Our recipe for wellbeing
Wholemeal Fruit Loaf
Leanne Wagstaffe
Ingredients Method
1 cup mixed dried fruit ½ cup dried apricots – chopped 1 cup low fat milk 1 cup brown sugar
1½ cups wholemeal self-raising flour
1 2 3
Soak dried fruit in milk for 30 minutes, add sugar and flour. Mix well. Bake in foil lined loaf pan at 175 degrees for approximately 40 minutes. Can be served buttered.
Zucchini & Walnut Cake
Filomena D’ angelo
Serves 10
Ingredients Method
2 cups plain flour 1 tsp. baking powder 1 tsp. cinnamon ½ tsp. bicarb soda 1½ cups caster sugar 100g golden walnuts 2½ cups grated zucchini ½ cup coconut flakes 3 free range eggs ¾ cup vegetable oil
250g cream cheese at room temperature
¾ cup soft icing sugar, sifted
1
2
3
4
Preheat oven to 180 degrees( or 160 degrees fan). Grease and line two 20cm round cake pans. Sift the flour, baking powder, cinnamon and bicarb soda into a large bowl. Stir in the sugar, walnuts, zucchini and coconut. Whisk the eggs and vegetable oil in a separate bowl. Add to the flour mixture and fold until just combined. Divide the batter between the pans. Back for 45-50 minutes or until a skewer inserted into the centre comes out clean. Cool on wire racks. To make the cream cheese frosting, use an electric mixer to beat the cream cheese, icing mixture and lemon juice in a bowl until smooth. Spread half the frosting over the top of 1 cake. Place second cake on top and spread with remaining frosting.
Healthy Fruit Cake
Kim Kilpatrick
Ingredients Method
500gm mixed fruit 1 cup apricot nectar 1 tsp. honey 1 cup mashed pumpkin- cold 1 ⅔ cup SR flour 1 tsp. bicarb soda 1 tsp. mixed spice
1
2
3
Combine fruit, nectar and honey in medium pan. Bring to boil and simmer uncovered for 3 minutes. Transfer to large bowl and cool. Stir pumpkin and sifted dry ingredients into fruit mix. Spread into tin( 14 x20cm loaf tin). Cook in 160 degree oven for about 1 hour and 15 minutes. Cover with foil and cool in tin.
146