Everyone Loves a Treat Here and There. Just Because a Special Dietary Requirement Is Needed, It Doesn’t Mean the Sugar Rush Has to Go.
Here at Collective Purchasing We Believe That Even People Who Have Special Dietary Requirements Deserve a Sweet Treat Every Now and Again! Check out Some of Our Favourite Recipes:
Sugar-Free Lemon Drizzle Cake:
Ingredients: 225g self-raising flour (sifted), ½ tsp baking powder, 225g xylitol, 2 lemon (zest only), 2 large egg (at room temperature), 125ml sunflower oil, 1 tbsp milk, 200g 0% fat Greek yogurt. Drizzle: 1 lemon (juice only), 50g xylitol.
- Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
- Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
- Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour – 1 hour 10 mins. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil.
- Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
- Cool in the tin before turning it out.
Gluten and Dairy Free Coconut Cake:
Ingredients: 150g (5oz) dairy-free sunflower spread, Finely grated zest and juice (about 3 tbsp tbsp) of 1 orange, 100 ml (3½fl oz) coconut milk, 75 g (3oz) ground almonds, 1 large egg, 1 tsp gluten-free baking powder, 125g (4oz) caster sugar, 125 g (4oz) gluten-free plain flour blend, 50 g (2oz) desiccated coconut, optional to ice.
For the icing: 40 g (1½oz) caster sugar, 1 tsp cream of tartar, 1 tbsp egg white, a few drops of vanilla extract, toasted coconut flakes (optional), to decorate.
1. Preheat oven to 180°C (160°C fan) mark 4. Grease and line an 18cm (7in) round cake tin with baking parchment.
2. To make the cake, put all the cake ingredients into a food processor and pulse to combine (alternatively beat by hand in a large bowl). Scrape the mixture into the lined cake tin and bake for 35-40min or until golden on top and a skewer inserted into the centre comes out clean. Leave to cool in tin for 10min, then remove from tin and cool completely on a wire rack.
3. For the icing, put sugar and cream of tartar into a small bowl and add 2tbsp boiling water. Stir to dissolve. Put egg white into a separate medium bowl and start whisking with handheld electric beaters. With motor running, gradually add sugar mixture. Continue beating until icing holds stiff peaks – about 5min. Beat in vanilla.
4. Spread meringue icing on top of the cooled cake and decorate with coconut flakes, if you like. Serve in slices.
Vegan Beetroot Brownies:
Ingredients: 4 fresh beetroot, peeled, chopped, boiled until softened (retain a small amount of the liquid from cooking), and puréed in a food processor, 100g plain flour, 50g dairy-free margarine, 50g brown sugar, 3 flax “eggs” (1tbsp ground flax meal + 3tbsp water per “egg”, whisked for five minutes), 125g dark chocolate, roughly chopped, 3tbsp cocoa powder, 2tsbp liquid coffee, 2tsp baking powder.
For the topping: 50g dark chocolate, broken into pieces,2tsp coconut oil, 1tbsp water from the beetroot, ¼tsp stevia syrup (optional), Small amount of desiccated coconut or grated dark chocolate to sprinkle on top (optional).
1. In a large mixing bowl, cream the margarine and sugar. Once mixed, stir in the flax eggs followed by the beetroot purée and coffee.
2. In another bowl, add the flour, cocoa and baking powder. Using a sieve to remove any lumps, slowly add the flour mix to the beetroot mix, a small amount at a time. As you go, gently fold in the flour, avoiding stirring too much. Finally, stir in the chopped chocolate.
3. Grease a deep tin or oven-proof dish (glass or ceramic are fine) and pour the mixture in, spreading evenly. Place in the oven and bake for around 45 minutes; the exact cooking time will depend on your oven. For fudgy brownies, you can tell they are cooked when the edges begin to pull away from the container and putting a cocktail stick in doesn’t bring out any lumps (it won’t come out clean for fudgy ones even when they are cooked).
4. Once the brownies are cooked, remove from the oven. Leave for around five minutes to cool slightly before transferring to a cooling rack or kitchen paper. Allow them to cool completely before adding the topping.
5. Whilst the brownies are cooling, bring a small amount of water to the boil in a large pan. Place a large heat-proof mixing bowl over the pan and add the chocolate, coconut oil and beetroot water into the bowl. Stir constantly until the ingredients have melted and formed a smooth, glossy paste. Mix in the stevia syrup, if using.
6. Spread the topping evenly over each brownie and sprinkle with either desiccated coconut or grated chocolate. Serve as warm or cold!
What Is Fortified Food?
Some Fortified Foods Are:
– Milk is high in calcium, protein, fat and it has a moderate amount of carbs. It is often fortified with vitamins A and D. Milk is fortified for bone health. Calcium promotes bone strength, and vitamin D helps the body absorb calcium. Vitamin D is released naturally in the body when it is exposed to sun, but if you get inadequate sun exposure, you can get vitamin D from fortified milk.
– Bread is composed of whole grains or white flour and it is often fortified with folic acid, a B vitamin also known as “folate.”
– Salt is high in sodium and is used on many different foods to add flavor. It is also fortified with iodine. “Iodized” salt benefits thyroid function.
– Cereal tends to be high in carbohydrates, and some varieties are high in fiber. Cereals are also commonly fortified with B vitamins.
- Food fortification or enrichment is the process of adding micro nutrients (essential trace elements and vitamins) to food.
- Manufacturers may add calcium to orange juice and to milk substitutes, such as soy milk, rice milkand almond milk. Puddings and other snack foods for children also often contain calcium. Grains, such as breakfast cereals, are often fortified with additional vitamins and minerals, such as vitamin B-12 and calcium.
- It may be a purely commercial choice to provide extra nutrients in a food, while other times it is a public health policy which aims to reduce the number of people with dietary deficiencies within a population.
- Diets that lack variety can be deficient in certain nutrients. Sometimes the staple foods of a region can lack particular nutrients, due to the soil of the region or because of the inherent inadequacy of the normal diet. Addition of micro nutrients to staples and condiments can prevent large-scale deficiency diseases in these cases.
- Some foods are fortified by law (e.g. white bread), others voluntarily (e.g. breakfast cereals, fat spreads).
- Fortified foods make an important contribution to diets in the UK.
As outlined by the Food and Agricultural Organization of the United Nations, the most common fortified foods are:
- Cereals and cereal based products
- Milk and Milk products
- Fats and oils
- Accessory food items
- Tea and other beverages
- Infant formulas
Fortified Toffee Apple Cheesecake:
1. Place biscuits in a blender and crush them until they resemble a fine crumb.
2. Heat the milk, butter and honey in a pan until it is dissolved then add to the biscuit mix. Blend together.
3. Pass all the ingredients through a sieve to ensure there are no lumps then place the biscuit mix into glasses. Refrigerate until set.
4. Blend the apple pie filling down and pass it through a sieve into a bowl. Add the cream cheese and mix together. Then fold in the carnation caramel.
5. Gently whip the double cream and fold through the mix. Place on top of the biscuit mix and refrigerate until set.
Macmillan Coffee Morning Week 26-30th September 2016!
How Did It All Begin?
There are now 2.5 million people in the UK living with cancer. By 2030, it will be 4 million people, and we want to be there for them all. One in three of us will get cancer, and it will be one of the toughest things we’ll ever have to face. Our goal is to make sure no one faces cancer alone. We provide medical, emotional, practical and financial support, as well as campaigning for better cancer care. And because cancer affects more than just those facing it, we’re there for friends and family too.