Wholemeal Digestive Biscuits

 Ingredients:
100g oats
100g wholemeal flour
1 tsp baking powder
50g light soft brown sugar
Pinch salt
50g unsalted butter, 50g salted butter, softened & cubed
1-2 tbsp milk
Method:
Preheat oven to 180 degrees C. Blitz the oats to a fine powder in a blender then mix in a large bowl with the wholemeal flour, baking powder, brown sugar and salt.
Add the butter and mix until crumbly. Add the milk and mix to form a smooth dough. Wrap in cling film and pop in fridge to firm up for about 15 minutes.
Remove your dough from the fridge and roll out to around 3mm thickness. It will be very crumbly so you’ll need to be very careful when rolling. Cut out circles of about 6cm diameter – I used a water glass to stamp out the shapes. Decorate with a pattern of your choice then bake in the middle of your oven for about 15 minutes.
When lightly golden but not too brown, remove from the oven and leave to cool on a wire rack. Store in an airtight container.

Cranberry Mango Bread

Ingredients

Original recipe makes 12 servings Change Servings

• 2 eggs, beaten
• 1 cup white sugar
• 1 cup mango puree
• 1 tablespoon orange zest
• 3 tablespoons canola oil

• 2 1/2 cups whole wheat flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1 cup chopped cranberries
• 3/4 cup chopped walnuts

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• PREP
  20 mins
• COOK
  55 mins
• READY IN
  1 hr 25 mins

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat together eggs and sugar until smooth. Thoroughly blend in mango puree, orange zest, and canola oil.
3. In a separate medium bowl, sift together flour, salt, and baking powder. Blend into the mango mixture. Fold in cranberries and walnuts. Transfer to a medium loaf pan.
4. Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before turning out onto a wire rack.

Mango Tea Bread

Ingredients:

Yield:

1

loaf

• 1 cup golden raisin
• 1/4 cup brandy
• 2 mangoes, peeled and diced
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1 1/4 cups sugar
• 1/2 cup butter, room temp
• 3 eggs
• 1 teaspoon vanilla extract

Directions:

1. 1
   preheat oven to 350.
2. 2
   grease and flour a 9x5 loaf pan.
3. 3
   soak raisins in brandy for 15 minutes.
4. 4
   puree mangoes in a processor until smooth, measure 1 cup, save the rest for another use.
5. 5
   combine flour, cinnamon, salt, ginger, nutmeg and baking soda in a small bowl.
6. 6
   in a large bowl beat sugar and butter with an electric mixer until fluffy.
7. 7
   beat in eggs 1 at a time.
8. 8
   add vanilla and mango puree.
9. 9
   slowly beat in flour mixture.
10. 10
    add raisins and brandy and stir well.
11. 11
    pour into loaf pan, bake for 1 hr, 15 minutes until a toothpick inserted to center comes out clean.
12. 12
    cool for 20 minutes in the pan, then turn out to a rack to cool completely.

Mango Tea Loaf

Ingredients
Serves: 20 

• 250g plain flour
• 2 teaspoons ground cinnamon
• 2 teaspoons bicarbonate of soda
• 1/2 teaspoon salt
• 250g caster sugar

• 2 eggs
• 175ml vegetable oil
• 400g mangoes, peeled, stones removed and chopped
• 1 teaspoon lemon juice
• 4 tablespoons sultanas or raisins

---

Method
Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

1. Combine all of the dry ingredients. Beat eggs with oil and add to flour mixture. Add mangoes, lemon and raisins.
2. Pour into 2 greased 450g loaf tins. Bake at 180 C / Gas 4 (170 C / Gas 3 for glass dishes) for about 60 minutes or until skewer comes out clean.

Mango Chocolate cake

Yield: 1 cake

• 1 cup sugar, ground
• 4 tablespoons cocoa
• 2 eggs
• 1/2 cup buttermilk, or more 
• 0.13 lb butter, or vegetable oil 
• 1 1/4 cups sugared mango puree
• 2 1/2 cups self raising flour, halved 
• 1 teaspoon baking soda, halved
•  1 1/2 tsp baking powder, halved

Directions:

1. Grease and line 2 sandwich tins.
2. Mix together the butter, eggs, divide into two.
   Mix well the halved dry ingredients in two separate bowls.
   
3. Mix together the sugar and the cocoa powder. Add to one part of the butter and eggs mixture. Add one part of the dry ingredients. Add the buttermilk.Don't mix too much.
4. Add one part butter and oil to the puree. Add one part of the dry ingredients. Mix till the liquid and the dry ingredients are not all separate and pour into tins.
5. Bake at 180C for 30mins or cooked.
6. 9
   Stand 5mins. In tins, turn out onto cake coolers to cool.
7. 10
   When cold fill with whipped cream and mango slices.
8. 11
   Dust top with icing sugar.

Carot chocolate cake

TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling

MAKES: 12-16 servings

Ingredients

• 1 1/2 cups finely shredded carrots
•   1cups sugar
• 1/2 cup canola oil
•   2 eggs or 2 tbsp ground flaxseed whisked in 6 tbsp water
• 1 cup all-purpose flour
• 1/4 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• FROSTING:
• 1/2 package (4 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1 3/4 cups confectioners' sugar
• 1/8 cup baking cocoa
• 1 1/2 teaspoons  Pure Vanilla Extract
• 1/8 cup chopped walnuts
• 1/8 cup semisweet chocolate chips
•  
•  
• 1. Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
  2. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth.
  4. Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips. Yield: 6 servings.
   

Cauliflower Chocolate Cake

(can be oil-free)
A Healthy Dessert Recipe.

• 3/4 cup spelt flour or white flour or Arrowhead Mills gf (120g)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 cup unsweetened cocoa powder (20g)
• 2 tsp ener-g powder, or 2 tbsp ground flax. You can omit; the cake just won’t rise as much.
• 1/3 cup xylitol or sugar (64g)
• 1/8 tsp uncut stevia or 4 nunaturals packets (or 1/4 cup more sugar)
• 1/2 to 1 cup mini chocolate chips (60-120g) (Do not omit. The recipe just won’t be the same if you do.)
• 1 tbsp pure vanilla extract
• 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked (250g) (Or omit and sub 1 cup canned pumpkin, if cauliflower is too weird for you. I might even like the pumpkin version better!)
• 1/2 cup milk of choice. For pumpkin version, use just 1/3 cup milk (or 1/2 cup if omitting oil).
• 3 tbsp oil (or omit and increase milk to scant 2/3 cup, for a lower-fat option)

Preheat oven to 350F, and grease an 8×8 square baking dish. Combine all dry ingredients in a bowl, and mix very well. Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are NO lumps whatsoever. (See nutrition link below, for an option if you don’t have a food processor.) Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. (Or you can try my super-gooey way: bake only 14 minutes and then leave uncovered in the fridge overnight, and it’ll firm up and turn out like fudge! Not everyone likes this undercooked texture; I wouldn’t serve my gooey version to anyone but me!) Let cool completely. After a day, this cake is best stored in the fridge. (Edit: I frosted with my Reeses Chocolate Frosting, linked below the second photo in this post.)