Blueberry friands

Preparation time: 10 minutes
Cooking time: 20 minutes 
Serves: 12

Ingredients

  • 1 cup ground almonds
  • 1 2/3 cups icing sugar, sifted
  • 3/4 cup plain flour, sifted
  • 1/2 teaspoon baking powder
  • 125g  Flora Salt Reduced Spread, melted
  • 5 egg whites
  • 1/3 cup blueberries, fresh or frozen 

Method

  1. Preheat oven to 180°C. Brush a friand or muffin tin with a little extra melted Flora spread.
  2. Place almond meal, icing sugar, flour and baking powder into a bowl and stir to combine. Stir in egg whites then melted Flora spread. Spoon mixture into prepared pan and sprinkle berries over the top.
  3. Bake for 15-20 minutes or until golden.

Blueberry muffins

Cooking time: 20 minutes

Makes: 12 muffins

Storage: In an airtight container

Ingredients

  • 1 1/2 cups self raising flour
  • 1 cup wholemeal flour
  • 1/2 cup castor sugar
  • 2 tablespoons melted margarine
  • 1 1/4 cups skimmed milk
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla essence
  • 1 cup blueberries, fresh or frozen (let frozen blueberries thaw a little)

Method

  1. Preheat the oven to 180°C(160°C fan-forced)
  2. Line a 12-hole muffin tin with muffin papers (these help to keep the muffins fresh)
  3. Sift the flours into a bowl, add the sugar and make a well in the centre
  4. Whisk the melted margarine, egg, vanilla and milk together
  5. Stir the egg mix into the flour with a fork, just until combined (over mixing makes the muffins tough)
  6. Gently fold in the berries
  7. Bake for approximately 20 minutes, or until the muffins spring back to the touch

Greek almond biscuits (Amigthalota)

Cooking time: 15 minutes

Makes: 24 biscuits

Storage: In an airtight container

Ingredients

  • 3 cups almond meal
  • 3/4 cup castor sugar
  • A few drops almond essence
  • 3 egg whites, lightly beaten
  • 1 cup of flaked almonds

Method

  1. Preheat oven to 180°C(160°C fan forced)
  2. Combine almond meal, sugar and essence in a large bowl
  3. Add the lightly beaten egg whites and stir until the mixture forms a paste
  4. Roll a flat tablespoon of the mixture into the flaked almonds, shape it into a log, then form it into a crescent shape
  5. Line your baking tray with baking paper and bake the biscuits for about 15 mins, or until lightly browned

Read more about the health benefits of almonds for your liver.

Oat and cinnamon biscuits

Cooking time: 15 minutes (approx)

Makes: 24 biscuits

Storage: In an airtight container

Ingredients

  • 1 cup plain flour
  • 1 cup instant oats
  • 3/4 cup brown sugar
  • 1 heaped teaspoon cinnamon
  • 2 tablespoons boiling water
  • 1 level teaspoon of bicarbonate of soda
  • 120g fat-reduced spread
  • 2 tablespoons maple syrup

Method

  1. Preheat the oven to180°C (160°C fan-forced)
  2. Line 2 baking trays with baking paper
  3. Put the flour, sugar, oats and cinnamon in a large bowl and stir until combined
  4. Melt the fat-reduced spread with the maple syrup and set aside
  5. Mix the bicarbonate of soda into the boiled water and add to the melted mixture
  6. Stir the liquid ingredients into the dry ingredients
  7. Roll dessert spoons of the mixture into balls and place about 5cm apart on the trays
  8. Bake for approximately 15 minutes, or until golden and cooked through
  9. Allow to cool completely, then place in an airtight container

Weet-bix slice

Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Makes: 12 squares

Storage: Covered in the pantry (or fridge on hot days). Double wrap in plastic to freeze.

Ingredients

  • 1 cup self raising flour
  • 5 Weet-bix biscuits, crushed
  • 2 tablespoons margarine
  • 1/3 cup brown sugar
  • 1 egg, beaten
  • 1/2 cup sultanas
  • 1/2 cup dates, chopped
  • 1 tablespoon of honey

Method

  1. Preheat oven to 160°C(140°C fan-forced)
  2. Grease a flat baking tin (about 24cm x18cm)
  3. Mix margarine, sugar, honey and egg together
  4. Add the dried fruit, flour and crushed Weet-bix and stir until combined
  5. Press the mixture evenly across the baking tin
  6. Bake for 25-30 minutes, or until golden brown
  7. Allow to cool, then dust with icing sugar and cut into squares

Onion and cheese muffins

Preparation time: 10 minutes

Cooking time: 20 to 30 minutes

Makes: 12 muffins

Storage: Covered in the pantry (or fridge on hot days). Double wrap in plastic to freeze.

