A week or so ago Vince and I analysed our diet a little and decided there was room for some improvements. To be honest we don’t eat ever so unhealthily, our main problem is probably portion control, we do love our food!
However, there are some general content changes to our diet we are making.
1. Fruit & Veg – We want to generally just increase the quantity we eat, i.e. to consistently get our 5 a day. I am also trying to increase the variety that we eat, we seem to have been stuck in a carrots, broccoli and peas rut!
2. Cut down carbs – Nearly every meal we eat is far to heavy on the carbohydrates and it is always the white carbs. So we are cutting down and trading up, i.e. brown/wild rice, wholemeal pasta, granary bread, etc.
3. Sweets & Treats – We both have a thing for biscuits and cake but can go through phases of indulging too much. Shop bought treats are full of all sorts of additives as well that I’m not thrilled about eating. So we have decided that while treats are ok we will only eat home-made goodies from now on, as I won’t bake to excess (hopefully!) and can control all ingredients.
I also want to get us into better, healthier eating habits now as in a few very short months Emma will be starting solids and I intend to make all of her food. That means essentially she will eat what we are eating.
In light of this I have been hunting about for light/healthy/alternative recipes and came across this bread on this blog. I thought it would be an ideal breakfast bread and it has been. Admittedly I was not completely sold on it as it tasted slightly reminiscent of a fruit cake to me, and I can’t stand fruit cake. But I have now worked out why and may come up with a new variation in the near future.
This bread has no butter, no oil and no sugar but plenty of flavour!
The only other thing worth noting about this recipe is that while it should only take around 50 minutes in the oven, it took 70 in mine but I think that was more to do with my oven than the recipe.
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More from Lovely Little Life :::
Cranberry, Oat & Honey Bread
By March 25, 2012Published:
- Yield: 1 loaf (12 Servings)
- Prep: 15 mins
- Cook: 50 mins
- Ready In: 1 hr 5 mins
A butter-free, oil-free, sugar-free and flavour-FULL breakfast bread. Slightly adapted from Eat Yourself Skinny! (linked in post)
- 395 grams plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 pinch ground nutmeg
- 100 grams rolled jumbo oats
- 180 ml clear honey
- 125 ml plain natural yoghurt
- 2 whole eggs
- 125 ml milk
- 135 grams dried cranberries
- Preheat your oven to 180°C and grease a 2lb loaf tin.
- In a large bowl combine the flour, oats, baking powder, bicarb, salt and spices.
- In a jug or medium bowl whisk together the honey, yoghurt, eggs and milk.
- Pour the wet mix into the dry and mix until just combined.
- Stir the dried cranberries through the mixture so they are evenly distributed, but don't over mix.
- Pour into the prepared loaf tin and bake in the oven for 50 minutes or until a skewer into the centre comes out clean.