Courgette Pizzas

Ingredients:

  • Courgette
  • Tomato sauce
  • Grated Mozzarella

 

Method:

 

  1. Firstly, chop your courgette into slices approximately 5 millimetres.
  2. Broil the courgette for 4 minutes.
  3. Spoon some tomato sauce onto your sliced courgettes.
  4. Sprinkle your desired amount of mozzarella onto your courgettes.
  5. Broil your Courgette Pizzas for 3 minutes.
  6. Enjoy!

No Bake Cereal Bars

Ingredients:

 

  • ½ cup of Honey
  • ¼ cup of peanut Butter
  • 3 cups Toasted oat cereal
  • 1 cup of Yoghurt Chips
  • ½ cup of Chopped Almonds
  • ½ cup of Dried Cranberries

 

Method:

  1. Pour all of the honey and Peanut butter into a medium-sized bowl.
  2. Microwave for 15 seconds and stir. (Repeat 3 Times).
  3. Add all of the toasted out cereal, 1/2 a cup yoghurt chips, chopped almonds and dried cranberries into a larger bowl.
  4. Stir your dry mixture before combining you wet and dry ingredients and thoroughly mix them together.
  5. Line a large square or rectangular baking tray with parchment paper and pour in your ingredients.
  6. Use your hands to flatten out the mixture.
  7. Remove the Cereal Bar from the tray and chop into bars of your desired size.
  8. Melt the rest of your yoghurt chips in the microwave before dipping your bars in them.
  9. Freeze for 15 minutes.
  10. Wrap up in parchment paper. (Optional.)
  11. Enjoy! (Store for up to 3 months in fridge or freezer.)

 

 

Easy Cheesy Crackers

 

 

Ingredients:

 

  • 8 ounces of Cheddar Cheese (grated).
  • 4 tbsp. Butter (softened).
  • 1 tsp salt
  • 1 cup flour
  • 2 tbsp. Ice Water

Method:

  1. Combine all of your cheddar cheese, butter and salt into a large bowl with an electric mixer.
  2. Next, add all of your flour into the mixture.
  3. Then add in 1 tbsp. of ice water and stir, then repeat this step.
  4. Place your mixture onto a smooth surface and press into two evenly sized balls.
  5. Wrap in parchment paper and chill in fridge for 30 minutes.
  6. Remove dough from fridge and roll until they are approximately 1 cm thick.
  7. Cut the dough into squares with sides of around one inch and place on a baking tray lined with parchment paper.
  8. Poke holes into the squares using a skewer.
  9. Bake for 13 minutes at Gas Mark 4.
  10. Enjoy! (Store for up to one week in the fridge.)