Apple Cupcakes

Cupcakes are always a special treat for little kids. These ones are just as special but contain two whole apples for extra fibre and nutrition. Top with gorgeous butter icing for parties, or serve as they are for morning tea. They also freeze well.

Apple Cupcakes

2 whole apples, pureed with skin

90g canola margarine, melted

1/2 cup caster sugar

1/2 cup milk

1 cup SR flour

1 tsp vanilla extract

2 eggs, lightly beaten

1. Beat eggs with sugar until creamy.
2. Add pureed apples and vanilla.
3. Gradually add in flour, alternating with milk. Beat gently until smooth.
4. Mix in melted margarine.
5. Pour into paper cupcake cups.
6. Bake at 180 degrees for about 30 minutes or until cooked through.



Strawberry Bircher Loaf

Rich in low GI wholegrains and high in fibre, this loaf makes a great lunch box snack for kids.

Suitable for babies 12 mths +.



Strawberry Bircher Loaf

1 cup SR flour

1 cup natural Swiss or Bircher muesli
60g canola margarine

2 overripe bananas, mashed

250g ripe strawberries, sliced

2 eggs, lightly  beaten

1 tsp natural vanilla extract (optional)
2 tbsp pure maple syrup (optional)

1. Line silicon loaf tin with baking paper and preheat oven to 160 degrees
2. Sift flour into a large bowl and mix in muesli. 
3. Add margarine and rub into flour mix until it resembles wet sand.
4. Create a well in the centre and pour in remaining ingredients.
5. Fold ingredients together gently then pour into loaf tin.
6. Bake for about 1.5hrs or until skewer tests clean and top is golden.
7. Allow to cool before serving.

Light Citrus and Blueberry Fruitcake

A zesty fruitcake with a fresh appeal for the New Year. You can be flexible with the dried fruit measurements to use up any leftover ingredients from Christmas cake, pudding, and pie cooking.

For a delicious twist, serve hot with a dash of cream.

Light Citrus and Blueberry Fruitcake

3/4 cup candied peel

3/4 cup sultanas

3/4 cup currants

3/4 cup almond meal

1 cup frozen blueberries

2 tbsp treacle

2 cups SR flour

1 tsp mixed spice

90g margarine

3/4 cup firmly packed brown sugar

4 eggs

Blanched almonds for decorating cake top

1. Preheat oven to 140 degrees. Grease and line large springform cake tin.
2. Combine dried fruit, blueberries, and treacle in large bowl.
3. In another bowl, combine flour, almond meal and spice.
4. In a third bowl, beat margarine with brown sugar until light and fluffy. Add eggs, one at a time.
5. Fold flour mix into beaten margarine mix.
6. Then add fruit mix and gently fold in as well.
7. Pour cake mix into tin and spread mix out evenly. Top with blanched almonds.
8. Bake at 140 degrees for about 90 minutes or until skewer tests clean.



Christmas Cake

Fruit cakes are naturally packed with goodness from all the dried fruits and nuts they contain.

Use a canola based margarine instead of butter and make sure to soak the dried fruit in the fridge for at least a few days before you start. I use rum, but you could also use brandy or even home-squeezed orange juice. Don't worry, the alcohol cooks off during the cooking process!

Christmas cakes are best made a month ahead. Consider 'feeding' the cake with a few teaspoons of liquor each week in the lead up to Christmas.

Christmas Cake

400g currants

325g sultanas

200g raisins

200g glace cherries

100g mixed candied peel

2 cups rum

1 apple, cored and pureed fresh with skin on

4 eggs, lightly beaten

175g margarine

175g soft brown sugar

200g SR flour

1/4 tsp nutmeg

1 tsp mixed spice

1 tbsp black treacle

28 blanched almonds (for topping)

1. Place all dried fruit, treacle and apple in a bowl and cover with rum. Cover dish and refridgerate for at least a couple of days before you start the cake.
2. Grease and line a 2cm round cake tin. Tie some additional paper around the outside of the tin and prepare a double layer square of baking paper with a small cutout in the middle. The square is to be placed gently on top of the cake to prevent burning during the long cooking time.
3. Preheat oven to 140 degrees.
4. Sift flour and spices into a bowl.
5. In another bowl, beat together sugar and margarine until light and fluffy. Add eggs one at a time, beating all the time. Adding the eggs slowly should prevent them from curdling, but if the mixture does curdle, don't worry too much as the cake will still taste delicious!
6. Fold the flour gently into the egg mix.
7. Gently fold fruit and almond mix in now.
8. Transfer cake mix to the cake tin, spreading out evenly.
9. Place almonds in a circular pattern on the cake surface.
10. Cover with baking paper square and bake for 4 - 4.5hrs or until skewer tests clean.







Banana Bread

My family loves this. It tastes wonderful straight out of the oven or even toasted with margarine and honey.

