Tag Archives: Sugar-free

Using your Loaf

In this age of healthy, “clean” eating, is it wrong of me to confess that I always like to have cake in the house?! As I’ve said many times before, my motto is everything in moderation and a piece of cake with your afternoon tea is good for the soul – well mine, at any rate. Now there’s just me at home, though, I do have to be careful to make things that don’t go off before I have time to eat them. Loaf cakes can be the perfect solution: I often make the mixture, then cook it in two loaf tins and freeze one, or even cook just one cake and freeze half. Such a luxury to know you have cake already in the freezer when you return from holiday or have a particularly steep workload. They’re usually very quick to make too, so you can knock them up in no time.

Two of my favourites are adapted ever so slightly from Nigel Slater’s first Kitchen Diaries, both in the winter months, which is precisely when I like to cook them. They just suit the grey days at the start of the year somehow: a spicy double ginger cake for the chilly days of January and a frosted marmalade cake to make the most of the peak citrus season. My final loaf offering is one I stumbled across by chance in Waitrose’s Weekend newspaper: a “healthy” date, walnut & banana loaf.

Frosted Marmalade Cake

frosted-marmalade-cake_slice

6oz butter, softened
6oz caster sugar
1 large orange, zest and juice
3 large eggs, beaten
3oz orange marmalade
6oz self-raising flour
1 tsp baking powder

For the frosting:
4oz icing sugar

One 2lb loaf tin, greased and lined

Preheat the oven to 160°C, 350°F or gas mark 4. Beat the butter, sugar, orange zest, beaten eggs, marmalade, flour and baking powder in a large bowl until pale and fluffy. Finally, gently stir in the juice of half the orange. (Nigel uses the classic sponge method and mixes these separately, butter and sugar first, then eggs, then folding in the flour – I find my method works just as well!)

Spoon the mixture into the loaf tin and bake for 40-45 minutes until cooked. Leave the cake to cool in the tin – it may sink slightly – then remove from the tin and cool on a wire rack.

Sieve the icing sugar and mix in as much of the remaining orange juice as required to produce a smooth, slightly runny consistency, then drizzle icing over the cake, letting it run down the side, and leave to set.

Double Ginger Cake – makes 2 loaf cakes (or 1 large square cake)

ginger-cake-cooked_cropped

250g self-raising flour
2 tsp ground ginger
1/2 tsp cinnamon
1 tsp bicarbonate of soda
pinch of salt
200g golden syrup
stem ginger in syrup (3 lumps, finely chopped)
2 tbsp syrup from the ginger jar
125g butter
2 heaped tbsp sultanas (optional)
125g dark Muscovado sugar
2 large eggs
240 ml milk

Grease and base-line either 2 loaf tins or one 8″ square deep cake tin. I usually make two loaves and freeze the second.

Set the oven to 160°C, 350°F or gas mark 4. Sift the flour with the spices, bicarb and salt. Put the golden syrup, ginger syrup and butter in a small pan and warm gently. Add the chopped stem ginger, sugar and sultanas (if using – I find they ALWAYS sink to the bottom of the cake as the mixture is so wet, and they really don’t add anything to the cake, but if you like them, leave them in!). Bubble gently for a minute or so. Break the eggs into a bowl, then add the milk. Remove the syrup mixture from the heat and pour over the flour. Then add the eggs and milk, stirring gently until no traces of flour remain. The mixture will be very sloppy!

ginger-cake-pre-cooking

Pour into the prepared cake tins and bake for 35-40 minutes or until firm to the touch. Leave to cool before turning out, then serve in chunky slices with a good slathering of butter. Perfect teatime fare….

As I said, my final loaf recipe was adapted from a Waitrose recipe and is actually for a “sugar-free” cake, not that I was seeking to make any such thing. It is, of course, free from refined sugar, not sugar in any form, as it contains fruit and fruit nectar – but if you’re keen to cut down on refined sugar, do give it a go.  I happened to have a blackened banana in the fruit bowl, which was why it called out to me. The original recipe uses date nectar, which I didn’t have, so I used agave nectar instead, and two ripe bananas – there again, I only had one in the house, so I added an overripe pear – great way to use up the stragglers in your fruit bowl! I must admit, I was dubious before I made it, but it really is very light and delicious – well worth a try.

