HEALTHY FRUITY ZUCCHINI LOAF WITH LIME FROSTING

From  Diabetes Aust. Vic, this Loaf is tangy and a great combination of dried fruits, freshly grated vegies and spices. Substantial enough for school lunches. Makes 20 slices

Half cup each of chopped raisins and dried apples
1.5 c skim milk
1 tsp vanilla essence
2 c wholemeal SR
1 tsp each of mixed spice and allspice
2 eggs, separated
1  of each of med. zucchini and med. carrot, both grated

Preheat oven to 180 (170 degrees FF?). Combine fruit in bowl, pour over the milk & vanilla.

In a separate bowl mix together flour with spices. Make a well in centre and add yolks and milk/fruit combo.: Mix together quickly.

Beat egg whites until soft peaks form, then fold through loaf mixture. Finally, fold through
the grated vegies.

Pour mixture into a greased & lines 20cm x 10cm loaf tin and bake for 60 mins or til cooked.

LIME FROSTING:
100g each of low fat cream cheese and ricotta cheese
zest of 2 limes
juice of 1 lime
third of a cup of sugar alt.
1/2 tsp vanilla essence
quarter cup sunflower seeds

Beat together the cheeses until smooth. Stir in lime zest & juice, sweetener and vanilla.
Mix well, refrigerate for approx half an hour.

Cut loaf in half horizontally, spread a third of frosting on bottom slice and top with other
half loaf. Spread remaining frosting on top of the loaf and sprinkle with seeds.

 

 

ORANGE AND CHOCOLATE MUFFINS

Chocolate marbled muffins are topped with chopped roasted almonds.
Rod and Derryn loved them!     
Makes 12

INGREDIENTS
2c plain flour
1/2c sugar
1T BP
1 tsp salt
3/4 c chopped toasted almonds*
1 beaten egg – room temperature
3/4 c orange juice
1/3c vegetable oil
1/4c unsweetened cocoa
1 tsp finely grated orange peel

1.  Combine flour, sugar, BP & salt. Reserve 2T of the chopped almonds; stir the rest of the almonds into the drys.

2.  In a separate bowl combine egg, OJ and oil. Stir this into the drys until all ingredients are moistened. Remove half of the batter to another bowl.

3.  Stir cocoa into half of the batter, set aside. Stir orange peel into the remaining batter.  Place paper liners in a 12-muffin pan.

4.  Holding pan and tipping it to the side slightly, spoon in orange batter. Fill other side of muffin cups with chocolate batter. Sprinkle muffins with reserved chopped almonds.

5.  Bake at 180 degrees FF for 20 mins. Serve warm.

*  To toast almonds, spread out in a single layer on a baking sheet. Toast in a 160 degree FF oven,
stirring occasionally, for about 10-15 mins. Or toast in an ungreased skillet (shallow frypan) over med heat, stirring until golden brown and aromatic.

SUBSTITUTE RECIPES USE:
1.  (“Dreamy..Ambitious kitchen).  1c chickpea flour and 1/2 cup fine almond flour with 2t BP plus 1 large orange and zest (1T), 2 large eggs, 1t V, 1/2t almond extract, 1/3c OJ (from 1 large orange), 1/4c nutmilk, 1T c.oil, 1/3 cup chocolate chips, plus 2T to sprinkle. Use fingers to rub zest into sugar at least 30 sec to infuse.

2. 100 ml Natural or orange-flavoured Yoghurt, 2 Eggs, 140 g melted Butter. Whisk these three into the drys. Can add a handful of dried cranberries. Mix gently and not for long, or rubbery.

3. 250 g zucchini grated & squeezed, 2 eggs, 100 ml Natural Yogurt (no orange, just choc chips)
https://hedgecombers.com/

4.  another recipe used similar quantities but made orange puree from 1 orange and added that.
https://www.secretrecipenotebook.com/healthy-chocolate-orange-muffins.html and

Whole Orange Choc Chip Muffins (Dairy & Gluten Free)

5,  1c wholewheat and 1c spelt

Top original above with this sinful Chocolate Orange Buttercream recipe – it’s worth it! (I didn’t copy this https://hedgecombers.com/recipe cos it used both BP and bicarb – too much raising for me!)  2 oranges  demerara sugar

  • NOTE:  they can be stored in an airtight cake tin for up to 3 days. The muffins can also be frozen for up to 3 months.