Firstly, chop your courgette into slices approximately 5 millimetres.
Broil the courgette for 4 minutes.
Spoon some tomato sauce onto your sliced courgettes.
Sprinkle your desired amount of mozzarella onto your courgettes.
Broil your Courgette Pizzas for 3 minutes.
No-Bake Cereal Bars
½ cup Honey
¼ cup Peanut Butter
3 cups Toasted Oat Cereal
½ cup Yoghurt Chips
1 cup Chopped Almonds
½ cup Dried Cranberries
Pour your honey and peanut butter into a medium sized bowl and mix.
Microwave for 15 seconds and stir (REPEAT 3 TIMES)
Pour your toasted oat cereal, ½ cup yoghurt chips, chopped almonds and dried cranberries into a large bowl and stir.
Combine your wet and dry ingredients.
Line a square or rectangular baking tray with parchment paper and pour in your ingredients.
Using your hands, flatten out the cereal into the tray (this will get messy).
Freeze for 30 minutes.
Remove the cereal bar from the tray and chop into bars of your desired size.
Melt ½ cup yoghurt chips in the microwave and dip the bottom of the bars in them.
Freeze for 15 minutes.
Wrap in parchment paper (OPTIONAL).
Store up to 3 months in fridge or freezer.
Easy Cheesy Crackers
8 ounces Cheddar Cheese
4 tablespoons Butter (Softened)
1 teaspoon Salt
1 cup Flour
2 tablespoons Ice Water
Firstly, combine the cheddar cheese, butter and salt into a large bowl and mix using an electric whisk.
Add in the flour and stir.
Spoon in 1 tablespoon of ice water into a bowl and mix. Repeat this step.
Pour your mixture onto a smooth surface and press into two evenly sized balls.
Wrap in parchment paper and chill in fridge for 30 minutes.
Remove dough from fridge and roll (1 centimetre thick).
Cut into 1 inch: 1 inch squares and place onto a baking tray lined with parchment paper.
Poke holes into each square using a skewer.
Bake for 13 minutes (350 degrees Fahrenheit/4 Gas Mark/180 degrees Celsius)
Store for up to 1 week.