Date, Walnut & Banana Loaf

40g butter, softened
2 tbsp agave nectar (or date nectar if you have it)
1 egg, beaten
100ml semi-skimmed milk
150g wholemeal SR flour (or spelt flour if you prefer)
1 tsp baking powder (may need 2 if using spelt)
2 tsp mixed spice
2 ripe bananas, mashed (or 1 banana + 1 pear)
50g walnuts, chopped
60g chopped dates

Grease and base-line a loaf tin. Set the oven to 160°C, 350°F or gas mark 4.

Cream the butter and agave nectar together in a bowl, then add the egg and milk and combine with a hand mixer. Sift in the flour, baking powder and mixed spice. Stir to combine – it will look very odd at this stage! Add the mashed bananas/pear, dates and walnuts and mix again. Transfer to the prepared tin and bake for 40-45 minutes or until firm to the touch. Cool and serve in slices, with butter if preferred. This won’t keep for long because of the fruit content, especially in warm weather, so do freeze half if necessary.

date-walnut-banana-loaf

Sugar-free Treats – MUCH nicer than you’d think…

Crocus close-up

After the excesses of the Easter weekend and all that chocolate, cake and family get-togethers, maybe it’s time to think about getting back on the straight and narrow?!

Whilst I’m not specifically seeking to cut down on sugar or lose weight, there’s no way of avoiding the fact that sugar has become public enemy No. 1 in the dietary stakes, far outstripping butter and eggs as previous contenders for the title! It may well change again, but I’m only too well aware that eating too much refined sugar can play havoc with your digestive system, to say nothing of your teeth. Cooking most of my food from scratch, I don’t usually fall prey to the hidden sugars that are in much mass-produced food, but I have to confess that I do have a sweet tooth and I love my cakes and puddings.

With that in mind, I’ve recently been experimenting with a number of sugar-free recipes and have been pleasantly surprised by the results. It would certainly be no hardship to have to forego sugar if the alternative was to exist on these! Many sugar-free recipes are based on honey, which is a bit of a disadvantage for me as I can’t stand the stuff – but with a little adaptation, it’s possible to use agave nectar or maple syrup instead, I find. All three recipes are gluten-free too, which is an added boon if you regularly have gluten-intolerant visitors, as I do.

My food mantra is, as ever, everything in moderation – but if you fancy a change and are looking to cut back on your sugar intake, you might want to experiment with these very tempting treats:

The first is a recipe that appeared in a little healthy eating booklet that came free with the Telegraph in the austere month of January. It’s by the “Medicinal Chef”, Dale Pinnock, although I’ve adapted it slightly to suit what I had available. I guarantee that it not only looks pretty, but tastes divine – and not at all earnestly healthy!

FRIDGE FRUIT & NUT BARS

Fridge fruit & nut bars
8 tbsp mixed seeds (I used golden flax, pumpkin, sunflower, sesame, pine nuts and poppy, but use any combination of whatever you have to hand!)
2 handfuls goji berries
1 handful pitted dates
1 tbsp chopped nuts (cashews, walnuts, brazils – your choice!)
1 tbsp dried fruit (I used dried cranberries or apricots)
4 tbsp cocoa powder (original recipe says cacao powder, but I didn’t have it, so cocoa worked fine)
1 tbsp desiccated coconut
1 tsp ground cinnamon
4 tbsp coconut oil

Topping: 1 tbsp goji berries, 1 tbsp chopped nuts, 1 tbsp dried apricots, chopped

Place the seeds, goji berries, dates, nuts, dried fruit, cocoa/cacao powder, coconut and cinnamon in a food processor and pulse until you create a coarse mixture. Melt the coconut oil in a pan over a gentle heat – this will not take long! Pour over the seed and nut mixture in the food processor and process at full speed until combined to form a thick paste. Add more fruit here if you think it looks too runny – everyone’s hands are a different size! However, it will thicken as it sets…

Line a 7” square cake tin with foil and turn the mixture into the tin, pressing down evenly with a spatula. Sprinkle over the topping ingredients and press down firmly with the spatula.

