1) Heat oven to 340 degrees Fahrenheit. Line bottom and sides of two 8 inch round springform pans with parchment paper, then lightly spray pan with cooking spray. Whisk butter (room temperature), yoghurt, caster and dark brown sugar, vanilla, cinnamon, mixed spice and salt. Add the eggs one at a time. Stir in the graded carrots and ginger. Use a spatula to fold in the sifted flour and baking soda.
2) Pour the mixture into the springform pans and bake for 55 minutes or until a skewer inserted into the centre comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins and check again. Leave to cool in the tins for two hours.
3) To make the icing, beat the cream cheese, icing sugar and lime juice and zest together. Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and walnuts.
Freshly baked carrot cake will keep well for about 1 week in the fridge when properly stored. Best eaten at room temperature.
This is the easiest and quickest breakfast to make if you’re on the go. All you have to do is put all the ingredients apart from the coconut oil in a blender and blend until it’s smooth. Then heat a non stick frying pan with a little bit of coconut oil and then pour or ladle the pancake mixture into small ‘American style’ pancakes on the frying pan. You should be able to fry roughly 2-3 at a time depending on the size of your frying pan. Wait for the pancake to cook on one side, once you start to see air bubbles coming through, you can then flip the pancake to cook on the other side. They should come out golden brown and fluffy. Serve with any fruit of your choice, we personally like them with blueberries and a dollop of greek yoghurt. If you wish to reheat these pancakes at a later date for a healthy alternative breakfast, just pop them in the toaster for a minute for a crisp and warm pancake.
These delicious Apple and Cinnamon Dog Cookies are a great Christmas treat for your pooch this festive season, and they’re healthy!
Ingredients Makes 10 cookies
70g coconut flour 1 egg 3 teaspoons of coconut oil Pinch of cinnamon 1 apple (grated) And a cookie cutter
320 f for 15 minutes
Preheat the oven to 320 f and prepare a baking tray with baking paper.
Heat 3 teaspoons of coconut oil in a bowl in the microwave for 1 minute, or until soft.
Mix together the egg, coconut oil in a bowl.
Grate 1 apple into the bowl and mix.
Add a pinch of cinnamon to the mix.
Weigh out 70g of coconut flour into a separate bowl, and start to add a bit of flour at a time to the wet mixture, stirring as you go.
Continue adding coconut flour and mixing until you get a dough like consistency. You may not need to use all the flour to achieve this. The texture will be sticky and slightly crumbly.
Dust some coconut flour onto a clean surface and place the dough on top.
Flatten the dough with a rolling pin or your hands until it is approximately 1 cm thick
Use a small cookie cutter (approx 5cm diameter) to press out shapes in the dough and place them onto the baking tray. Handle these carefully as the dough can be fragile due to the lack of fat in the recipe (too much fat is unhealthy for dogs!)
Once all the dough has been used and the cookies are all placed on the baking tray, place them in the oven for approximately 15 minutes, keeping an eye that they do not burn.
Take them out the oven and leave to cool, at this point they will firm up a bit more, so handle carefully.
Once cool, store in a cool dry place, and treat your dog to a delicious cookie!
Coconut flour is gluten free, perfect for dogs who suffer an intolerance of wheat. It’s also low in sugar and high in protein, fibre, and healthy fats.
In small quantities, coconut oil can promote a healthy coat, improve digestion and assist the immune system.
Eggs are also great for extra protein in your dog’s diet
Did you know, cinnamon can be incredibly helpful for senior dogs who are suffering with arthritis? Adding a small amount to your dog’s diet can be incredibly beneficial.
Apples are a source of Vitamin A and C so make a great, healthy treat for your dog, but don’t feed them the core when you have finished grating the apple, as the seeds are harmful.
As always, treats should be given to dogs alongside a healthy balanced diet, and do not feed them too many at a time.
We’d love to see your photos of this cookie recipe, tag us on Instagram using #OmletPets.
The cold, frosty temperatures of Winter are in full swing, and while you are enjoying a warm cup of tea in the warmth of your kitchen, you might be looking out on your girls wondering how they feel about the colder weather.
If you’re looking for a new way to keep them warm first thing in the morning, or late afternoon just before they go to roost, consider making this yummy, warm corn recipe, specially for your hens, with a festive flavour which will provide extra nutrients to keep up their health this winter. It’s super simple and quick to make.
Ingredients – for 2-3 chickens
100ml hot water
Pinch of ginger, cinnamon
Soak the corn, oats and raisins in hot water for 10 minutes, stirring occasionally. Mix in a pinch of Ginger and Cinnamon for added nutrients for your chickens. Leave to cool slightly before feeding to chickens.
