WEEKLY VLOG | sticky toffee pudding cinnamon roll, recipes, pantry organisation, what I eat in a day

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I'm Rosie, I live in England and make food and lifestyle videos. Home, renovations, baking & a quiet little life
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Sticky Toffee Pudding Cinnamon Rolls: www.recipebyro...
Sticky Toffee Pudding Baked Oats
#Recipe (6 servings)
200g dates
480ml milk of choice
200g yoghurt of choice
2 ripe bananas, mashed
150g rolled oats
100g oat flour
60g vegan vanilla protein
1 tsp cinnamon
1 tsp baking powder
Sauce
40g syrup of choice
100g nut butter of choice
2 tbsp coconut oil, melted
Add the dates to a saucepan and cover with the milk. Heat to boiling and then reduce to a simmer for 10 - 12 minutes, or until soft.
Transfer to a blender and blend until smooth and creamy.
In a 9 inch square baking dish, add the banana, oats, protein powder, cinnamon and baking powder. Add in the yoghurt and date mixture. Mix until combined.
Bake at 170 degrees C for 30 - 40 minutes, or until golden and cooked through.
Whilst the oats are baking, make the sauce. Mix together the nut butter and oil until smooth (depending on the nut butter you are using you may need more or less oil, you can also heat the nut butter in microwave to make it easier to mix). Mix in the syrup (you can add more or less cream depending on the consistency of the sauce you prefer)
Poke holes in the cooked oats and pour the sauce over. Leave to set for at least 20 mins before cutting and serving.
(Baked oats, sticky toffee pudding, high protein, meal prep)
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Dulce De Leche Chocolate Cookies
170 g plain flour
40g dark cocoa powder
½ teaspoon bicarbonate soda
100g caster sugar
100g light brown sugar
130 g dairy free butter, melted
60 g soya yoghurt / full fat thick yoghurt, room temp
100g dairy free dark chocolate chips
Centre:
8 tbsp dulce de leche, frozen
Line 2 baking trays with parchment paper. Drop 8 tbsp of dulce de leche onto the tray and pop into the freezer to set whilst you make the cookies.
Cream together the butter and sugar.
Add in the yoghurt and mix until combined.
Add in the dry ingredients - mix until just combined (do not overmix!)
Fold in the chocolate chips.
Scoop out 8 portions of the dough. Flatten and fill each dough ball with the frozen dulce de leche. Roll into a ball.
Line them up on the tray (4 on each) and put this into the fridge for at least 30 minutes to chill.
Heat the oven to 175 degrees C - fan oven.
Bake for 8-12 minutes.
Remove from the oven and use a large cookie cutter to shape if needed.
Cool on a wire rack before enjoying!

[@homewithbb]

I didn’t know you had a RUclips channel! I’m loving this content. Honestly hope you’re feeling much better x

[@RosieBrownVlogs]

@@homewithbb ahh thank you so much lovely 🫶🏼🥰 I’m feeling much better now ❤️‍🩹

[@fruu06]

Hi Rosie!
Could you please do a hair tutorial in your next video? You have gorgeous curls in the beginning of the video☺️

[@RosieBrownVlogs]

Hi lovely!! Ah that’s so kind. Of course I can! 🥰🩷

[@khalillouhichi3418]

Hi I am proud of you you are doing things very well. Keep up the good work.

[@RosieBrownVlogs]

Thanks so much 😊