OH THAT SWEET THING!
Another dilemma you confront when you move to using ingredients that are good for you is how to negotiate all those occasions when people indulge themselves with something sweet.

Finding a recipe that does not use eggs is hard enough.

Egg substitutes derived from tapioca can be tried in those old favourite recipes often with good results. The recipes listed here use egg whites. If you are in a baking mood you might buy egg whites that some supermarkets stock in a carton so you are not faced with lots of yolks left over . In fact two egg whites for one egg is a good rule of thumb if you want to experiment with a favourite recipe.

Baking without butter is another challenge. These recipes use the good oils.

The oatmeal cookies are bite sized mouthfuls for a morning tea.
Date and nut loaf a good lunch box or picnic treat.
Apple and Honey muffins suit all occasions.
Boiled fruit cake is a family favourite.
Jennifer’s pan forte does require a bit of muscle. It is worth the effort even if you have to import the muscle.
Almond and orange biscuits disappear so fast you will find yourself making another batch.

Try these sweet treats and see what you think.

OATMEAL COOKIES WITH FRUIT & NUTS

Plain flour 1/14 cups
Baking powder 1 teaspoon
Ground cinnamon ¾ teaspoon
Pinch of salt
Sun flower Oil ½ cup
Light brown sugar ¾ cup
Egg whites 2
Soy milk ¼ cup
Vanilla extract 1 teaspoon
Rolled oats 1/3/4 cups
Dried fruit chopped (apricot, date or sultana)
Nuts chopped (walnut, brazil or cashew)

• Preheat oven to 350 degrees F. Prepare 2 baking sheets
• In a medium sized bow, combine flour, baking powders, cinnamon , salt
• In a large bowl combine the oil , blown sugar, egg whites, soy milk, vanilla and mix well
• Add the dry ingredients along with the oats, fruit and nuts and mix well
• Drop a spoonful onto prepared baking sheet about 2 inches apart.
• Bake until golden ( 12 to 15 minutes)
• Allow to cool before storing then in an airtight container.

Makes about 30 cookies

DATE NUT BREAD

Dates pitted and chopped 1 cup
Baking soda 1 teaspoon
Boiling water 1 cup
Self Raising Flour 2 cups
Walnuts or another nuts of your choice 1 cup ( optional)
Olive oil 1 tablespoon
Brown sugar 1 cup
Salt one pinch
Egg whites 2
Vanilla ½ teaspoon

1. Preheat oven 180C
2. Combine dates, baking soda and boiling water and leave to cool
3. Mix flour with nuts.
4. Combine oil brown sugar, vanilla and salt then add to mixture
5. Beat egg whites until stiff and fold into mixture
6. Bake in lined or oiled loaf pan

16 slices per loaf.

APPLE & HONEY MUFFINS

Wet Mix:
½ cup of canola oil
½ cup of honey
¼ cup of water
1 cup of diced cooked apple
1 cup of sultanas

Dry Mix:
2 cups of flour (rye flour. soy flour or rice flour are suggested
I tsp baking soda
½ teaspoon of cream of tartar
I teaspoon of cinnamon

Method:
Preheat the oven and grease the muffin pans. Combine the oil , honey and water and stir in the sultanas and apple. Mix the dry ingredients into the wet mix. Place the mixture in the pans and begin to cook without delay.
Makes 10
Bake 160 degrees C for 25- 30 minutes.

Variations.
Use pear and ginger.
Nuts and dry fruit can be added to this mixture.
Try walnuts, almonds sunflower seeds, raisons, dates or dried apricots.
Chopped dried figs with orange peel is tasty

BOILED FRUIT CAKE
No sugar. No butter recipe

Ingredients:
2 cups of mixed fruit.
Diced Fresh fruit as desired
(I often use 2 or three over ripe bananas, or sliced apples or pears)
1 cup of water (or cold tea)
1 teaspoon of Bicarbonate soda
Optional: nuts, and brandy (for a more festive version)

Boil these ingredients for a minute.
Let stand to allow the fruit to draw into liquid.(preferably over night).

Two egg whites (or egg substitute)
1½ cups of self raising flour,
½ cup of pain flour.
If the mix is too stiff some fruit juice can be added.

Place in a lined loaf tin.
Bake in a moderate over 30 to 40 minutes.

JENNIFER’S PANFORTE

250g blanched almonds;
250g hazelnuts;
750g dried fruits [currents, raisins,mixed peel, cherries];
1tablespoon cinnamon;
1teaspoon mixed spice;
250g plain flour;
310g sugar;
310g honey;
to dust Pan forte: icing sugar, cinnamon

1. Roast almonds and hazelnuts until brown [rub off any skins with t-towel] cool.
2. Place in bowl with dried fruits, peel, spices and flour. Mix well
3. In preheated 115c oven cook sugar and honey together until it reaches soft ball stage and then add to dry ingredients and mix well till amalgamated. [this takes muscle power!]
4. Transfer to tray lined with baking paper and flatten top with hands dipped in milk. This amount fills a tray 28cm x 2.5cm deep [Recipe not helpful here. Does it mean 28 squared? so just judge what tray size is best]
5. Bake in preheated 150c oven for 45mins [I cooked for longer - depends on oven and depth of mix] till skewer comes out almost dry - still a little sticky

Yum and delicious-
Yes a good idea for Christmas cheer and pressies
Thanks Jen

ALMOND AND ORANGE BISCUITS

Almond meal 200gms
Castor Sugar 1 cup
Plain flour ¼ cup
Egg whites 2
Vanilla extract 1 teaspoon
Orange rind. Finely grated 1 tablespoon
Almond flakes ¼ cup.

• Preheat the oven to 180 degrees
• Place almond meal, sugar. Flour. Eggwhites vanilla essence and orange rind in bowl and mix until well combined.
• Roll tablespoons of the mixture into balls and place on baking trays lined with baking paper.
• Flatten slightly
• Top with almond flakes
• Cook for 15 to 20 minutes or until golden.

Makes about 24
These are perfect for those times when others would offer a biscuit with tea or coffee. They will disappear fast so be prepared to buy more almond meal.