the Great Aussie
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It’s no secret that nearly everyone in the Food Daily office is a fan of sweet treats. There’s barely a week that goes by when someone doesn’t bring in a teacake, biscuits, a slice or a sweet loaf for us to enjoy with our morning and afternoon cuppas. Most of these shared recipes come from our mums and grans, from a time when baking involved multiple cups of sugar, refined flours, and copious amounts of butter and cream. Delicious, yes, but not entirely healthy! So with the help of our friends at Natvia, we’ve re-imagined a few family favourites using nutritious substitutes such as alternate flour blends and Natvia as a sugar replacement. While still decadent, sweet and delicious, you don’t have to limit yourself to just one slice with these Great Aussie Bakeovers. The Food Daily Team
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Vegetarian
GF
Gluten Free
DF
Dairy Free
© 2015 The Health Consultancy.
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Some images courtesy of Shutterstock (because we can’t take all the shots). Love numbers? We provide nutritional info (per serve) for all our recipes.
Contents 4 Pineapple Carrot Cake 6 Double Chocolate Lamingtons 8 Sticky Date Pudding 10 Pumpkin Scones with Orange Cream 12 Blueberry Cheesecake 14 Yo Yo Biscuits 16 Apple Tea Cake
Up
for a challenge? It’s really a piece of cake!
Enter the Aussie Baking Challenge for your chance to win a weekly prize! Whip up one of the recipes in this digital cookbook and share a pic on Facebook or Instagram. 1 . BAKE 2. SNAP 3. TAG @ natvianaturalsweetener @fooddailycomau #aussiebakingchallenge
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Happy baking!
Great Aussie
@natvianaturalsweetener Bakeover @fooddailycomau
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Pineapple Carrot Cake SERVES 14
4
PREP 15 MINS COOK 50 MINS
V
2 cups wholemeal spelt flour 1 ½ tsp baking powder 1 tsp soda bicarbonate 1 tsp ground cinnamon ½ tsp salt ½ cup Natvia 150g purple carrots, peeled & grated 150g orange carrots, peeled & grated Mark Chen
General Manager, Natvia
40g walnuts, chopped ½ cup rice bran oil 3 eggs
“
As a child, Bugs Bunny was my favourite cartoon and he ate... carrots. One year, on my birthday (I think I was six) my mum made a carrot cake, and that began a lifelong love affair with carrot cake… with heaps of icing.
”
1 tsp vanilla extract 500g fresh pineapple, cut into 1cm pieces Icing 5 medjool dates 200g cream cheese 1 tbs milk 8 walnut halves 2 tbs shredded coconut, lightly toasted
1
reheat oven to 180°C and lightly grease a ring or P bundt tin with oil or butter.
2
S ift flours, baking powder, bicarb soda, cinnamon and salt into a medium-sized bowl, then stir through Natvia, carrots and chopped walnuts.
3
lend together oil, eggs and vanilla in a food processor. B Add half of the cut pineapple and blitz a few times. Add the remaining pineapple pieces and stir into flour mixture gently until just combined.
4
our into prepared tin and bake for 50 minutes or until P an inserted skewer comes out clean. Cool on a wire rack.
5
o make icing, roughly chop 4 dates and blend with T cheese and milk until smooth. Spread on cooled cake and top with remaining thinly sliced date, walnut halves and toasted coconut.
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Emily Kratzmann Writer, Food Daily
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I used to make lamingtons with my mum when I was a kid. I love that it’s become a tradition with my own little family!
”
Double Chocolate Lamingtons MAKES 16
Raspberry chia jam ½ cup raspberries (fresh or frozen)
PREP 30 MINS COOK 30 MINS
½ tsp vanilla extract 1 tbs Natvia 1 tbs chia seeds Chocolate sponge ¾ cup hazelnut meal
o make the jam, place berries, apple, lemon juice, 1 tbs T water, ½ tsp vanilla and 1 tbs Natvia in a small saucepan, cover and simmer gently for 5-8 minutes, or until cooked. Blend with a stick blender, then stir through chia seeds and set aside to cool and thicken.
2
reheat oven to 160°C and line a 20cm square cake tin P with baking paper.
3
ombine hazelnut meal, rice flour, cocoa and baking C powder in a small bowl.
4
I n a separate bowl, cream butter, rice syrup, 3 tbs Natvia and 2 tsp vanilla until smooth. Whisk in eggs one at a time then fold through flour mixture.
5
our batter into prepared tin, levelling the top and cook P for 25 minutes or until an inserted toothpick comes out clean. Set aside to cool.
6
o make the ganache, combine chocolate and milk in a T small saucepan over low heat and stir until chocolate has melted.
