Baking Heaven April 2020

By Rhitrition and Love Fresh Berries (www.lovefreshberries.co.uk)

By Tiago Fragraso of the

Healthy Beard (@thehealthybeard) for Jazz™ Apples

THIS RECIPE

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TOWARDS YOUR

FIBRE INTAKE

TE ATIME HE AVEN

WWW.FOODHEAVENMAG.COM APRIL baking heaven 69

Apple and white

chocolate brownies

CUTS INTO 12-14 SQUARES
2 Jazz™ Apples, peeled, cored and
chopped into small cubes
100g (3½oz) unsalted butter,
melted
200g (7oz) unrefi ned brown sugar
1 large free-range egg, at room
temperature
80ml (2¾fl oz) almond milk
½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp pink Himalayan salt
225g (8oz) plain white fl our
100g (3½oz) white chocolate chips

1 Preheat the oven to 180°C/Gas
Mark 4. Line a baking tin approximately
24x24cm (9½x9½in) with
greaseproof paper.
2 Pour the melted butter into a large

mixing bowl along with the brown

sugar. Stir to combine the ingredients

together, then pour in the egg and

almond milk and mix again.

3 Sieve all of the dry ingredients over

the wet ingredients to stop any lumps

from developing, then fold gently to mix

the wet and dry ingredients together.

4 Add the chopped Jazz™ Apple

and combine.

5 Pour the blondie batter into the

prepared tin and sprinkle with white

chocolate chips.

6 Cover the baking tin with foil

and bake in the oven for 25 minutes,

then remove the foil and bake for a

further 10-15 minutes.

7 Pierce the blondies with a skewer to

check they are fully baked, then remove

from the oven and allow to cool

completely before removing from

the baking tin.

8 Chop into squares and enjoy.

Blueberry

breakfast loaf

MAKES 1 LOAF

2 large or 3 small very ripe

bananas, peeled

150g (5½oz) fresh blueberries

200g (7oz) buckwheat fl our

50g (1¾oz) oats

1 tsp cinnamon

4 tbsp coconut oil, melted

2 free-range eggs or 2 fl ax eggs

4 tbsp honey or maple syrup

2 tbsp almond milk

1 tsp vanilla extract

1½ tsp baking powder

½ tsp bicarbonate of soda

1 Preheat the oven to 180°C/Gas Mark

4. Grease a loaf tin with coconut oil.
   2 Mash the bananas in a large bowl,
   then whisk in the eggs, milk, vanilla,
   melted coconut oil and honey.
   3 In another bowl, mix together the
   flour, oats, cinnamon, bicarbonate of
   soda and baking powder.
   4 Fold the dry ingredients into the
   wet ingredients and mix well, then stir

through the fresh blueberries.

5 Pour the batter into the tin and spread

out evenly. Sprinkle the top with oats.

6 Bake for 45 minutes. Allow to cool in

the tin for 10 minutes before turning out

and cooling on a rack.

Tip Serve a slice warm with a spread of

your favourite nut butter!