Thoughtful Foods

They are sugar free but pears add sweetness and I experiment by adding berries, corn and peas (ah ah, sneaking in the veggies) and grated carrot. Use oil instead of the butter to make muffins dairy free although my experience is they can feel a little oily. 

Method:

Ingredients

• 7 oz (200 g) wholemeal self-raising flour
• 3 level teaspoons mixed spice
• 1 level teaspoon bicarbonate of soda
• 6 oz (175 g) dark brown soft sugar, sifted
• 2 large eggs
• 5 fl oz (150 ml) sunflower oil
• grated zest 1 orange
• 7 oz (200 g) carrots, peeled and coarsely grated
• 4 oz (110 g) sultanas
• 2 oz (50 g) desiccated coconut
• 2 oz (50 g) pecan nuts

For the syrup glaze:

• juice 1 small orange
• 1 tablespoon lemon juice
• 3 oz (75 g) dark brown soft sugar

For the topping:

• 1 x 250 g tub mascarpone
• 1 x 200g tub fromage frais, 8% fat
• 1 rounded tablespoon golden caster sugar
• 1 heaped teaspoon ground cinnamon

To serve:

• 2 oz (50 g) pecan nuts

You will also need 2 x 8 in (20 cm) sandwich tins, 1½ in ( 4 cm)

Ingredients

200 grams Vegan cooking chocolate
200 ml soy milk
1 tablespoon vegan margarine (optional)

Dry
2 1/2 cups self-raising flour
10 tablespoons cocoa powder
1 cup sugar
1 tablespoon corn flour
1 cup fresh or frozen berries such as blueberries or raspberries
1/2 teaspoon baking powder

Wet
1-1 1/3 cup juice/soy milk/water
4 tablespoons white vinegar
1-2 tablespoons vanilla

Method

1. Wet ingredients: Melt on a very low heat the chocolate and margarine, add soy milk and stir to combine well.

2. Set aside in fridge to cool. At least a few hours until set.

3. You can make a larger quantity and keep in an airtight container in the fridge for up to two weeks. It makes a good icing or confectionary middle.

Ingredients

1 cup butter
1 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cup rolled oats
3/4 cup coconut

Method

1. Cream butter, add sugar and egg.

2. Mix dry ingredients together.

3. Combine wet and dry.

4. Roll into 1" balls and press with wet fork.

5. Bake at 350 degrees F, 12-15 minutes.

Note: Crystal's favourite kind 'Delicious'

Crystal's grandma, Edna Cartwright.

Ingredients

Sauce
1 cup brown sugar
1 tablespoon butter
1/2 teaspoon vanilla
1/2 cup seedless raisins
2 cups boiling water

Pudding
1/2 cup white sugar
1 tablespoon butter
2 teaspoon baking powder
1/2 teaspoon salt
1 cup sifted flour
1/2 cup milk

Method

1. Combine sauce ingredients and cook for 10 minutes.

2. Preheat the oven to 350 degrees Celsius.

3. Combine flour, salt and baking powder.

4. Cream butter and sugar.

5. Add flour alternately with milk.

6. Spread butter in a greased dish, pour sauce over batter.

7. Bake for half an hour.

Ingredients

4 cups flour
6 teaspoons butter
2 teaspoons salt
1 ¼ cups lukewarm water

Method

1. Sift flour and salt into large mixing bowl.

2. Cut butter into flour and rub in using fingers until a consistent ‘crumbled’ consistency develops.

3. Slowly add water and beat until dough forms and cleans sides of the bowl.

4. Turn dough into a floured bowl and kneed 20 times.

5. Shape into six balls and let rest for 15 minutes

6. Roll out to dinner plate size and cook in a heavy based frypan for about two minutes on each side.

Ingredients

1 cup wholemeal self raising flour
1 cup unbleached self raising flour
1/2 cup carob powder
1 cup raw sugar
1 teaspoon cinnamon
Pinch sea salt
1 1/4 cups water
1/3 cup canola oil
1 teaspoon vanilla essence
1 tablespoon cider vinegar or white vinegar

Method

1. Preheat oven to 180°C and line a medium cake tin with Gladbake paper.

2. Sift dry ingredients and mix together.

3. In a separate bowl, combine liquid ingredients with a whisk.

4.Add to dry ingredients and mix only until combined.

5. Pour into cake tin and bake 45 minutes or until cooked.

6. Stand 5 minutes then turn onto a rack, remove paper and cool completely.

7. Ice with carob icing (see below)

This one can be consumed by healthy people on special occasions!

Carob Icing

Ingredients