Chocolatey protein bars

If you’re a bit of an exercise nut or perhaps you feel your arms resemble twigs somewhat and you should do something about it, well then this recipe is for you. Protein powder forms the basis of this treat; as with trying to keep fit protein supports muscle growth and repair.

My boyfriend came up with this recipe for himself as he tried drinking protein powder but wasn’t too keen on the taste. Instead of giving up on the stuff, he persevered; trying and testing different ways he could take the powder. He has tried cakes and brownies in the past but has found these protein bars to be the most flavoursome. These protein bars are derived from a simple flap jack recipe with a couple of beneficial alterations.

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Ingredients:
500g oats
200g bran flakes
250g golden syrup
200g butter
100g protein powder
200g melted chocolate

You may think putting protein powder with these other fatty ingredients may cancel out the overall positive effects. But in fact you are gaining added protein from the oats, bran flakes and butter. Also the butter provides you with essential fats… admittedly the rest is all for good taste. For building muscle in general an increased intake of calories is needed.

So, to start get your oats and bran flakes and give them a quick blits in a processor.

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Then melt your chocolate, add this and all of the other remaining ingredients and give it a good mix. You should have a very sticky and rather tough mixture.

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Get your baking tray out and pour in the mixture. This recipe does not require baking, rather just storing in your fridge for an overnight period. In this time your protein bars will gain structure.

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Having been patient you are now ready to cut your protein mix into bars and eat.

Do you have any fitness treats? Let us know through Facebook , follow us on Twitter or get in touch with us at 5crumbybakers@gmail.com!

 

By Karen Coe

Grendon Underwood Primary School Bakes a Treat

Grendon Underwood Primary School

Grendon Underwood Primary School

They say to never work with animals or children, but this was not the case for staff at Grendon Underwood Primary School in Buckinghamshire, who saw this recipe when I contacted them with regards to our website.

I knew this particular school had a cooking club from previous work experience I had done for them. So I phoned and asked if they would be interested in following one of my recipes and take a look at our website which they kindly agreed to do.

This is where the magic happens!

This is where the magic happens!

I spoke to the cooking club organiser as well pupils who took part in the club, Mrs Shirley, the cooking club teacher said: “We saw this recipe and thought it was easy enough for school children of all ages and abilities in my club to make. They had great fun and the result was both great tasting and it smelled wonderful too. I am certainly going to keep an eye on this site’’.

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It is nice to see that our website has been used by a local school and one of its recipes has been used in a cooking club.

Pupils at the school voiced their views below:

A year one child said: ‘’It was really easy to follow the recipe and it tastes lovely and sweet. We ate it last night!’’

A year two child said: “I loved the mashing the best it was really messy.”

A year one child said: “Mum wants to make this again it was really tasty.”

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I would like to give a special thanks to the staff and children at Grendon Underwood Primary School, who kindly took part in baking one of my recipes and kindly submitted the pictures seen above. I hope you enjoyed the recipe and be sure to check our website for regular updates on more tasty, simple, and healthy treats.

Check out the recipe here: https://5crumbybakers.wordpress.com/2014/03/15/vegan-banana-bread/

By James Busby

Here’s what we thought of The Custom Cupcake Company, Liverpool

We have been on another baking adventure this week, and this time we dropped in to The Custom Cupcake Company for a spot of tea and cake and a quick chat with one of the owners, Matt Blakey. We’d like to thank 5crumbybakers fan Elly Groves who suggested we visit this super cute place by leaving a comment on a post we did about Dafna’s Cheese Cake Factory, a quaint bakery on Smithdown Road.

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Niamh (left) Owner Matt Blakey, Karen (right)

The Custom Cupcake Company is located in one of Liverpool’s most animated areas- Bold Street, A vibrant high street that’s constantly bustling with shoppers heading down towards Liverpool town centre. We agreed this lively cobbled street is the perfect location for a cupcake shop, and certainly a great place to stop off for a sweet treat when you’re on your way into town.

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The exterior of the cute Bold Street cupcake shop and one of Matt’s particularly special flavoured cupcake.

The interior of the bakery/café is fresh and simplistic. There’s a large bar on one side displaying the bakery’s delicious treats a few tables dotted here and there for those (like us) who can’t have a cupcake without a cup of tea to go with it! The counter that stretches all the way along the bakery wall is stacked with piles of heavenly looking cupcakes.  Having to choose a single cake can prove great difficulty (we were forced to purchase two each… just for market research of course!)

