Chocolate Brownies

Chocolate Brownies

Makes 16 Servings

Prep time: 15 minutes

Cook time: 35 minutes

FEATURED PRODUCT

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INGREDIENTS

¾ cup Whole Earth Natural Allulose

200g Whole Earth No Added Sugar Dark Chocolate

200g unsalted butter

3 eggs

1 tbsp vanilla bean paste

½ cup gluten free plain flour

¼ cup cocoa powder

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PREPARATION

Preheat the oven to 160°C.

Melt the chocolate and butter together in the microwave in 30 second increments until full melted and smooth.

Whisk in the allulose.

Add in the eggs and vanilla and whisk until fully combined.

Sift in the gluten free flour and cocoa powder and fold to combine.

Pour mixture into a lined 20cm brownie pan.

Bake for 25 minutes and enjoy!

Berry Crumble Bars

Berry Crumble Bars

Makes 14 Servings

Prep time: 15 minutes

Cook time: 45 minutes

FEATURED PRODUCT

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INGREDIENTS

Berry Filling

2/3 cups fresh or frozen mixed berries (315g)

2 Tbsp Whole Earth Baker's Secret Brown Sugar Replacement

4 tsp cornflour

1 Tbsp lemon juice

Crumble Base & Topping

1/3 cups rolled oats (160g)

2/3 cup Whole Earth Baker's Secret Brown Sugar Replacement (120g)

1/2 cup plain flour (75g)

1/2 cup wholemeal flour (75g)

3/4 tsp baking powder Zest of 1 small lemon 150g cold butter, cubed 2 Tbsp sliced almonds

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PREPARATION

Berry Filling

Place the berries, Whole Earth Baker's Secret Brown Sugar Replacement, cornflour and lemon juice in a medium saucepan. Stir to combine. Heat on medium low, until berries have defrosted.

Increase heat to medium and bring to a gentle boil. Cook for 4-5 minutes, until mixture has thickened. Remove from heat and allow to cool while you prepare the crumble.

Crumble Base & Topping

Preheat oven to 180°C conventional/ 160°C fan bake. Grease a slice tin (18cm x 28cm) and line with baking paper.

Place oats, Whole Earth Monk Fruit Brown Sugar Replacement, flours, baking powder and lemon zest in a food processor. Pulse to combine. Add butter and process to form a crumbly dough.

Transfer approximately two thirds of the mixture to prepared tin and press down to form an even layer. Bake for 12 minutes.

Spread berry mixture over the base, then crumble the remaining dough onto the berries. Sprinkle with almonds.

Return slice to oven and bake for 20-25 minutes, until golden brown. Leave to cool completely in tin before slicing and serving.

TIPS: Any berries work well in this recipe. We used a mixture of blackberries, blueberries and raspberries.

Bars keep well for at least 5 days. Store in an airtight container in a cool, dry place.

Fruit Topped Cinnamon French Toast

Fruit Topped Cinnamon French Toast

Serves 2

FEATURED PRODUCT

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INGREDIENTS

Fruit Topping:
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
2 Whole Earth Sticks

French Toast:
1/2 cup egg substitute
2 tablespoons nonfat milk
1 packet Nature Sweet
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Cooking spray
4 slices multigrain bread
1/2 tablespoon honey

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PREPARATION

1. For Fruit Topping, combine all ingredients. Let stand at room temperature while preparing French Toast.

2. For French Toast, combine all ingredients except the bread, cooking spray and honey in a shallow pan large enough to dip bread into mixture.

3. Spray skillet with cooking spray. Heat on medium heat. Dip slices bread into egg mixture. Add to skillet and cook 1 to 2 minutes per side or until golden on both sides.

Serve 2 slices topped with 1/2 cup of fruit mixture per person. Drizzle each serving with 3/4 teaspoon honey.

NUTRITION INFORMATION
(PER SERVING)
Calories: 286
kJ: 1196
Protein: 15g
Total Carbohydrate: 56g
Total Sugars: 20g
Fiber: 6g
Total Fat: 2g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 494mg
Potassium: 204mg

Reduction
Calorie Reduction than Traditional Recipe - 45%
Carbohydrate Reduction than Traditional Recipe - 19%

Bread Pudding with Blueberries

Bread Pudding with Blueberries

Makes 2 servings 

FEATURED PRODUCT

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INGREDIENTS

150g blueberries
70g butter
250ml skimmed milk
3 eggs
30g Whole Earth Sweet Granules
4 slices of bread
1 tsp Whole Earth Sweet Granules
1 vanilla pod

PREPARATION

1. Preheat the oven to 180°C. Melt the butter gently. Split and scrape the vanilla pod then whip the eggs with Whole Earth Sweet Granules and milk, add the vanilla beans and mix well

2. Rinse and gently dry the blueberries. Generously butter bread slices and cut into triangles

3. Divide the buttered bread triangles into a dish and add the blueberries. Pour over the egg mixture and sprinkle with a teaspoon of Whole Earth Sweet Granules and bake for 20 to 30 minutes until the bread starts to brown.

