By Eileen Haxon – recipes mentioned (and samples provided) at the monthly meeting 2nd May 2016
This month I have been experimenting with various recipes for low fat and low sugar bakes.
Unfortunately this has been quite difficult as quite a few recipes have had a very heavy consistency and need to be eaten on the day they are baked.
The following 3 recipes have proved to be the most successful and I hope you will enjoy the results.
All these recipes will be available for tasting after my talk on Monday, 2nd May at the General Meeting.
LOW FAT FRUIT TEA LOAF
No one will believe that this has no added fat or sugar – it tastes too good
400ml just boiled water
250 g ready to eat prunes — quartered
500g mixed dried fruit — sultanas, apricots, cranberries etc ( cut apricots into pieces )
1 tsp ground mixed spice
1 ripe medium banana — peeled
4 large eggs
4 tbsp skimmed milk
300 g self raising flour
1/2 tsp baking powder
OVEN 170 C FAN 150 C
Line base and sides of a 20 x 30 cm rectangular tin or use 25 cm square tin
Put teabag in a jug and add 400ml just boiled water. Stir and leave to steep for 5 minutes. Finely grate the lemon zest and squeeze the juice into a large saucepan. Squeeze the teabag and throw away, then pour the tea into the pan with the juice. Add lemon zest, prunes, mixed fruit and spice.
Stir well and place the pan over a low heat. Bring to a gentle simmer and cook gently for 5 minutes or until the liquid is almost all absorbed. Remove from the heat, tip the mixture carefully into a large mixing bowl and leave to cool for 40 minutes.
Peel the banana and cut into thick slices. Put these in a food processor, add the eggs and milk, then blend to make a puree. Add the flour and baking powder and blend again until smooth.
Pour the egg and banana mixture onto the soaked fruit and stir until combined. Spoon into the prepared tin and level surface. Bake in the centre of the oven for 30 minutes or until the cake is golden brown and a skewer inserted into the centre comes out clean. Remove the cake from the oven and cool in the tin for 30 minutes.
When cake is cooled cut into squares, wrap well, store in the fridge and eat within a week. Freezes well.
Oven 180 C Fan 190 C
150 g sugar
40 g butter, melted
3 ripe bananas
225 g self raising flour
1/2 tsp bicarbonate of soda
pinch of salt
Beat egg, add sugar and melted butter, mix well and add the mashed banana. Sift the dry ingredients and combine with the banana mixture. Pour into a greased 1kg loaf tin and cook for 50 -60 minutes.
PEAR AND SULTANA TEA BREAD
50 G Rolled oats
100 g light brown sugar
4 tbsp apple juice
4 tbsp light olive oil
230 g self raising flour
239 g sultanas
1 tsp baking powder
4 tsp mixed spice
Oven 180 c .
Grease and line 1kg loaf tin with baking paper
Mix oats with the sugar, pour over the apple juice and oil and mix well . Leave for 15 minutes
Peel, quarter, core and coarsely grate the pears. Add the fruit to the oats mixture with the flour, sultanas, baking powder, mixed spice and beaten eggs and mix thoroughly.
Spoon mixture into prepared tin. Bake 50 -60 minutes until a skewer comes out clean. Cool on a wire rack .