Just made another lovely recipe from the Superimmunity for Kids book; a lovely spice bread (or cake really) with vanilla frosting. And you really wouldn't know that it hasn't any refined sugar in! To be honest I found the icing too sweet so would probably add the apple juice concentrate gradually next time until it is to my taste. I'll post some photos soon.... if it doesn't get all eaten before then!
Spice Bread
Ingredients
1 1/2 cups Wholemeal flour
1/2 cup Wholemeal spelt flour (or soy flour if you have it)
1 tsp Bicarbonate of soda
2 tsp Ground cinnamon
1/4 tsp Grated nutmeg
1/4 tsp Ground allspice
1/2 cup Raisins
1/2 cup Chopped nuts (I used a mixture of almonds, cashews and walnuts)
1/2 cup Linseed (or sesame seeds)
3 eggs
3/4 Yoghurt
1/4 cup Butter, melted
1/4 cup Flax or Walnut oil
3/4 cup Apple juice concentrate
Recipe
1. Preheat oven to gas mark 4 (350 degs F/ 180 degs C). Grease a 2lb loaf tin.
2. Sift together the flours, bicarb and spices.
3. Add the raisins, nuts and seeds and mix well.
4. In another bowl beat the eggs, yoghurt, melted butter, oil and apple juice concentrate until blended.
5. Combine both mixtures until blended (but don't over mix).
6. Pour into the prepared tin and bake for 40 mins.
Vanilla Frosting
Ingredients
6 oz Firm tofu
2 tsp Lemon juice
3 tbsp Apple juice concentrate
2 tsp Vanilla essence
1 tbsp Powdered vanilla (if you have it)
Recipe
1. Put the tofu in a blender and mash with a spoon.
2. Add the other ingredients and blend until a smooth mixture.
3. Chill to thicken the frosting.
4. Spread on your cake!
Showing posts with label fruit juice concentrate. Show all posts
Showing posts with label fruit juice concentrate. Show all posts
Monday, 14 March 2011
Friday, 11 March 2011
Sugar free muesli bars
So, we've given up refined sugar again... this time for the entirety of Lent! Hopefully we won't go over the top when we can eat it at Easter again, all the chocolates in the shops are already tempting me....
Anyway, so we wanted a nice snack to keep us going in the afternoons and I found this recipe in the "Superimmunity for Kids" book (can you tell I'm working my way through all the nice recipes!). It's not too sweet but is really good and much better for you than the shop brought ones. An easy to remember recipe too when you use the American quantities.
Muesli Bars
Ingredients
3 cups Muesli (sugar, salt and milk powder free)
3 Eggs
3 tbsp Apple juice concentrate
3 tsp Cinnamon
1/2 to 1 cup Raisins/Sultanas (depending on how many your muesli already has)
Recipe
1. Mix the eggs, apple juice concentrate and cinnamon in a bowl.
2. Add the muesli and raisins and stir well.
3. Leave to infuse for ten to fifteen mins.
4. Preheat the oven to gas mark 4 (350 degs F/ 180 degs C)
5. Grease a large tin (9" square) and and add the mixture.
6. Bake for 25 mins or until set and lightly brown.
7. Cut into squares whilst still warm.
Anyway, so we wanted a nice snack to keep us going in the afternoons and I found this recipe in the "Superimmunity for Kids" book (can you tell I'm working my way through all the nice recipes!). It's not too sweet but is really good and much better for you than the shop brought ones. An easy to remember recipe too when you use the American quantities.