NUTRITION INFORMATION
(PER SERVING)
Calories:285

Reduction:
Calorie Reduction from Traditional Recipe - 78 Calories

Peach, Blueberry and Mango Tart

Peach, Blueberry and Mango Tart

Makes 12 servings 

FEATURED PRODUCT

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INGREDIENTS

Melted butter, to grease
50g butter, softened
1/3 cup Whole Earth Sweet Granules, plus extra 2 tbsp
1 Tsp vanilla extract
1 egg
250ml tub sour cream
1 cup self-raising flour
1/4 Tsp bicarbonate of soda
2 Tbsp milk
125g punnet blueberries
2 yellow peaches, thinly sliced
125ml water
1 mango, flesh thickly sliced
300ml thickened cream, whipped
2 Tbsp flaked almonds, toasted
Mint leaves, to garnish

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PREPARATION

1. Preheat oven to 180C fan-forced. Grease a ceramic fluted quiche dish (base measures 25cm) with a little melted butter. Line the base with baking paper. 

2. Put butter, Sweet Granules and vanilla into a large bowl and beat with electric hand beaters for 2 minutes or until combined and slightly paler in colour. Add egg and beat again until combined. If mixture splits a little that's okay. Add sour cream and beat again until combined. 

3. Sift in flour and bicarbonate of soda, and gently fold until combined. Pour in milk and stir thoroughly. Spoon batter into dish and smooth surface. Bake for 20-25 minutes or until golden brown. Set aside in dish for 15 minutes before turning out, upside down onto a wire rack to cool completely.

4. Meanwhile, put 8 of the blueberries into a small saucepan and squash each with the back of a teaspoon. Add 4 wedges of the peaches and Sweet Granules then pour over 1/2 cup water. Set over medium heat and bring to the boil. Simmer for about 3 minutes, stirring until a purple liquid forms. Transfer to a large bowl, and set aside in the fridge for 30 minutes or until cold. Strain through a fine sieve discarding fruit if desired or reserving it for serving.

5. Just before serving, add mango and the remaining blueberries and peach slices to the cooled syrup and toss to coat.

6. Transfer tart base to a serving plate, spoon whipped cream on top, then spoon over the mango, peaches and blueberries including the syrup at the bottom of the bowl. Scatter the edge of the tart with almonds. Garnish with mint leaves and serve immediately.

NUTRITION INFORMATION
(PER SERVING)
Calories: 278
kJ: 1162kJ
Protein: 4g
Total Carbohydrate: 17g
Total Sugars: 7g
Fiber: 2g
Total Fat: 22g
Saturdated Fat: 13g
Sodium: 121mg
Potassium: 188mg

Reduction
Calorie Reduction from Traditional Recipe - 10.5%
Carbohydrate Reduction from Traditional Recipe - 29%
Total Sugars Reduction from Traditional Recipe - 56%

Banana Nut Bread

Banana Nut Bread

Makes 8 servings

FEATURED PRODUCT

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INGREDIENTS

Cooking spray
1/4 cup butter, softened
1/2 cup Whole Earth Sweet Granules
5 Whole Earth Sticks
3/4 cup mashed very ripe bananas
1/4 cup buttermilk
1 egg
1 teaspoon vanilla extract
1/4 teaspoon banana extract
1-1/4 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 baking soda
1/2 teaspoon salt
3 tablespoons chopped pecans, divided
1 tablespoon chopped walnuts

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PREPARATION

1. Preheat oven to 180°C. Spray 20cm x 10cm loaf pan with cooking spray; set aside.

2. Beat butter, Whole Earth Sweetener Granules, and Sticks until combined. Beat in bananas, buttermilk, egg and extracts until blended. Stir in dry ingredients, 2 tablespoons of the pecans and the walnuts. Spoon batter into prepared pan. Sprinkle remaining 1 tablespoon pecans over the top.

3. Bake 50 to 60 minutes or until wooden pick inserted near center comes out clean. Let bread cool in pan 10 minutes. Carefully remove bread and cool completely on wire rack.

NUTRITION INFORMATION
(PER SERVING)
Calories: 245
kJ: 1025
Protein: 4g
Total Carbohydrate: 36g
Total Sugars: 15g
Fiber: 2g
Total Fat: 9g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 39mg
Sodium: 249mg
Potassium: 137mg

Reduction
Calorie Reduction from Traditional Recipe - 19%
Carbohydrate Reduction from Traditional Recipe - 31%%
Sugar Reduction from Traditional Recipe - 55%