from every corner of the country –  mix and bake their way through progressively tougher baking challenges. Their efforts are then meticulously scrutinized by the experts who inspect, prod and sample the baked goodies to decide who is the champ!

 My favourite form the start is Jason, (far left)

Hes a young student who is also so passionate about baking and is pretty witty. In last weeks 'pastry' episode he created mini Blueberry Bakewell tarts. Watching this program always gets me craving anything and everything they bake! So inspired by Jason's brilliant recipe and enthusiasm here is my Gluten free version!

I was kindly sent a parcel of Gluten free box mixes to try out by Mrs. Crimbles, they packaged me up a sponge dry mix and a short crust pastry mix. I decided to use and combine both of them to make a quick and easy Gluten Free tart! I only used half of each box as well so i can use the rest at my convenience for the next time my sweet tooth demands a comforting pudding.
Gluten Free Blueberry bakewell tart.
make a small tart for two!

Ingredients

+

• 1/2 (100g) Mrs Crimbles sponge box mix ( with 1 egg white, half the butter called for and 2 tsp of water)
• 1/4 cup of fresh blueberries
• 1/2 (100g) Mrs Crimbles pastry mix (with half the butter and water the box calls for)  
• 1 tsp almond essence
• 2 tsp jam or preserve

Directions

1.  Preheat oven to 190 degrees C
2. Weigh out half of the pastry mix (100g) and crumble butter into dry mix. rub with your fingers until it resembles a fine bread crumb, then add 2 tsp of water and combine with your hands until it forms a dough ball, allow to rest for a minute.
3. Dust a clean surface with GF flour and roll out pastry to 0.5 cmm tickness. Drape and tuck pastry into a greased tin or pie dish. remove excess pastry and neated edges with knife.
4. Cover pastry with grease proof paper and baking beans and bake the pastry crust blind in the oven for 15 mintues.
5. Whilst pastry is baking... Half  and Follow the box instructions for the sponge mix adding in almond essence and stirring in blueberries.
6. Remove grease proof paper and beans from pastry carefully and spread jam on the base, pour in sponge batter and return to the oven to bake for an extra 18 minutes.

Serve hot or cold with with custard or ice cream but definitely goes with a good ol cuppa tea.

fresh and hot outta the oven!

 Really, Really genuinely impressed with these Mrs Crimbles mixes! The pastry was pretty perfect, flaky and buttery but not crumbly or tough. Pastry is notoriously a problematic part of gluten free baking and this mix made it easy and trouble free! the sponge mix was also lovely, not too sweet and complemented the tarter blueberries.  The crumb was light yet moist and it rose very well (as you can see!) A big thumbs up. I cant wait to use the remainder of these mixes now!

Nandos...gluten freeeer eatin' out

Me and my ol' mate Charlotte met up for some dinner out tonight. Food and gossip were our plans.  She picked me up and we headed to the chain restaurant Nandos to get us some chicken. I havent been to a Nando's restaurant since my 17th birthday (that's 6 years ago) A ll i could remember was greasy fried food and I didnt really hold much hopes for getting myself some tasty that Gluten Free. but I was pleasantly proven very wrong!

 I ordered me some seasoned chicken breast with a massive Mediterranean salad comprising of feta, black and green marinated olives, cherry tomatoes, sun dried toms and chilli peppers. all tossed in a  simple GF salad dressing of olive oil and lemon juice is used. Check out those massive olives they were the size of a meloooon! so flavourful!

The staff were really helpful and well educated in Gluten and food intolerance matters, the servers made sure I knew exactly what I could and couldn't have. Pretty much the whole menu was ayyy ohh kay apart from breads. I was really surprised by how great my meal was and will defiantly be back for more! some of the roasted veggie and bean side dishes sounded mouth watering.

But the best part was unlimited diet cola from the machines and refills of honey frozen yogurt.

 

Several servings were consumed... Helped by an old friend of ours worked there and willingly fetched us more.

Annnnd my box of cookies that I won arrived from the U.S today!  I have only tried the banana + walnut one so far but it was absolutely scrummy! A massive thank you to Tia at Glugle Gluten free who hosted the review and giveaway and sent me these Nutritious Creations cookies!

Gluten Free Stuffed French Toast + Review

Popping Candy and Marshmallow

Peanut Butter +chocolate chip +banana stuffed french toast

This is what Sunday mornings were made for, long lazy lay ins and comforting yums. As much as I love cereal and oats, It always feels like a special and somewhat luxurious treat to have a specially cooked breakfast, with out fail, it keeps me smiling all day long. (take note Mr Bake n Beebz if you want to avoid grumpy a Alice.) 

This week I was sent an amazing new range of 4 new spreads by Sainsbury's to try out along with a loaf to sample it with. In my delivery I was excited to receive popping candy chocolate and a peanut butter chocolate chip spread... They must of made these with Bake and Beebz in mind! I could have just had plain ol toast with lashings of spread on (which I did as well ;) but Its Sunday, I'm hungry and I want my special breakfast. now. thank you.

I cant tell you how long I have been meaning to indulge in making myself french toast, maybe years?!! anyway...TOO LONG. Well today I am rectifying this grave injustice and i'm taking it further to compensate by stuffing it with these extra special chocolate spreads.

In one corner I have popping candy chocolate + mini marshmallow and in the other peanut butter choc chip with banana stuffed french toast. Taste tasting these is going to be a very tough job, but someone has to do it! you can too... here's the recipe.

Ingredients
to make 2 sandwiches

4 Slices fresh Gluten Free Sliced Bread

2tsp skim or non dairy milk
1 egg white
1 tsp cinnamon
sweetener (optional)
For the stuffed part!
1 tbsp popping candy spread
6 mini marshmallows
1/2 small banana
1 tbsp peanut butter chocolate chip spread

1. Take the 4 slices of  GFbread and remove crusts
2. Spread 2 pieces of bread with PB/chocolate and top with chosen toppings and place another slice of bread on top.
3. With a fork or your fingers pinch together edges of bread securely.
4. In a bowl whisk together milk, cinnamon and egg and dip each piece in to the liquid.
5. Heat a frying pan on a medium flame, once hot carefully place the 'parcel' into pan and cooked on each side until golden brown. serve immediately!

 

We are non biased here at BnB I'm not affiliated with Sainsbury's but I am in love with them for conjuring up these spreads! The popping candy gave my toast a fun extra pop, mixed with the melted marshmallows made me feel like a very happy kid. Oh and you certainly can't go wrong with chocolate and peanut butter, its a Bake n Beebz staple. good job Mr sainsbury's, Bake n beebz approved.