7
ut cooled cake into 16 even squares, then cut each piece C in half through the middle. Spread a teaspoon of jam in the middle of 16 squares, then sandwich together using remaining halves. Using two skewers or forks, dip cake melted chocolate mix and roll in coconut. Chill before serving.
½ cup rice flour ⅓ cup cocoa powder 1 ½ tsp baking powder 2/3 cup butter, softened 2 tbs brown rice syrup 3 tbs Natvia 2 tsp vanilla extract 4 eggs Ganache
GF
1
½ apple, cored & diced 2 tsp lemon juice
V
100g dark chocolate, broken into pieces ¼ cup milk 1 cup shredded coconut Energy
Calories
Protein
Fat
Sat Fat
Carbs
Sugars
Fibre
963kj
230
3.8g
17.3g
9.5g
13.4g
5.8g
4.3g
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Sticky Date Pudding SERVES 9
8
PREP 20 MINS COOK 35 MINS
V
DF
200g medjool dates, chopped 1 tsp bicarb soda ¾ cup plain flour ¾ cup wholemeal spelt flour ½ tsp ground ginger ½ tsp baking powder ¼ cup Natvia ¼ cup coconut oil, melted 2 eggs
Livinia Nixon
Co-founder, Food Daily
2 tsp vanilla extract Sticky date sauce
“Sticky date pudding is
my favourite as it always ends up being a swirling mess of melted ice cream and sweet sauce, all over the pudding. Gastronomic heaven!
”
100g medjool dates, chopped 400ml coconut cream
1
reheat oven to 180°C and line the base and sides P of a 20cm square cake tin with baking paper.
2
ombine dates and bicarb soda in a small bowl and pour C over 1 ½ cups boiling water. Set aside for 15 minutes, then blitz with a stick blender for a few seconds.
NOTE: Don’t overblend, you want to keep some texture.
3
S ift flours, ginger and baking powder into a bowl, returning husks to mixture, then stir through Natvia.
4
hisk together melted coconut oil, eggs and vanilla W until combined, then fold through blended dates and flour.
5
our mixture into prepared tin and bake for 35 minutes P or until an inserted toothpick comes out clean.
6
eanwhile, combine remaining 150g dates and M coconut cream in a small saucepan and simmer gently for 8 minutes. Using a stick blender, puree until smooth.
7
ierce pudding all over with a skewer and pour half P of the sauce over, then cut cake into 9 even pieces.
8
eturn sauce to the stove and continue to simmer for R another 5-8 minutes to reduce to a thick sauce. Serve pudding with extra sauce and dollop of Greek yoghurt or vanilla ice cream, if desired. Great Aussie
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“
Michaela Natoli
Designer, Food Daily
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Mum and I adore scones much more than any other more complicated cake. She never did mind me making a mess when she knew it was scones I was looking to make.
�
Pumpkin Scones with Orange Cream MAKES 14
350g butternut pumpkin 2 cups wholemeal spelt flour, plus extra for dusting 4 tsp baking powder
PREP 10 MINS COOK 15 MINS
V
1
reheat oven to 220°C and line a baking tray with baking P paper.
2
emove skin and seeds from pumpkin. Grate 50g and set R aside. Cut the remainder into 3cm pieces and steam for 8 minutes or until soft. Transfer to a bowl, mash with a fork and allow to cool.
1 tsp Natvia ½ tsp ground cinnamon ½ tsp salt
60g butter
3
S ift flour, baking powder, Natvia, cinnamon and salt, adding back sifted husks, into a medium-sized bowl. Add butter to dry ingredients and rub in lightly using fingertips until it resembles coarse sand.
4
sing a butter knife, mix through grated pumpkin, then U add cold pumpkin puree. Cut this through and gently mix to a soft, sticky dough. Turn dough onto a lightly floured bench and knead gently to form a smooth dough.
1 tbs milk, for glazing 1 tbs pumpkin seeds Orange Cream 250g fresh ricotta 2 tsp granulated stevia blend (we prefer Natvia) 1 orange, zested & juiced
NOTE: Should make 1 cup of pureed pumpkin.
NOTE: Don’t over knead or your scones will be tough.
5
sing a flour-dusted rolling pin, very gently roll dough to U about 2cm thick then, using a 5cm-diameter scone cutter, make 14 scones. You may need to dip the cutter in flour after each scone, to prevent sticking.
6
lace close together on prepared baking tray, brush tops P with milk and scatter over pumpkin seeds, pressing in slightly. Bake for 12-15 minutes or until golden.
7
o make the orange cream, blitz together ricotta, Natvia, T 2 tsp zest and 1 tbs juice using a stick blender. Add only enough juice to loosen the mix to a thick cream consistency.
8
S erve scones warm with orange cream.