The small amount of sugar and walnuts can be omitted if cooking for babies under 12mths. Otherwise, this is a healthy and nutritious alternative to commercially bought cakes and fruit bread that the whole family can enjoy. 



Banana Bread

1 cup wholemeal SR flour

1 cup white SR flour

1 tsp ground cinnamon

2 tbsp firmly packed brown sugar

1/2 cup sultanas

1/2 cup walnuts (optional)

4 overripe bananas, roughly mashed

1 tsp vanilla extract

1/2 cup light Greek yoghurt

1/4 cup milk

2 eggs, lightly beaten

1. 
   
   Preheat oven to 180 degrees
2. 
   
   Grease and line silicon bread loaf tin with baking paper
3. 
   
   Combine all dry ingredients in a large mixing bowl
4. 
   
   In another medium sized bowl, combine mashed bananas, vanilla, yoghurt, milk and eggs
5. 
   
   Pour wet mix into dry and fold gently with a spatula
6. 
   
   Pour into loaf tin, spreading flat
7. 
   
   Sprinkle with course brown sugar and a dusting of cinnamon
8. 
   
   Bake at 180 degrees for about 50min or until skewer tests clean

Orange and Date Loaf

Instead of just the juice of oranges, this cake contains two WHOLE oranges making it a high fibre and nutrient packed snack for kids. The dates add sweetness and the almond meal adds an omega-3, calcium, and protein boost. A perfect pre-sport snack for school lunch boxes.

Orange and Date Loaf

1 1/2 cups SR flour

1 cup almond meal

150g dates, chopped

1 tsp cinnamon

2 eggs, lightly beaten

2 large oranges, peeled

2-3 tbsp firmly packed brown sugar

1. Preheat oven to 180 degrees and line silicon loaf tin with baking paper
2. Use food processor to puree 2 oranges. This should amount to approx. 2 cups of orange puree.
3. In a large bowl, combine flour, almond meal, sugar, and cinnamon. For a sweeter loaf, use 3 tbsp of sugar.
4. In another bowl, combine puree orange, dates, and eggs
5. Pour wet ingredients into the flour mix and fold through until combined
6. Pour mixture into the loaf tin.
7. Sprinkle top with granulated brown sugar (optional)
8. Bake for about 60min at 180 degrees or until skewer tests clean. Check at 50min.



Full-of-Fruit Bread

I am really proud of the way this recipe turned out. It is a delicious, moist alternative to traditional banana bread that is sweet enough to eat alone and nutritious enough to happily pack for school lunches.

The fruit content makes this bread high in fibre and minerals with added protein from the almond meal. And when I give it to my children, I also know that it contains no added sugar, fat, OR salt.

Full-of-Fruit Bread

2 very ripe packham pears, peeled and grated

3 overripe bananas, roughly mashed

2 eggs, lightly beaten

1 tsp vanilla extract

3/4 cup full cream milk

1 cup wholemeal SR flour

1 cup SR flour

1/2 cup almond meal

1 tsp cinnamon

1/2 cup sultanas

1 cup dates, roughly chopped

1. 
   
   Preheat oven to 180 degrees and line silicon loaf tin with baking paper
2. 
   
   Combine grated pears (incl. juice), bananas, eggs, vanilla, and milk in a bowl
3. 
   
   Mix together flours, almond meal, cinnamon, and dried fruit in another large bowl
4. 
   
   Pour wet ingredients into the dry and fold together gently until just combined
5. 
   
   Pour mix into loaf tin.
6. 
   
   Sprinkle cinnamon and course sugar (optional) on top
7. 
   
   Bake at 180 degrees for about 50min or until skewer tests clean



Baked Ricotta Cheesecake

All I need to say here is YUM! A slightly healthier version than the norm, but remember, food is to enjoy. Moderation and quality not quantity.

Baked Ricotta Cheesecake

250g gingernut biscuits

80g canola margarine

500g light Philly cream cheese

250g light ricotta

3/4 cup light sour cream

3 eggs

220g (1 cup) castor sugar

60mL lemon juice

1. 
   
   Remove ingredients from refrigerator and allow to warm naturally to almost room temperature before beginning.
2. 
   
   Preheat oven to 160 degrees
3. 
   
   Line 22cm springfrom tin with foil
4. 
   
   Process gingernut biscuits until finely crushed. Rub in margarine with clean hands until combined.
5. 
   
   Press biscuit mixture into the base of springform tin. Set aside in refrigerator whilst preparing the filling.
6. 
   
   Beat remaining ingredients together in a large bowl with electric beater.
7. 
   
   Pour cheese mixture into tin over biscuit base.
8. 
   
   Bake at 160 degrees for about 1hr or until centre of cheesecake has just set. Turn oven off and leave cheesecake to cool in oven with door ajar.
9. 
   
   Refrigerate for several hours before serving.