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The interior of the bakery and their delicious triple chocolate brownies on offer.

Matt and his wife Kelly opened the bakery last November. In their short time of running it, it sure has made its mark. They provide over 130 wildly unique flavours on rotation, and even have their own celebrity following which include; Russell Brand, Eddie Izzard, Little Mix and Taylor Swift, who all chose the bakery on Bold Street for its imaginative creations.

ImageThe Custom Cupcake Company caters for any occasion, here’s some of spectacular ideas for Birthday celebrations.

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The Custom Cupcake Company’s Black forest cupcake

Owner Matt tells us the best-selling has to be the Mars cupcake, and we can see why! Its chocolate and caramel mixture gives it a rich and gooey texture, very much replicating a real life Mars bar. It would make a seriously great Easter-time treat for any chocoholics who’ve given “the good stuff” up for lent!

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Some special (and very unusual) treats the Custom Cupcake Company has to offer

When asking Matt about his weirdest creation, He told us about “cuptails,” a list of classic cocktails the CCC has recreated in cupcakes. One even includes an absinth shot but we won’t talk about that! “We also do a cupcake called pigs can fly” he said. It’s a sweet and meaty combination: a caramel flavoured cake, with a caramel filling and topping, all sprinkled with bits of bacon. We weren’t daring enough to try this flavour but why don’t you pop in and give The Custom Cupcake Company a go? We’d definitely recommend it!

Here’s our interview with Matt, the owner of The Custom Cupcake Company

Don’t forget to tell us what you think!

If there’s any other bakeries in Liverpool you think might be worth checking out, feel free to leave us a comment below!

Niamh Conway and Karen Coe

Five minutes with…The Baking Explorer

I think it is safe to say that since starting out on our baking blog experience here at 5crumbybakers, I have been bitten by the baking bug.
Hours that would normally have been spent watching soaps are now dedicated to catching up on my favourite baking blogs.
I stumbled across ‘The Baking Explorer’  blog quite some time ago now and I fell in love with it’s quirky design and delicious recipe ideas.
 Having become quite the fangirl, I got in touch with Kat, the baking explorer to spend five minutes with her to find out more about the baker.
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H: Hi Kat, What inspired you to start ‘The Baking Explorer?’
K: I decided to ‘bake along’ to The Great British Bake Off and I thought it would be a great way to record my baking.
H: What tips would you give to anybody starting out in baking?
K: Have fun, don’t be afraid to experiment, and don’t be put off if you get it wrong.
H: What is the hardest thing you have ever baked? Any huge baking disasters?
K: My biggest disaster was probably a Tarte Tatin, I burnt it so badly and it was unedible!
It was my first time making caramel and it went completely wrong.
I tried it again and got it right, which was a big relief.
Whenever I mess something up, I always have to make it again to get it right.
H: What do you think has made ‘The Baking Explorer’ so successful?
K: I’m not sure exactly, but I like to think it’s because my bakes are things people can see themselves producing at home. I don’t make unacheivable or overly perfect things and I hope that it makes me and my bakes more relatable for readers.
H:  Who is your baking inspiration?
K: I love Mary Berry! Who doesn’t?! She’s fab and I like her attitude such as taking shortcuts when needed, for example buying ready made pastry, and getting children involved in baking. She’s a wonderful lady. I also really like Stacie Stewart and John Whaite.
H: Which of your recipes has received the most attention?
K: The recipe on my blog that has received the most hits are the Custard Tarts I made for week 4 of last year’s GBBO. They were quite stressful to make, but really delicious and worth the effort!
H: What would be a piece of baking wisdom you could share with the 5 Crumby Bakers?
K: Try out new things. It’s the best way to grow your range of baking skills and experience. And to discover new delicious treats!
H: What has been the best thing about writing a baking blog?
K: There have been so many great things. Meeting other people who have the same passion for baking as me definitely comes high on the list. It’s inspiring to see what other bloggers create and also it’s lovely to receive positive feedback about my own bakes.
H: What is your favourite bake?
K: Gosh that is a tough question! It’s hard to pick as it depends what you’re in the mood for, but something I could never turn down is a slice of Coconut & Lime Loaf.
H: Where do you see your baking blog in the future?
K: I’d be so thankful if it continues to grow and I’m looking forward to seeing what opportunities come along in the future.
You can find Kat over at ‘The Baking Explorer.com’
Do you know of any fabulous baking blogs to recommend to us?
Who would you like to see us spend 5 minutes with…
Leave a comment below
And don’t forget, you can also like us on Facebook , follow us on Twitter or get in touch with us at 5crumbybakers@gmail.com!
By Hollie Bradbury

Which celebration bake looks the tastiest? LETS VOTE!

