Cherry Bakewell Muffins

 These turned out well.

•              130 g ground almonds

•              200 g gluten free self raising flour

•              100 g golden caster sugar

•              1 teaspoon baking powder

•              2 medium eggs

•              250 ml milk plus 1 tsp almond flavouring

•              50 ml vegetable oil

•              150 g glace cherries (plus extra for topping)

•              120 g grated marzipan

•              100 g icing sugar

Instructions

1.            Pre heat your oven to 180°C and add 12 muffin cases to a 12 hole muffin tin tray.

2.            In a large bowl combine your ground almonds, golden caster sugar, self raising flour and baking powder.

3.            In a separate bowl whisk together your eggs and non dairy milk. Gradually pour this wet mixture into your dry ingredients and then add your vegetable oil and mix well.

4.            Grate your marzipan into the mixture and fold in your chopped cherries (leaving around 6 for decoration).

5.            Pour the mixture into your muffin cases (around 3/4 full) and bake in the oven for around 20 minutes (until golden brown and an inserted skewer comes out clean).

6.            Leave to cool. Once cool mix your icing sugar with water and drizzle over your muffins. Add your remaining chopped glace cherries to decorate.

Cinnamon Swirl Cheesecake

I used shortbread biscuits for the base.

Made in a Loaf tin - very tasty

Crust:

1.5 cups of graham cracker crumbs
6 tablespoons of butter (melted)
1/4 cup of light brown sugar
1/2 teaspoon of salt

Filling:
2 eggs (at room temperature)
16 ounces of cream cheese (softened)
1/2 cup of sour cream (at room temperature)
3/4 cup of granulated sugar
2 teaspoons of vanilla extract

Cinnamon Swirl:
1 cup dark brown sugar
6 tablespoons butter, melted
1 teaspoon cinnamon
1/4 cup all-purpose flour

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a medium-sized bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt. Mix until it forms a cohesive mixture.

3. Firmly press the mixture into the bottom of an 8-inch square baking dish.

4. Bake the crust for 8 minutes, then set it aside to cool.

5. Lower the oven temperature to 325°F (160°C).

6. In a blender, blend the softened cream cheese, granulated sugar, and vanilla extract

7. Add the sour cream to the mixture and blend again until it becomes smooth.

8. Gradually add the room-temperature eggs one at a time, blending between each addition to ensure a smooth consistency. Set the mixture aside.

9. In a medium-sized bowl, mix together the melted butter, dark brown sugar, cinnamon, and all-purpose flour until you get a smooth and uniform cinnamon swirl mixture.

10. Pour half of the cheesecake filling over the cooled crust in the baking dish.  Carefully drop spoonfuls of the cinnamon swirl mixture onto the filling, then gently swirl them together using a knife.

11. Pour the remaining cheesecake filling over the swirled layer.  Add the remaining cinnamon swirl mixture on top and gently swirl it once again.

12. Bake the cheesecake for about 35 minutes. Allow the cheesecake to cool, then refrigerate it for at least 2 hours until it becomes firm.

SW Crustless sausage quiche

Really tasty had warm with baked beans. I used mushrooms instead of peppers and chopped the sausages up.

·         Low-calorie cooking spray

·         1/2 large onion, finely sliced

·         2 peppers, any colour, deseeded and sliced (or sub with tomatoes, mushrooms, spinach)

·         4 Slimming World sausages, defrosted

·         3 medium eggs

·         75g fat-free natural cottage cheese

·         1 tsp dried mixed herbs

·         25g reduced-fat mature Cheddar, grated

 

1.     Heat your oven to 180°C/fan 160°C/gas 4.

2.     Spray a large, non-stick frying pan with low-calorie cooking spray and put it over a medium-high heat. Tip in the onion and peppers, season lightly and fry for 8-10 minutes, until soft and starting to colour – add 1-2 tbsp water if they start to dry out. Remove from the pan and set aside.

3.     Wipe out the pan, then cook the sausages over a medium-high heat for 10 minutes, until browned all over. At the same time, mix together the eggs, cottage cheese, herbs, half the Cheddar and a twist of black pepper.

4.     Put the onion, peppers and sausages in a 23cm, round ovenproof dish (if you’re using a loose-bottom baking tin, line it with foil and spray with low-calorie cooking spray). Tip in the egg mixture, then evenly scatter over the remaining Cheddar and bake for 20-25 minutes, until just set. Divide between 2 plates and serve with a large salad. This can also be enjoyed cold.