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Healthy Bakes

Healthy Bakes

The Great British Bake Off has been gracing our screens for weeks now and the final is soon upon us (23rd October 2018)!

Are you always tempted with the tasty bakes on GBBO but want to stay loyal to your diet? 

We've compiled a list of healthy bakes to help you treat yourself whilst not steering too far off track.


Coffee and Walnut Cake

A delicious but lighter version of the teatime favourite

Prep time: 30 minutes

Cook time: 40 minutes


1 tbsp coffee granules, plus 1 tsp
225g self-raising flour
1 tsp baking powder  
50g ground almonds  
85g light muscovado sugar
50g golden caster sugar
25g chopped walnuts
2 eggs , beaten
250g natural yogurt
75ml walnut oil

For the filling
2 tbsp golden caster sugar
2 tsp coffee granules
140g light mascarpone
100g quark (soft cheese)
1 tbsp icing sugar
¼ tsp vanilla extract

For the icing
140g fondant icing sugar
1 tsp coffee granules
1 tbsp finely chopped walnuts


1. Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.

2. Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.

3. Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.


Skinny chocolate & cranberry muffins

Prep time: 15 minutes

Cook time: 20 minutes


250g self-raising flour
1 tbsp cocoa powder
1 tsp baking powder  
1 tsp cinnamon
85g light muscovado sugar
85g dried cranberries
25g dark chocolate, chopped
125g tub low-fat yogurt  
125ml skimmed milk
3 tbsp sunflower oil
1 egg , lightly beaten


1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper cases. Sift the flour, cocoa, baking powder and cinnamon into a bowl. Stir in the sugar and cranberries. Microwave the chocolate on Medium for 1-1½ mins, stir, then set aside.

2. Mix the yogurt and milk with the oil and egg. Make a well in centre of the dry mix and gently stir in the liquid. Drizzle half the chocolate over the mix, gently fold in until swirled, then repeat with the remaining chocolate. Take care not to over-mix. Spoon the mix into the muffin cases and bake for 15-20 mins until risen and firm to the touch.


Cinnamon apple pecan pudding

Prep time: 10 minutes

Cook time: 45 minutes


85g softened butter
85g xylitol
(we used Total Sweet)
125g self-raising flour
25g oats
1 tsp ground cinnamon
1 heaped tsp baking powder
2 large eggs
3 tbsp milk
1 Bramley apple (about 280g), peeled, cored, a quarter grated, the rest diced
25g pecans, roughly chopped or broken
Greek yogurt or cream, to serve


1. Heat oven to 180C/160C fan/gas 4 and lightly grease a 1-litre (20 x 16cm) pie or oven dish. Tip the butter and xylitol into a bowl with the flour, oats, cinnamon and baking powder. Break in the eggs, add the milk, then beat with an electric hand whisk until evenly mixed and smooth. Stir in all the apple, then scrape into the dish, level the top and scatter with the pecans.

2. Bake for 35-45 mins until risen and golden and a skewer inserted into the centre comes out clean. Serve with Greek yogurt or cream.

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