Ingredients

  • 1 cup self raising flour 
  • 1 cup wholemeal plain flour 
  • 2 teaspoons baking powder 
  • 1/4 teaspoon black pepper 
  • 1 small onion, coarsely grated or finely chopped 
  • 1 cup reduced-fat grated cheese 
  • 2 eggs 
  • 1 cup skimmed milk

Method

  1. Preheat oven to 180°C (160°C fan-forced) 
  2. Mix together the flours, baking powder, pepper, grated onion and grated cheese 
  3. Beat eggs and milk together and, if necessary, add more milk to make 1½ cups of liquid 
  4. Make a well in the centre of the dry ingredients, add the liquid and mix gently until just combined (do not over-mix or the muffins will be tough) 
  5. Place in large lightly greased muffin tins and bake for 20 to 30 minutes.

Tip - Using muffin papers to help keep them fresh.

Healthy fruit cake

Preparation time: 20 minutes + soaking overnight

Cooking time: 70 to 85 minutes

Makes: 12 slices

Storage: Covered in the fridge. Double wrap in plastic to freeze.

Ingredients

  • 1 1/2 cups sultanas
  • 1/2 cup raisins
  • 2 tablespoons brandy (optional)
  • 1 tablespoon water (or 3 tablespoons of water or fruit juice if not using brandy)
  • 2 cups raw pumpkin cut into 1cm cubes
  • 2 eggs, beaten
  • 1/2 cup apple juice
  • 1/2 cup skimmed milk
  • 1/2 cup pecans or walnuts, chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 1 cup white self-raising flour
  • 1 cup wholemeal self-raising flour
  • 1/2 teaspoon bicarbonate of soda

Method

  1. Put the sultanas, raisins, brandy and water in a bowl and soak overnight
  2. Preheat the oven to 200°C(180°C fan-forced)
  3. Line the bottom of a 20cm cake tin with foil and spray the foil and sides of the tin with oil
  4. Put the small cubes of pumpkin into a microwave-safe dish, cover and cook on high for 8 - 10 minutes, or until well done
  5. Place the cooked pumpkin in a food processor, blend until smooth and set aside to cool (you will need 1 cup of pumpkin puree - if you have any left over, add it to mashed potato or soup to use it up)
  6. Mix the pumpkin puree, eggs, apple juice and milk together in a large bowl
  7. Add the soaked fruit, nuts and spices
  8. Sift the flours and bicarbonate of soda into the mixture and combine
  9. Spoon the mixture into the prepared tin and bake for 10 minutes at 200°C
  10. After 10 minutes, turn the heat down to 180°C (160°C fan-forced) and bake for a further 1 to 1 1/4 hours, until browned
  11. Test by inserting a skewer; if it comes out clean turn the cake out onto a rack to cool.

Herb Scones

Preparation time: 15 minutes
Cooking time: 15 minutes
Serving size: 12

Ingredients

  • 2 cups self-raising flour
  • 1 teaspoon baking powder
  • 60g (1/4 cup) low fat margarine or butter
  • 1 tablespoon sugar
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 1 teaspoon chopped rosemary
  • 1 egg, lightly beaten
  • 1/2 cup (125mL) reduced fat milk
  • 1 tablespoon reduced fat milk, extra, for glazing 

Method

  1. Preheat oven to 210°C and line a baking tray with baking paper.
  2. Sift flour and baking powder into a bowl. Add butter and, using your fingertips, rub in the butter until mixture resembles fine breadcrumbs.
  3. Stir in the sugar, parsley, chives and rosemary.
  4. Using a round bladed knife, stir in the egg and milk and mix until mixture forms a ball.
  5. Toss mixture onto a lightly floured board and knead until smooth. Roll mixture to 1.5 cm thickness and using a scone cutter, cut into rounds. Place scones close together on prepared baking tray and brush tops with milk.
  6. Bake for 15 minutes or until the scones sound hollow when tapped. Spread with butter to serve.

Healthy Blueberry Cobbler

picture of blueberry  cobbler

picture of blueberry  cobbler

Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients:
3 cups washed blueberries
2 cups almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup honey
1/4 cup butter, soft
drop of almond extract
3 tbsp flax-meal whisked with 9 tbsp warm water, allowed to plump up for 5 minutes
1 tbsp apple cider vinegar (to be added last)

Method:
1. Preheat oven to 350f.
2. Grease an 8×8 glass dish with coconut oil.
3. Pour the Blueberries in pan, reserving a few berries for the top if you wish.
4. Whisk the almond flour, salt, and baking soda in a bowl.
5. Separately, whisk together butter, honey, and extract.
6. Mix wet and dry ingredients together, stirring in the flax. Once well combined, quickly stir in cider vinegar.
7. Pour batter onto berries, spreading up to the edges.
8. Bake for 40 minutes, or until batter is set on top. This happens to vary, sometimes it may take 50 minutes.
9. Cool uncovered before serving.

Recipe retrieved from the: thewellnesswarrior social media page.