Energy
Calories
Protein
Fat
Sat Fat
Carbs
Sugars
Fibre
640kj
152.9
4.8g
6.6g
3.7g
18.7g
0.6g
2.9g
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Blueberry Cheesecake PREP 10 MINS COOK 60 MINS
SERVES 12
12
Energy
Calories
Protein
Fat
Sat Fat
Carbs
Sugars
Fibre
960kj
229
9.4g
20g
11.3g
4g
3.9g
0.9g
V
GF
Base 1 ½ cups almond meal 1 tbs granulated stevia blend (we prefer Natvia) 3 tbs coconut oil, melted Filling 500g fresh ricotta 250g cream cheese ¼ cup granulated stevia blend (we prefer Natvia) Stephanie Wade Writer, Food Daily
3 eggs 2 tsp vanilla extract 1 lemon, zested & juiced
“
Cheesecake was the first dessert I learned to make in my teens. School friends would always request it if they were staying over – or conveniently pop in to say “hello” if they knew I’d made one for my family!
”
1 cup blueberries (fresh or frozen)
1
reheat oven to 160°C, line the base of a springform P cake tin with baking paper and lightly grease the sides.
2
o make base, combine almond meal and stevia in T a bowl, then stir through melted coconut oil. Press dough into the base of prepared tin and bake for 10 minutes. Set aside to cool.
3
rocess ricotta and cream cheese with stevia, eggs, P vanilla, lemon zest and juice until smooth. Pour into cake tin over cooled crust, then scatter over berries, pushing some into the cake.
4
ake for 50-55 minutes or until firm to the touch. B Turn the oven off and leave cake in the oven with the door ajar for an hour.
5
C hill before serving.
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Yo Yo Biscuits MAKES 12
14
PREP 10 MINS COOK 12 MINS
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GF
DF
Raspberry chia jam ½ cup raspberries (fresh or frozen) ½ apple, cored & diced 2 tsp lemon juice ½ tsp vanilla extract 1 tbs Natvia 1 tbs chia seeds Biscuits
Lou Mooney
Co-founder, Food Daily
½ cup gluten-free plain flour ½ cup brown rice flour
“We were always off on road trips as kids. This meant lots of stopping in cute country towns to find the next perfect homemade Yo Yo!
”
½ cup cornflour 180g coconut oil, melted ⅓ cup Natvia
1
o make the jam, place berries, apple, lemon juice, T 1 tbs water, 1 tsp vanilla and 1-2 tbs Natvia in a small saucepan, cover and simmer gently for 5-8 minutes, or until cooked. Roughly blend with a stick blender, then stir through chia seeds and set aside to cool and thicken.
2
reheat oven to 160°C. Line two baking trays with P baking paper.
3
hisk flours together, making sure everything W is evenly distributed and set aside. Add the oil and Natvia and stir until combined, then gently knead to form a dough.
4
oll mixture into small balls (around the size of a 50 R cent coin) and place on prepared tray. This will make 24 halves. Flatten on tray and press down slightly with a fork. Bake for 12-15 minutes or until firm. Cool completely on a wire rack.
5
S andwich biscuits together using 1 tsp of jam filling (3 tbs in total).
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Apple Tea Cake PREP 10 MINS COOK 30 MINS
SERVES 12
16
Energy
Calories
Protein
Fat
Sat Fat
Carbs
Sugars
Fibre
627kj
150
5.3g
10.8g
4.3g
8.9g
3.9g
1.6g
V
GF
2 Pink Lady apples 1 ⅓ cups almond meal ⅔ cup quinoa flour ½ cup Natvia 1 tsp baking powder 1 tsp bicarb soda 1 tsp ground cinnamon, plus extra to dust ¼ tsp salt 2 eggs
Laura Kalac
Nutritionist, Food Daily
½ cup milk 80g butter, melted
“My sister and I love
to recreate our mum’s classic Apple Tea Cake recipe, which was a lunchbox staple growing up.
”
1 tsp vanilla extract
1
reheat oven to 180°C. Line a springform cake tin P with baking paper and grease lightly.
2
ore apples, then cut into quarters and thinly slice. C Overlap approximately 12 slices in a fan around the middle of the tin, then arrange the remainder around the outer edge.
3
ombine almond meal, quinoa flour, Natvia, baking C powder, bicarb soda, cinnamon and salt in a mediumsized bowl.
4
lend together eggs, milk, butter and vanilla, then fold B through dry ingredients until combined. Gently spoon batter into cake tin, being careful not to move the apples.
5
ake on the middle shelf for 30-35 minutes or until an B inserted skewer comes out clean. Stand for 10 minutes before turning out onto a wire rack, then sprinkle with a little ground cinnamon (optional). Serve warm or at room temperature.
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