Celebration bakes are our very favourite treats as you may already know from some of our recent posts Choco-vanilla birthday cupcakes, Queen Victoria crowns and St David’s Day treats. These bakes don’t just make the kitchen smell divine, they put smiles on the faces of our best friends and mark that occasion that’s special to us all, one way or another.

We hope you’ve enjoyed reading our posts and recipes for celebration bakes just as much as we’ve enjoyed writing them, but now that you’ve seen what the 5 crumby bakers can do, we thought that this week we’d hand our website over to you, so everyone can see what our users and fellow baking enthusiasts have been up to.

So as promised, here are the lovely pictures of your very own celebration bakes that you’ve been emailing us. Whoever is voted the TASTIEST looking celebration bake by this time next week will hand their recipe over, into the (perhaps not so safe) hands of the 5 crumby bakers and we’ll see how our attempt compares to your original.

Wish us luck.

Get voting in our poll below!

1. Kathryn Swarbrick’s Disney princess castle

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2. Chloe O’Neill’s Triple chocolate fudge brownie cake

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3. Fionnula Conway’s Jubilee lemon sponge

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4. Laura Carroll’s Banoffee fudge layer cake

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5. Adam Paul’s Chocolate cake with chocolate cream

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6. Amy Elliot’s Giant chocolate and vanilla cupcake

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7. Alice Currie’s Christmassy spiced gingerbread men (Ok so we know they’re not really a celebration bake but they’re so cute!)

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8. Monica Carroll’s Easter treat chocolate cake

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9. Katie Robinson’s Kit-cat surprise

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10. Ben Smith’s White chocolate and toffee birthday bananza

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 11. Maureen Brown’s Easter chick

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By Niamh Conway

Vegan Banana Bread

Veganism and vegetarianism have always raised a curiosity within me and I always feel a bit of admiration for those who choose to discard meat and its counterparts. I have many friends who are either vegan or vegetarian and they have their own reasons for the change in their lifestyle, whether it’s regarding the ethical issues of the meat eating culture; the treatment of livestock; the process of how the meat is obtained or even health issues it causes.

So you’re probably thinking that it is quite hard to source and eat the usual delicious tasty, treats without any trace of meat or dairy? Well thankfully that is not the case. During the past decade veganism has become more of a prominent way of living in our culture, you only have to walk down the aisles of your local supermarket and you will instantly see many meat and dairy substitutes.

Some of the nicest meals and baked goods I have tried have been from either vegetarian or vegan recipes, and due to having close friends and family who are vegan I feel I understand a little better about this lifestyle choice and I greatly enjoy substituting meat for two or three of my meals a week, after all why not right?

So as I started to think of what I wanted to bake over the weekend I decided I wanted to prove to myself and to my vegan flat-mate that I could bake her something that would A) edible (probably the most important point) B) that it would be both simple and tasty.
So upon taking the challenge I decided to bake a vegan take on one of my favourites, banana bread.

This recipe was so easy and tasty that both my vegan flat mate and the rest of the motley crew enjoyed them greatly, they certainly didn’t last very long.
The really nice thing about this recipe is you can’t tell that it has been made without milk or butter; in fact I would say it tastes even better! So why don’t you give it a go yourself.

Here's what you will need.

Here’s what you will need.

Ingredients
225g Plain flour (or use Self-raising flour and reduce the Baking powder to 2 heaped tsp)
3 heaped tsp Baking powder
100g Brown sugar (or caster sugar)
3 tsp Cinnamon or Mixed spice (optional)
3 large Black bananas, mashed
75g Vegetable or Sunflower oil (weight)
50g Dried fruit or nuts (optional)

Method
1. Pre-heat oven to 200 degrees Celsius.
2. Mash the peeled bananas with a fork. Mix well with oil and sugar.

This is the messy part!

