Well Wednesdays are back!
After a year away from the office, we are thrilled to be reunited, and that also means Well Wednesdays are back!
Our Well Wednesday tradition started over 2 years ago - each week someone creates a healthy snack for the Stroud Resourcing team. It has been sorely missed during a period of remote working but it’s back for good, and we’re happy to be sharing our tasty treats again.
We’ve enjoyed 3 weeks of Well Wednesday since our return to the office and can’t wait to see what’s to come over the rest of the year. So far, we’re on a sweet run – will anyone break the chain?
Charlotte kicked us off with her delicious Protein Blueberry Muffins; light, fluffy and incredibly moreish, these muffins are a great post-gym snack when you’re in need of a protein boost.
John kept the ball rolling, with his oat bites – little parcels of goodness (best served with a cuppa). The oat bites were small, but weren’t shy when it came to flavour – if we could stash a few in our desk drawers every day, we all would!
To bring us up-to-date, Erin’s Vegan Flapjacks were a perfectly timed sweet treat to help fight off the mid-morning slump. Chewy, sweet, and completely dairy free, they were a welcomed alternative to the usually butter-filled dessert.
If you would like to try Charlotte, John or Erin’s Well Wednesday treats, you can follow the recipes supplied below:
Charlotte
Protein Blueberry Muffins
Ingredients
- 100g unsalted butter softened, plus 1 tbsp, melted, for greasing
- 140g golden caster sugar
- 2 large eggs
- 140g natural yogurt
- 1 tsp vanilla extract
- 2 tbsp milk
- 200g plain flour
- 50g Vanilla protein powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125g pack blueberries (or use frozen)
- Chocolate chips
Method
- Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, protein poweder, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries & chocolate chips and divide the mixture between the muffin cases.
- Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the center comes out clean.
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in a sealed container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
John
No Added Sugar Oat Bites
Makes – 12
Ingredients
- 150g rolled oats
- 1 large banana or 2 small bananas
- 3 heaped tbsp peanut butter
- 70g 80% dark chocolate, roughly chopped
Method
- Preheat oven to 180 C
- Mash the banana with a fork
- Add the oats, peanut butter and chocolate
- Roll the mixture into 12 loosely-formed balls and place on a tray lined with baking paper
- Cook for 13-15 mins, or until golden
Erin
4-Ingredient Vagan Flapjacks
Makes – 12
Ingredients
- 200g oats
- 120g coconut oil
- 80g sugar
- 2 tbsp maple syrup
- Optional – cinnamon, ground ginger seeds, nuts, dried fruit, chocolate chips, etc.
Method
- Preheat your oven to 180C/160C fan /350F.
- Add the oats to a saucepan with a pinch of salt, then pour in the coconut oil, sugar and maple syrup.
- Cook over a medium heat until the coconut oil is melted, and everything is well mixed.
- Transfer into a loaf pan (I used a 22×12 cm loaf tin) and press down.
- Bake for 35-40 minutes. Enjoy!
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