better for you
eCookbook
Scrumptious Carrot Cake
page 1
Delicious Berry Muffins
Page 2
High Fibre Seed Loaf
Page 3
Orange & Ricotta Hot Cakes
Page 4
Ginger, Almond & Ryemeal Biscotti Page 5
Rhubarb & Apple Crumble
Page 6
Wholemeal Apricot & Date Slice
Page 7
Power Bran Muffins
Page 8
Tex Mex Cornmeal Crust Topping
Page 9
Fabulous Fruit Loaf
Page 10
Apricot Dreams
Page 11
Sunshine Berry Smoothie
Page 12
pg. 1
scrumptious
carrot cake
Who can resist a moist carrot cake? This is
the perfect cake to take to a friend’s place for
dessert or bake it as a reward for yourself.
The best part is it’s Wheat & Gluten free!
Ingredients
Method
Step 1Preheat oven to 180˚C. Line a 20cm
cake tin (6cm deep) with baking paper
and grease well
1 ½ cups Healtheries Simple Baking Mix
1 tsp mixed spice
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp baking soda
½ cup caster sugar
½ cup brown sugar
3 large eggs
1 cup sunflower or canola oil
1 tsp vanilla essence
¾ cup chopped walnuts
2 cups grated carrot
½ cup sultanas or raisins
2 Tbsp desiccated coconut
Optional: Cream Cheese Frosting
125g cream cheese. Softened
2 ½ cups icing sugar
50g butter, softened
Serves: 5-10
Baking Time: 55-60 minutes
Step 2Sift Simple Baking Mix, spices and
soda into a large mixing bowl. Add all
remaining ingredients and stir with a
wooden spoon until just combined,
don’t beat.
Step 3Pour cake mixture into prepared tin and
smooth the surface. Bake for about 5560 minutes. The cake is cooked when a
skewer inserted into the centre of the
cake comes out clean.
Step 4Remove from oven and remove from cake
tin, peel away the paper and allow to cool.
Serve with low fat natural yoghurt or ice
with cream cheese frosting if desired.
Cream Cheese Frosting
Beat all ingredients together until smooth
frosting consistency. Spread over top of cake.
Wheat and Gluten free
pg. 2
DELICIOUS
berry muffins
These delicious Wheat & Gluten free muffins are
so simple and easy to make. Perfect for
afternoon tea or as a weekend picnic. Enjoy!
Ingredients
Method
1 ½ cups Simple Baking Mix
2 tsp baking powder
½ cup sugar
¾ cup fresh or frozen berries
½ cup reduced fat milk
2 Tbsp vegetable oil
1 egg
½ tsp vanilla essence
Step 1Preheat oven to 200˚C.
Grease 8 medium muffin tins
Step 2Combine Simple Baking Mix, baking
powder and sugar in a large bowl.
Add berries and toss lightly to coat.
Step 3In another bowl add milk, oil, egg, vanilla
essence and whisk.
Step 4Pour liquid ingredients over dry
ingredients and mix lightly until
ingredients are just combined.
Step 5Spoon into prepared muffin tins and bake
for about 20-25 minutes. Stand muffins for
5 minutes before removing from tins.
Serves: makes 8 muffins
Baking Time: 20-25 minutes
Wheat and Gluten free
pg. 3
high fibre
seed loaf
There is nothing better than a fresh home made loaf of
bread. This delicious recipe combines wholesome seeds
with Simple Bread Mix, making this a lovely Wheat and
Gluten free loaf that also high in Fibre.
Ingredients
Method
1 Tbsp Sago
5 Tbsp Plain Yoghurt
1 tsp Sugar
2 Tbsp Whole Linseed
½ cup Potato Flour
¹
⁄³cup Sunflower Seeds
¹
⁄³cup Pumpkin Seeds
1 tbsp Healtheries Ground Linseed
500g Healtheries Simple Bread Mix
1 ½ tsp (5g) Active Dry Yeast
1 Tbsp Milk Powder
½ tsp Salt
2 ¼ cups Cold Water
Step 1Soak sago in yoghurt for 4 hours or overnight.
Step 2Mix together the Simple Bread Mix, yeast,
sugar, milk powder, linseed (whole and
ground), salt and potato flour. Add pumpkin
seeds and sunflower seeds.
Step 3Make a well in the centre & add the yoghurt/
sago mixture that you have already soaked
overnight.
Step 4Add 1 and ¹
⁄³cups of water and continue
to add more until the mixture looks slightly
sticky.
Step 5Spoon the mixture into your breadmaker
pan, pressing the mixture down to eliminate
any air pockets and then bake as per the
breadmakers instructions.
Tip: A Panasonic Bread maker was used for this recipe. On this Bread Maker for a 3 hour cycle press the
‘Select’ button to obtain the wholewheat setting and then select the ‘Option’ button for ‘Rapid Bake’ setting.