This is the messy part!

3. Add the flour, baking powder and cinnamon, and combine well.

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4. Add any additional ingredients.
5. Baked in a greased and lined 2lb loaf tin for 20 minutes, before checking. Cover with foil, if the loaf cake is browning. Bake for another 40 minutes (approximately).

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6. Allow to cool a little before slicing. It’s delicious freshly baked but even yummier when it goes gooey the next day!

Enjoy!

Enjoy!

Recipe taken from: http://www.bbcgoodfood.com/recipes/2277635/vegan-banana-bread

Don’t forget, you can like us on Facebook , follow us on Twitter or email us at 5crumbybakers@gmail.com!

By James Busby

THE IMPOSSIBLE MADE POSSIBLE! How you too can make your Impossible Pie.

Last week, I went around Heysham Village absorbing the history and culture, but also enjoyed a slice of Impossible Pie at Tracey’s Cafe. (If you haven’t read my post already, here’s a quick reminder: Heysham Village: History, Scenery and a slice of Impossible Pie) The concept intrigued and excited me: why is this pie called the Impossible Pie when I was looking at it right there in front of me? Like an Egg Custard Tart with a coconut topping, I decided this pie was well worth trying out myself as I am partial to an Egg Custard Tart.

You will need:

2 cups of semi-skimmed milk

2 cups of plain flour

1 cup of caster sugar

2 cups of margarine

4 eggs

1 cup of coconut

2 teaspoons of vanilla extract

10′ Pie Dish of Flan Dish

Impossible Pie ingredients

Impossible Pie ingredients. Yes I am aware there is only one egg here, I’d cracked the other three before taking this photograph.

1. Before you start anything, make sure that you have set your oven to preheat at 180°C.

2. Whisk your eggs in a large mixing bowl. It is advised to use an electric whisk but because I am a student I just put some elbow grease in and used a fork.

3. Add your milk and whisk again until it looks like you’ve made a really nice scrambled egg mix. Now, add your cup of sugar! It’s best adding your sugar after the eggs and milk as you can see it dissolving and will know when it is fully mixed in.

4. Sieve your flour into the mixture, mixing as you go along to ensure there aren’t any lumps. No one should have to eat a lumpy pie.

5. Now I tried buying a coconut from Tesco but a) They’re not in season and b) It just seems like an unnecessary bother preparing a coconut. As they also didn’t have any coconut shavings on the bakery isle, I had to buy chunks of fresh coconut from the fridge section which at £1, I didn’t think that was too bad and was just the amount I needed. As they are pretty big chunks, I found it best to dice them into smaller pieces like this:

Roughly dice your chunks of coconut to look something like this

6. Having diced your coconut, just throw it into the mix and give it a little stir.

7. I found it easier to melt my margarine before adding it to the mixture, a lot less hassle to mix. Finally, add your two teaspoons of vanilla extract and it’s all systems go. Gently pour your mixture into your dish and it’s ready to put into the oven for 1 hour. Don’t worry if you think the mixture is too runny, it’s supposed to be like that. It should look something like this:

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8. If you’re anything like me, you will look into the oven every five minutes or so just to make sure that it’s working. After an hour of doing this, your pie should be ready!

Fruit isn't just for decoration, it actually does get eaten

Fruit isn’t just for decoration, it actually does get eaten. But look at that pie! Perfect.

I tried a slice myself and can honestly say it tasted delicious. But obviously I’m going to say that because I made the thing. So I didn’t have a biased opinion, I tried it out on my flatmates and friend Kathryn to see if they too enjoyed eating the pie. And they did!

Kathryn eating my Impossible Pie

Kathryn eating my Impossible Pie

As the pie has quite an unusual texture, I would say it is best to eat it on it’s own. Although some strawberries can be quite refreshing as an after bite!

The pie is best on it's own but for extra decoration and a refreshing after bite, I served mine with Strawberries and Banana

The pie is best on it’s own but for extra decoration and a refreshing after bite, I served mine with Strawberries and Banana

Do you think you will try and make the impossible possible and try your hand at making the Impossible Pie? And if not, what other recipes do you find challenging that have a delicious outcome?

Leave your comments below.

And don’t forget, you can like us on Facebook , follow us on Twitter or email us at 5crumbybakers@gmail.com! Look forward to hearing from you,

John Elsworth