Place in the fridge to set for at least three hours. Cut into 12 pieces and enjoy!

My second recipe was inspired by a colleague on the Foodie Translators Facebook group and is equally sublime: raspberries, dark chocolate and pistachios: what’s not to like? This one definitely does need to be kept in the fridge if you use frozen raspberries as opposed to freeze-dried, but is no less delicious for that and still keeps a fair time – if given the chance! The original recipe is from Fitter Foods, here: https://www.fitterfood.com/recipe/dark-chocolate-raspberry-pistachio-refrigerator-cake/

DARK CHOCOLATE, RASPBERRY AND PISTACHIO BARS

Chocolate, raspberry and pistachio bars

50g pistachios (shelled)
50g pecans, halved
50g desiccated coconut
300g 50-70% dark chocolate
100g butter
50g maple syrup
2 tbsp cacao nibs
75g frozen raspberries (or to taste – this is far more than the original recipe above says, but I can’t resist raspberries – and it was delicious too!)

Line a baking tray, 10” x 6” with foil.
Pre-heat the oven to 150°C/gas 2.
Place the nuts and coconut on a baking tray in the oven to roast, keeping an eye on them. It should only take 10-15 minutes; remove from the oven when golden and allow to cool.
Place the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir until both have melted. Stir in the maple syrup.

Add the frozen raspberries, nuts, coconut and cacao nibs.

Pour into the foil-lined tray and place in the fridge to set for at least 1 hour.
Slice into chunky bars to serve – I found it very crumbly, but this certainly doesn’t detract from the stupendous taste! Keep refrigerated.

My final recipe was based originally on a River Cottage recipe for an uncooked Fruity Fridge Flapjack: https://www.rivercottage.net/recipes/fruity-fridge-flapjacks. I’d fancied the recipe for a while, but when I made it for the first time, I was rather disappointed: it didn’t set, for one thing, even after the specified 23 hours in the fridge (!) and a token spell in the oven, and tasted rather virtuous and bland, even over-sweet (I’d used an equivalent quantity of agave nectar to the honey suggested in the recipe). My younger son, a committed foodie, refused point-blank to eat it, saying he much preferred my normal flapjack and blow the sugar and butter content – which wasn’t quite the point….! However, I thought it had potential and determined to experiment with some added oomph in the form of toasted coconut and cinnamon – and less agave nectar. This is the result – which I really rather enjoyed – see what you think! I’m not saying it can compete with White Chocolate Rocky Road Flapjack in the decadence stakes, but if it’s a healthy treat you’re after, this may well fit the bill.

JENGA FLAPJACK

Flapjack Jenga

    50g pitted dates
50g dried figs
1 banana, peeled (as ripe as you like)
50 ml agave nectar
2 tbsp coconut oil
150g oats
30g desiccated coconut, toasted
50g sultanas
50g dried apricots, finely chopped
1 tbsp hemp seeds
1 tbsp golden flax seeds
1 tbsp sesame seeds
1 tbsp sunflower seeds (or use seeds of your choice)
1 tsp cinnamon

 Line a 7” square shallow baking tin with foil.
Put the dates, figs, banana, agave nectar, cinnamon, coconut oil, (melted in the microwave if necessary) and 1 tablespoon water in a food processor and blitz to a thick purée.
In a large bowl, combine the oats, toasted coconut, sultanas, chopped apricots and seeds.
Stir in the puréed fruit mixture and mix well. The mixture should be quite stiff at this stage.
Tip the fruity oat mixture into the prepared tin and gently press it out as evenly as possible.
Put the tin in the fridge overnight to allow the flapjack to set, then turn out onto a board and slice into 12-14 long bars.

The perfect healthy mid-morning snack!