For a Breville or other brand Bread Maker then a shorter cycle will be required (2 to 2.5 hours).
Serves: makes 1 loaf/ Serves 7
Baking Time: 2-3 hours
(depending on your breadmaker)
Wheat and Gluten free
pg. 4
GLUTEN FREE
orange & ricotta
feather-light hot cakes
Serve these hot cakes with sliced
fresh fruit and maple syrup for a
wonderful gluten-free weekend
breakfast or brunch
Ingredients
Method
1 tsp Edmonds Wheat & Gluten
Free baking powder
3 Tbsp sugar
½ tsp salt
1½ cups Healtheries Ground Rice Flour
4 eggs, separated
¼ cup reduced fat milk
2 cups reduced fat Greek yoghurt
1 tsp vanilla extract
finely grated zest of ½ orange
1 cup reduced fat ricotta cheese
Step 1Combine all the dry ingredients in a large mixing bowl.
Separate the eggs, (reserving egg whites for later use)
and using another bowl lightly whisk the egg yolks
with the milk and Greek yoghurt. Make a well in the
dry ingredients and fold the liquid ingredients through.
Mix in the vanilla, orange zest and ricotta cheese.
Step 2Cover and refrigerate the batter if not cooking at once can be stored up to 12 hours.
Step 3Just before cooking, whisk the egg whites until they
form soft peaks. Gently fold through the batter.
Step 4Heat a frying pan over medium heat with 1 tsp of
butter or a little oil. Drop spoonfuls of the mixture into
the pan. Cook each side for about 1 minute until golden
and the mixture is fully set through the centre.
Step 5 Transfer hot cakes to a cooling rack once cooked.
Repeat to cook all the mixture, adding a little more
butter to the pan between batches.
Serves: 24 hot cakes, serves 6
Baking Time:15 minutes
pg. 5
ginger, almond
& rye meal
biscotti
With no added fat, these crisp dunking biscuits
are the perfect choice for guilt-free indulgence.
Ingredients
Method
1 cup Healtheries Stoneground
Rye Meal Flour
1 cup plain flour
¾ cup caster sugar
4 tsp baking powder
¼ tsp salt
2 tsp ground ginger
1 cup whole blanched almonds
½ cup crystallised ginger,
roughly chopped
2 large eggs
1 egg yolk
Step 1Preheat oven to 170°C fan bake (180°C regular bake).
Combine the dry ingredients in a bowl. Stir in almonds
and crystallised ginger.
Step 2In another bowl, lightly beat eggs and yolk with a fork.
Add to dry ingredients and mix into a soft, slightly
sticky dough.
Step 3Lightly flour hands, and roll the dough into a log shape
about 40cm long. Place log on a baking tray lined with
baking paper.
Step 4Bake for 30 minutes or until risen and lightly golden.
Step 5Reduce oven temperature to 120°C. Cool the loaf for 20
minutes before cutting into slices, as thin as possible.
Step 6Arrange slices on baking trays in a single layer and rebake for 30 minutes, or until dry and crisp.
Storage: Cool and store in an airtight container.
These keep fresh for 3-4 weeks.
Serves: 50 biscuits
Baking Time:60 minutes
(plus cooling time)
pg. 6
rhubarb & apple
crumble
This terrific crumble topping can be made
in bulk and stored in the fridge or freezer for
easy use. Any kind of fruit can be used in the
base, allow about 3½ cups fruit.
Ingredients
Method
Crumble topping
Step 1Preheat oven to 180°C fan bake (190°C regular bake).
1 cup Healtheries Stabilised
Wheatgerm
1 cup brown sugar, lightly packed
2 cups rolled oats
1 tsp ground cinnamon
½ tsp ground cloves
100g low fat spread (or butter), melted
Step 2 Combine all topping ingredients in a bowl.
Fruit
Storage: Cooked fruit crumble will keep in the fridge for
several days or can be frozen. Reheat to serve in oven or
microwave.
4 cups cooked apples
2-3 stalks raw rhubarb, cut in 2cm
sections, or 1 cup berries
Serves: serves 6
Baking Time: 35 minutes
Step 3Place apple in a shallow baking dish about 25cm
diameter. Top with rhubarb or sliced berries.
Sprinkle crumble topping over the top then press
firmly to compact.
Step 4Bake for 35 minutes or until topping is crisp and
golden. Serve hot with ice cream or yoghurt.
pg. 7
wholemeal
apricot &
date slice
Packed with the goodness of whole grains and dried fruits,
this yummy slice is sure to become a family favourite.
Cooked apples also make a nice filling in place of the
apricots and dates.
