No need to add any butter to these – they are very moist and oozing blueberries! I used frozen blueberries but you could use fresh or even try another berry. For the liquid I used apple pulp (fresh) but I’m sure any pulped fruit or juice would be great.
2 cups flour (white, wholemeal or mixed)
2 tsp baking powder
1/4 cup good quality oil
1/2 cup fruit pulp or juice
1/4 cup non-fat yoghurt
2 tsp vanilla essence
Sift flour & baking powder twice. Add blueberries and coat well with flour. Mix together oil, pulp/juice, yoghurt, vanilla & egg. Make a well in centre of flour and pour in half the mixture. Gently combine without squashing blueberries. Add remaining mixture and stir until just combined. Spoon into lightly-oiled muffin tray. Cook at 175 (deg C) for 23 – 30 minutes. Makes 14 small or 10 larger muffins.
With the last two “treats” having been devoured I thought I’d go for something a little more complex and rich this time seeing as diabetic hubby does not appear to have resorted to sticky buns and scones! I spied a pumpkin looking at me so…
I used to make this cake many moons ago and remember it being healthy and happily eaten by children and adults. I vary the dried fruit according to what I have in the pantry and same for the fruit juice. This time I blended some stewed apple and added a little cranberry juice to make it up to one cup. The flour, also, can be as you like from all wholemeal to no wholemeal. (I used 100gm wholemeal & 150gm white flour.)
As I said, the cake is quite rich with all the fruit but delicious served with a spoonful of yoghurt – Greek is my favourite – (or cream if you must!).
1 cup mashed cold pumpkin
200 gms chopped dried fruit (I used sultanas, apricots, pineapple & dates)
I like to soak fruit in juice overnight or at least for an hour or so to soften. Combine fruit, juice & honey in a saucepan. Bring to boil. Remove from heat. Add baking soda. Cool. Grease or line tin (I suggest 20cm but mine was larger).
Heat oven to 165degrees C. Beat eggs lightly. Add cold pumpkin and fruit mixture and beat until smooth. Stir in flour & spice (sifted) and beat until smooth. Bake for 1 – 1 & 1/ 2 hours depending on size of tin.
PS All the photography on this page and my other pages is my own… I’m thinking maybe I should do a course in “food photography” … or better still check out bloglovin…!
This cake has no sugar though a little could be added if desired. I used 1/2 cup
of wholemeal flour but again, you could make it with all wholemeal if you like that consistency.
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 c oil (cold compressed preferably)
1 tbsp apple juice concentrate or 1/2 c stewed apple
1/3 c natural yoghurt
2 tsp vanilla essence
2 c raw carrot (grated or finely chopped)
1/2 c raisins or sultanas
2 eggs or 4 egg whites
Sift dry ingredients. Chop walnuts & mix in. Combine oil, apple (juice or stewed), yoghurt & vanilla essence & mix well. Add carrot & raisins/sultanas. Mix again. Beat egg whites or eggs. Fold into mixture – will be quite stiff. Turn mixture into tin (up to 20cm square).
Cook for 45 – 60 min at 180 deg C.
This is nice eaten by itself but it not sweet. I like to slice it and add a little butter…
With a diabetic husband and time on my hands I decided it was time to explore some recipes that he is “allowed” to eat and would fill the coffee breaks in his day without resorting to sticky buns and scones.
Here is my first recipe (sorry no photo as it has gone before I thought of taking one). This is so easy to make and totally healthy.
1 cup dates
1 cup sultanas
1/2 cup almonds
2 cups rolled oats
1 tbsp vanilla essence
2 tbsp carob or cocoa powder
stewed apple or similar (enough to mix)
Combine all ingredients except apple in food processor and process until mixture begins to stick together (or gets stuck on blades). This is where I added the apple and continued mixing until the dates, in particular, didn’t stick. Press into container (20cm x 30cm approx) and refrigerate.
I will try other dried fruit & nuts as I have them – apricots & walnuts sound good to me!