Muesli Bars
Ingredients
3 cups Muesli (sugar, salt and milk powder free)
3 Eggs
3 tbsp Apple juice concentrate
3 tsp Cinnamon
1/2 to 1 cup Raisins/Sultanas (depending on how many your muesli already has)
Recipe
1. Mix the eggs, apple juice concentrate and cinnamon in a bowl.
2. Add the muesli and raisins and stir well.
3. Leave to infuse for ten to fifteen mins.
4. Preheat the oven to gas mark 4 (350 degs F/ 180 degs C)
5. Grease a large tin (9" square) and and add the mixture.
6. Bake for 25 mins or until set and lightly brown.
7. Cut into squares whilst still warm.
Monday, 8 November 2010
Spiced Apple, Hazelnut and Date Loaf
We have a load of apples at the moment, from a neighbour's tree (thank you!), that needed something doing with them. We've frozen lots, stewed lots more and this cake was the first of the baking to start using them up! It's adapted (a lot!) from a recipe in a recent Sainsbury's magazine - the original has parsnips and apricots in, here's the recipe if you're interested. My version has apple, hazelnuts and dates in but still uses the original combination of spices and is really very easy to make.
Spiced Apple, Hazelnut and Date Loaf
Ingredients
150g plain flour
150g wholemeal spelt flour
2 tsp baking powder
1 tbsp ground cinnamon
1 tsp ground cloves
10 cardamon pods, seeds removed and crushed
4 eggs, lightly beaten
75ml date syrup
70g pear and apple spread
50ml apple juice concentrate
100ml vegetable oil
2 apples, peeled, cored and roughly diced
100g chopped hazelnuts
100g chopped dried dates
Recipe
1. Preheat oven to 180 deg C (350 degs F / gas mark 4). Grease a 2lb loaf tin.
2. Mix the flours, baking powder, spices, eggs, date syrup, pear and apple spread, apple juice concentrate and oil together in a bowl.
3. Fold in the apple, hazelnuts and dates and transfer to the prepared tin.
4. Bake for an hour and a half until golden and risen and a skewer comes out clean.
5. Leave to cool in the tin then turn out.
Spiced Apple, Hazelnut and Date Loaf
Ingredients
150g plain flour
150g wholemeal spelt flour
2 tsp baking powder
1 tbsp ground cinnamon
1 tsp ground cloves
10 cardamon pods, seeds removed and crushed
4 eggs, lightly beaten
75ml date syrup
70g pear and apple spread
50ml apple juice concentrate
100ml vegetable oil
2 apples, peeled, cored and roughly diced
100g chopped hazelnuts
100g chopped dried dates
Recipe
1. Preheat oven to 180 deg C (350 degs F / gas mark 4). Grease a 2lb loaf tin.
2. Mix the flours, baking powder, spices, eggs, date syrup, pear and apple spread, apple juice concentrate and oil together in a bowl.
3. Fold in the apple, hazelnuts and dates and transfer to the prepared tin.
4. Bake for an hour and a half until golden and risen and a skewer comes out clean.
5. Leave to cool in the tin then turn out.
Tuesday, 17 August 2010
Garibaldi Biscuits
Due to their appearance Garibaldi biscuits have always been known as 'squashed fly' biscuits in my family but they taste much nicer than their name implies! Relatively simple to make too, if you can manage pastry then you'll manage these!
Garibaldi Biscuits
Ingredients
100 g plain flour (I used half plain, half wholemeal spelt)
50 g butter
1 tsp apple juice concentrate
a little water
a generous amount of currants
Recipe
1. Rub the butter into the flour until it resembles bread crumbs.
2. Add the apple juice concentrate and enough water to form a dough.
3. Chill the dough in the fridge for half an hour or so.
4. Divide the mixture into two. Roll one half out as thinly as possible in a rectangular shape and transfer to a greased baking sheet. (N.B. Use a baking sheet with no sides so that you can roll over it with the rolling pin.)
5. Sprinkle generous amounts of currants over the rolled out dough.
6. Roll out the second half of the dough to roughly the same size and thickness.
7. Using a pastry brush wet the edges of the dough on the baking sheet with water.
8. Place the second piece of dough on top of the first. Roll with a rolling pin until the currants are just showing through.
