by ros cox
•
14 May, 2017
As we all know eating less sugar in our diet is good for our health so here are a few of my favourite recipes for you to try.
I hope you enjoy them and help you to bake with different ingredients.
Banana and coconut bread . Recipe from Jacqueline Alwill
Serves 8
Ingredients:
125ml melted coconut oil
1tsp vanilla extract
4 eggs beaten
3 very ripe bananas mashed
8 medjool dates pitted and chopped
1tsp bicarbonate of soda
65g shredded coconut
135g spelt flour
Method:
1 Preheat the oven to 180 degrees C, 350 degrees F ,gas mark 4 and line a 10 cm x 22 cm loaf tin with baking paper.
2 Melt the coconut oil and then add the vanilla,eggs, bananas,dates and bicarbonate of soda and mix well. Then add the coconut and spelt flour and combine well.
3 Pour the mixture into the loaf tin and bake for 45-60 mins until a skewer inserted into the centre comes out clean.
4 Allow to cool for 10 mins and then remove from the tin, slice and enjoy.
Plum and almond cake. Recipe by Alex Hely-Hutchinson
Serves 12-15
Ingredients
300g unsalted butter at room temperature
150g quinoa flakes (you can get these from the Grape Tree shop in Poole dolphin centre)
150g ground almonds
200ml maple syrup
1tsp vanilla extract
3 medium eggs beaten
6 plums halved and pitted
Method:
Preheat the oven to 180 degrees C ,350 degrees F, gas mark 4.
Grease and line a small brownie tin approx 25 cm x 20 cm
Beat together the butter, quinoa flakes, ground almonds, maple syrup and vanilla and combine well. Beat in the eggs one at a time.
Pour the batter into the tin and top with the halved plums, cut side up. Press them into the mix so the cut surface is level with the batter.
Bake in the oven for 45-50 mins until a skewer come out clean.
Leave to cool completely then cut into squares and serve.
Beetroot chocolate brownies. Recipe by Belinda Blake
Ingredients:
400g beetroot whole washed but not peeled
150g dark organic chocolate 85% cocoa
200g ground almonds
100g walnut pieces roughly chopped
50 g organic cocoa powder sieved
1 1/2 tsp baking powder
1/2 tsp salt
95g sweet freedom or agave
95g Xylitol ( you can get this in the Grape Tree shop in Poole shopping centre or health food shops)
1 tsp vanilla extract
3 medium eggs
Method:
Pre heat the oven to 160 degrees C ,330 degrees F. Line a brownie tin approx 22 cm x 22 cm with baking paper.
Boil the beetroot for about 45 mins until soft. Allow to cool slightly and then peel off the skin and chop into chunks and place in a bowl.
Grate the chocolate over the beetroot and allow it to melt.
In a separate bowl whisk the eggs, sweet freedom/agave, xylitol and vanilla together.
Next place the beetroot and chocolate mix in a food processor and whizz into a puree. Add the ground almonds, baking powder, cocoa, salt and the egg mixture and blend until combined.
Fold in the walnut pieces and then pour into the tin.
Bake for 30-35 mins. It is ready when the side of the mixture have come away from the sides .A skewer will not come out clean as the mixture is so gooey. But it firms up when it cools.
Allow to completely cool before cutting into squares. Lovely served with raspberries.
Hope you enjoy these. Happy baking!!