Ginger supports the immune system and provides anti-inflammatory benefits which can be particularly beneficial for a poorly hen. Cinnamon has antibacterial and antioxidant benefits, and can reduce inflammation, these are extremely good for chickens as they are likely to experience respiratory problems.
Holiday baking is so much better with eggs fresh from your backyard chicken coop. This pumpkin cheesecake is the perfect dessert to serve to guests. Deceptively elegant but surprisingly easy to make, it’s great for holiday parties because it can be made a day or two in advance.
The school summer holidays are in full swing and there’s no better time to do some baking with the kids! Ruby and Harry decided they would like to make some treats for their Syrian Hamster called Ginny!!
So here’s a simple recipe to make some yummy Crunchy Honey Delights!
We’ve always been fans of a super summer pavlova for dessert, but this year have been rolling up all that yumminess into a meringue roulade that guarantees a taste of all the flavours in every spoonfull!
Pancakes in the UK are traditionally eaten on Shrove Tuesday as the last meal before Lent begins on Ash Wednesday. Historically, people would use up the goodies and treats in their larders before a 40 day fast as they pray and prepare themselves for Christ’s death and resurrection at Easter.
This is a great recipe to enjoy in February as pure breed hens are just coming back into lay and, hopefully, you’ll have eggs aplenty!
This quantity of batter makes 6 pancakes.
7oz plain flour
1/5 tsp salt
1 1/2 cup of milk
Vegetable oil (we used organic rapeseed oil)
Sugar and lemon wedges
1) Combine the flour and salt in a large jug, make a dip/well in the middle of the flour and crack the eggs into the well.
2) Begin to whisk the eggs together with a couple of tablespoons of milk starting to incorporate some of the flour as you go.
3) Continue to add the milk a few tablespoons at a time, whisking as you go, gradually incorporating the flour. This will help create a smooth batter.
4) Once all the ingredients are combined, leave the batter to rest for 30 minutes.
5) Preheat a non stick frying pan over a medium heat, brushing the inside with a thin coating of oil.
6) Pour in a small amount of batter and swirl it around the pan for an even coating.
7) As it cooks, watch for the pancake to start coming away from the edges of the pan, then loosen under the pancake with a spatula.
8) Confidently toss your pancake (or carefully turn over) to cook the other side, they are ready once lightly browned each side.
9) Continue cooking the rest of the batter, brushing the pans with a little oil in between each new pancake.
Serve sprinkled with sugar and lemon juice, or any indulgent topping of your choice!
If you want a great way to keep your eggs fresh and in the correct order, why not treat yourself to a fabulous Egg Skelter?
We recently ran a competition to find a star baker and the winner was Robin on Facebook with her Baked Buttermilk Donuts, they looked so delicious that we wanted to give them a go ourselves. She kindly shared her recipe with us, check it out:
2 cups cake flour
3/4 cups sugar
2 tsp baking powder
1/2 teaspoon ground nutmeg
1 teaspoon salt
3/4 cup buttermilk
Two large eggs
2 tablespoons melted butter
1 teaspoon vanilla
Preheat oven to 375 degrees Fahrenheit. Grease and flour baked donuts pan. Sift together flour, sugar, baking powder, nutmeg and salt in a large mixing bowl. Stir in buttermilk, eggs, butter and vanilla. Beat until just combined. Fill well 2/3 full. Bake 10 to 12 minutes. The top of the donut should spring back when lightly touched. Cool 5 minutes in pan. Invert to cooling rack and cool completely. Glaze and decorate as desired.
As Omlet is a British company we thought it would be nice to bring one of our traditions over the pond and teach you how to make a classic Mince Pie. We understand some people may have never heard of a Mince Pie so here are some FAQs-
What are Mince Pies?
Mince Pies are small sweet pastry pies filled with dried fruit, nuts and spices. They can be served hot or cold.
Do they contain actual meat?
The modern day version of a mince pie does not contain meat however original recipes used to be savoury and would contain minced meat and suet.
Where did they originate?
Mince pies are of British origin and took influence from Middle Eastern ingredients when European crusaders brought them back in the 13th Century.
Are they tasty?
Oohhhh YES! We can confirm they are extremely yummy and you will be baking lots of batches as they’re very moreish.
Please see below for the list of ingredients and watch our step by step video to learn how to make these!
Ingredients for traditional English Mince Pies:
500g of dried fruit and nuts
2 tsp Mixed Spice
100g of Brown Sugar
100g of Frozen Butter
100ml of Brandy
Either buy Sweet Shortcrust Pastry from the store or have a go at making your own.