9. Score with a knife into rectangular pieces (but don't cut through).
10. Bake for fifteen minutes at gas mark 5 (375 deg F / 190 deg C) until golden brown.
11. Cool and then break along the score marks.
Garibaldi Biscuits
Ingredients
100 g plain flour (I used half plain, half wholemeal spelt)
50 g butter
1 tsp apple juice concentrate
a little water
a generous amount of currants
Recipe
1. Rub the butter into the flour until it resembles bread crumbs.
2. Add the apple juice concentrate and enough water to form a dough.
3. Chill the dough in the fridge for half an hour or so.
4. Divide the mixture into two. Roll one half out as thinly as possible in a rectangular shape and transfer to a greased baking sheet. (N.B. Use a baking sheet with no sides so that you can roll over it with the rolling pin.)
5. Sprinkle generous amounts of currants over the rolled out dough.
6. Roll out the second half of the dough to roughly the same size and thickness.
7. Using a pastry brush wet the edges of the dough on the baking sheet with water.
8. Place the second piece of dough on top of the first. Roll with a rolling pin until the currants are just showing through.
9. Score with a knife into rectangular pieces (but don't cut through).
10. Bake for fifteen minutes at gas mark 5 (375 deg F / 190 deg C) until golden brown.
11. Cool and then break along the score marks.
Monday, 16 August 2010
Sugar-free Jam - my first attempt!
A lot of the recipes call for use of sugar-free jam. I've been buying this but really I'd like to make my own. So after searching on the internet I found a few recipes and tried this one out. I have to say it was much quicker and easier than making 'normal' jam. The resulting jam wasn't as sweet as the shop brought sugar-free jams so I think next time I'd add more juice concentrate. I was lucky enough to find a lot of mirabelles (small, sweet, yellow plums) growing for free in the hedgerow so made the jam from these. However, I'm sure you could use any variety of sweet plums if you don't have mirabelles!
Sugar-Free Mirabelle Jam
Ingredients
900 g mirabelles (or other plums)
90 ml apple juice concentrate
120 ml liquid pectin (I used Certo)
Recipe
1. Stone and chop fruit. Place in pan with apple juice concentrate.
2. Simmer for ten minutes.
3. Boil hard for ten minutes.
4. Add the liquid pectin and pot in sterilised jam jars.
Sugar-Free Mirabelle Jam
Ingredients
900 g mirabelles (or other plums)
90 ml apple juice concentrate
120 ml liquid pectin (I used Certo)
Recipe
1. Stone and chop fruit. Place in pan with apple juice concentrate.
2. Simmer for ten minutes.
3. Boil hard for ten minutes.
4. Add the liquid pectin and pot in sterilised jam jars.
Tuesday, 10 August 2010
More pickle!
Ok, some more pickle! Both me and my other half love bread and butter pickle. For those of you who haven't heard of it it's a pickle made from cucumbers and is for eating with bread and butter (not made from it!). It tastes especially good with some strong cheddar too. It normally contains sugar but having looked up a few recipes for pickling cucumbers I know that you can still preserve them without the sugar due to the vinegar and salt content. So I thought I'd use the normal recipe for it but omit the sugar. The recipe is courtesy of my mum this time!
Bread and Butter Pickle
Ingredients
1 large cucumber
1 red onion, sliced very thinly
1 green pepper, deseeded and cut into strips
1 1/2 tbsp coarse sea salt
300 ml white wine vinegar
50 ml apple juice concentrate (original recipe contains 275g caster sugar)
1 tbsp mustard seed
1 tsp celery seed or dill seed (I didn't have any so skipped this!)
5 cm stick of cinnamon
6 allspice berries
Pinch of cayenne pepper
Recipe
1. Peel cucumbers (if you wish) and slice thinly. Mix with onion, pepper and salt in a bowl.
2. Sit a plate on top of the bowl, weigh it down and leave in the fridge overnight.
3. Drain the vegetables and rinse under running water until they don't taste too salty.
4. Heat the vinegar, juice concentrate and spices and simmer for a few minutes.
5. Add the vegetables, stir once and bring to a bare simmer.
6. Put into hot, sterilised jars and put lids on.
Tastes better after maturing a while so leave it for a few weeks if you can! I haven't tried it yet but will soon as we have some nice cheddar in the fridge that would go perfectly....
