Thursday, 4 May 2017

Sweet Treats with Low Added Sugar

Recently, I was asked to prepare a lunch for a community group. The brief was to produce food that would suitable for a group of people with a number of health concerns and dietary problems including a need for gluten free. What celebration is complete without a sweet treat? These are the two items that I made. They are not sugar free but are low in refined sugars, however, they are still high in kilojoules and should be eaten sparingly. The sweetness comes from the dried fruits.

The chocolate cake is not as sweet as you might expect and can be made into supcakes. This version are butterfly cakes with a whipped cream filling and a light dusting of grated chocolate.

The same cake mixture made as a layer cake with whipped cream and a more generous layer of melted chocolate icing.

(Low Sugar)Chocolate Cake
250 g prunes
1 cup water
½ cup grapeseed oil
1 -2 Tablespoons Agave syrup or 1 -2 tablespoons Nutrasweet granules or to taste

1 tablespoon vanilla extract
2 large eggs
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
4 tablespoons Dutch Cocoa or raw cacao
2 cups almond / hazelnut meal

Soak prunes with the water until soft then puree in a food processor.
Combine oil, agave/nutrasweet, prune mixture and water together in a large saucepan. Melt/cook on low heat until just warm.
Stir in vanilla, eggs, bicarbonate of soda, cocoa and baking powder. Mix well.
Stir in almond/hazelnut meal and mix until combined.
Spoon the mixture into greased and lined lamington/brownies tin or into individual cup cake papers.
Bake at 160 deg C until golden brown and tests just clean with a skewer, approximately 40 minutes
Allow to cool in tin.

(Low Sugar)Chocolate, Almond Coconut Balls
2 cups natural almonds
10 fresh, pitted dates (Mejdool)
1 cup almond meal
125 g butter
3 tablespoons coconut oil

1/2 cup raw cacao powder or Dutch cocoa
1 - 2 tablespoons Agave Syrup/Stevia Sweetener Granules or more to taste
1 tablespoon vanilla extract
1 cup coconut for balls
1/2 cup extra coconut to roll the balls

Chop natural almond in food processer until roughly chopped, add dates and process until a “squidgy” mass has formed.
Add remaining ingredients and process until mixture forms a stiff paste
The mixture should be moist enough to hold together and roll into small balls. If too dry add a little water. If the mixture is very sticky add some extra coconut.
Roll mixture into small bite sized balls and then into the extra coconut. Place on a tray and refrigerate.
Store the balls in the refrigerator, they will last for a week or so.

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