How About Delicious Healthy Bakes for Bake Sales!

Cakes do not necessarily have to be unhealthy. There are many ways to bake cakes using ingredients that will make them healthier and very tasty.

Below are some tips on how you can create healthier bakes

  1. Use wholemeal flour instead of white flour.
  2. Reduce the amount of sugar used. Often cakes and biscuits are unnecessarily sweet.
  3. Add vegetables for example carrots, sweet potato, courgette and beetroot. The taste of these will not be noticed, the benefit is that they add more nutrients. Below is a recipe for chocolate brownies with added vegetables!
  4. Use avocado instead of butter
  5. Use date syrup or pureed soaked prunes instead of sugar. Dates are high in fibre and potassium.
  6. Add ground or whole mixed seeds, these are a good source of omega 3s.
  7. Instead of icing use cashew butter with added honey
  8. Top cakes with fresh fruit and grated dark chocolate to increase vitamins and minerals

Below is a recipe for a chocolate brownie using carrots and beetroot.

200g coconut oil
250 g dark 70% chocolate, broken into pieces
100g brown sugar
3 eggs
30g ground almonds
30 g wholemeal flour
30g cocoa powder
½ teaspoon of baking powder
¼ teaspoon salt
100g chopped hazelnuts, almonds or pecan
Zest of 1 orange
400g cooked beetroot
200g cooked carrots

  1. Heat the oven to 180 C. Grease and line a 20x 20 cm tin.
  2. Blend the cooked vegetables until smooth.
  3. Break the chocolate up in to a bowl and melt over simmering water.
  4. Whisk the eggs and sugar until twice their original volume, stir into the melted chocolate mixture. Fold in the vegetables mix.
  5. Add the flour, cocoa, baking powder and salt, fold in the almonds, hazelnuts and orange zest.
  6. Pour into the tin and bake in the centre of the oven for 30 minutes. Test with your finger, it should feel a firm crust and soft underneath. If too runny leave a little longer to cook, but don’t overcook.
  7. Leave to cool in the tin for 10 minutes, then cool on a wire rack and cut into bars.