Bread and Butter Pickle
Ingredients
1 large cucumber
1 red onion, sliced very thinly
1 green pepper, deseeded and cut into strips
1 1/2 tbsp coarse sea salt
300 ml white wine vinegar
50 ml apple juice concentrate (original recipe contains 275g caster sugar)
1 tbsp mustard seed
1 tsp celery seed or dill seed (I didn't have any so skipped this!)
5 cm stick of cinnamon
6 allspice berries
Pinch of cayenne pepper
Recipe
1. Peel cucumbers (if you wish) and slice thinly. Mix with onion, pepper and salt in a bowl.
2. Sit a plate on top of the bowl, weigh it down and leave in the fridge overnight.
3. Drain the vegetables and rinse under running water until they don't taste too salty.
4. Heat the vinegar, juice concentrate and spices and simmer for a few minutes.
5. Add the vegetables, stir once and bring to a bare simmer.
6. Put into hot, sterilised jars and put lids on.
Tastes better after maturing a while so leave it for a few weeks if you can! I haven't tried it yet but will soon as we have some nice cheddar in the fridge that would go perfectly....
Friday, 6 August 2010
Pickle
Well yesterday the neighbour came over and asked if I wanted a rather large bag of runner beans as they were rather overwhelmed by the production of their plants! How could I refuse? And I had wanted to try out this recipe for a pickle after I saw it on TV. Pickles and chutneys often use sugar in so have been off the list for us. However, I quite like having some with some bread and cheese so I'm looking forward to trying this one. It's maturing for a bit now (although I don't think it needs to according to the recipe) and I shall report back soon....
Mixed Vegetable Pickle (from "The Edible Garden" series on BBC with Alys Fowler)
Ingredients
450 ml cider vinegar
50 ml apple juice concentrate
2 tsp salt
450 g green beans, strung and sliced (I used a mix of runner beans, yellow courgette and red pepper)
2 cloves garlic, peeled and sliced
1 habenero chilli, deseeded and sliced (I skipped this as didn't have any!)
5 cm piece cinnamon bark
2 bay leaves
Small sprig of winter savory
Pinch of black peppercorns
Recipe
1. Mix the vinegar and fruit juice concentrate in a bowl. Add more juice or vinegar to taste.
2. Add herbs/spices to vinegar mix and let everything marinate.
3. Chop the vegetables and add to the vinegar mix.
4. Put in a clean jar, squashing the vegetables in and ensuring they are covered with the vinegar mix. If not then add more vinegar/juice concentrate.
They can be eaten straight away but do improve with age. I couldn't fit mine in one jar so had to use two. I tried to share the spices/herbs between them so hopefully it's worked! Here's a picture of the finished product.
Mixed Vegetable Pickle (from "The Edible Garden" series on BBC with Alys Fowler)
Ingredients
450 ml cider vinegar
50 ml apple juice concentrate
2 tsp salt
450 g green beans, strung and sliced (I used a mix of runner beans, yellow courgette and red pepper)
2 cloves garlic, peeled and sliced
1 habenero chilli, deseeded and sliced (I skipped this as didn't have any!)
5 cm piece cinnamon bark
2 bay leaves
Small sprig of winter savory
Pinch of black peppercorns
Recipe
1. Mix the vinegar and fruit juice concentrate in a bowl. Add more juice or vinegar to taste.
2. Add herbs/spices to vinegar mix and let everything marinate.
3. Chop the vegetables and add to the vinegar mix.
4. Put in a clean jar, squashing the vegetables in and ensuring they are covered with the vinegar mix. If not then add more vinegar/juice concentrate.
They can be eaten straight away but do improve with age. I couldn't fit mine in one jar so had to use two. I tried to share the spices/herbs between them so hopefully it's worked! Here's a picture of the finished product.
Subscribe to:
Posts (Atom)