Ingredients
Method
Base
2 cups Healtheries Stoneground
Wholemeal Flour
2 tsp baking powder
1 cup rolled oats
½ cup raw sugar
zest of 1 lemon
100g butter
1 egg
¼ cup reduced fat milk
Step 1Preheat oven to 160°C fan bake (170 °C regular bake).
Filling
1½ cups pitted dates, chopped
1 cup dried apricots, chopped
¼ tsp baking soda
1½ cups water
Topping
3 egg whites
½ cup sugar
½ cup thread coconut
½ cup rolled oats
Serves: 24 squares
Baking Time: 35-40 minutes
Step 2To prepare the base, place flour, baking powder, oats, sugar
and zest in a mixing bowl.
Step 3In a separate pot, melt butter. Remove from heat and mix
in egg and milk. Add to dry ingredients and combine. The
mixture should be crumbly but hold together when pressed.
Step 4Line a sponge roll tin (30 x 24 cm) with baking paper. Press
mixture into tin.
Step 5To prepare filling, place dates and apricots in a pot with
water and baking soda and simmer for 5 minutes. Remove
from heat and stir with a fork to evenly combine. Spread over
the base.
Step 6To prepare topping, whisk egg whites in a clean bowl until
they start to fluff. Mix in sugar, coconut and oats. Spread over
the filling.
Step 7Bake for 35-40 minutes or until golden. Allow to cool then cut
into 24 squares.
Storage: Store in a covered container in a cool place. Slice will keep
fresh for 4 or 5 days.
pg. 8
POWER
bran muffins
These yummy muffins are handy to have in the
freezer for an on the run breakfast or morning tea
treat. They also freeze well - take out of the freezer an
hour before serving to thaw or reheat in microwave
Ingredients
Method
1 cup plain flour
1 cup Healtheries Bran Flakes
½ cup Healtheries Ground LSA
(Linseed, Sunflower seed and
Almond meal)
1 Tbsp cinnamon
1 tsp ground ginger
3 tsp baking powder
50g butter
3 Tbsp golden syrup
½ cup brown sugar, lightly packed
1 tsp baking soda
2 Tbsp orange juice
1 cup plain unsweetened
pouring yoghurt
2 medium ripe bananas, mashed
Step 1Preheat oven to 190°C fan bake (200°C regular bake).
Serves: 12 muffins
Baking Time: 12-15 minutes
Step 2Place flour, bran flakes, LSA, cinnamon, ginger and
baking powder into a large bowl.
Step 3In a small saucepan heat together butter, golden syrup
and brown sugar until butter is melted (or microwave
for about 75 seconds). Remove from heat.
Step 4Mix the baking soda with the orange juice and stir
into heated butter mixture with yoghurt and bananas.
Make a well in the dry ingredients and pour in the
liquid mixture.
Step 5Use a large spoon to fold the mixture together until
just combined. Do not overmix. Spoon mixture into 12
greased muffin tins. Bake until risen, golden and set .
Leave in the tins for 2-5 minutes before turning muffins
out. Store in an airtight container.
pg. 9
TEX
MEX
cornmeal
crust topping
This makes a terrific topping for any kind of chilli
or vegetarian pie. We’ve included our favourite
simple and delicious ‘meal in one dish’.
Ingredients
Method
2 cups Healtheries Ground
Cornmeal Flour
2 tsp baking powder
¼ tsp salt
½ tsp chilli powder
2 eggs
1 cup reduced fat milk
3 Tbsp extra virgin olive oil
1 cup grated Tasty cheese, plus
optional cheese to top as preferred
(or Edam cheese for lower fat option)
Step 1Preheat oven 180°C fan bake (190°C regular bake).
Step 2Place the dry ingredients into a large bowl. In a separate
bowl, whisk together the egg, milk and oil. Make a well
in the dry ingredients and pour in the liquids. Whisk
evenly to combine. Mix in 1 cup cheese.
Step 3Pour over prepared chilli base (see below, or use any
other meat or vegetable base of your choice). Top with
extra cheese if desired.
Step 4Bake for 25 minutes or until risen and golden. Serve hot.
Speedy Texas Beef and Bean Base
In a pot place 400g lean mince, 1 Tbsp Cajun spice mix,
1 tsp ground cumin, 1 cup water and 400g diced tomatoes in
juice. Bring to a simmer for 10-15 minutes, stirring frequently
so the mince does not clump together. Add 2 x 400g cans
Mexican bean mix or chilli beans, simmer 5 minutes and
season to taste.
Serves: 6
Baking Time: 25 minutes
pg. 10
fabulous
FRUIT LOAF
This Wholesome Fruit Loaf is great for lunches and
snacks and keeps in an airtight tin for up to 2 weeks
or can be frozen. Gluten-free cooks can make this
recipe using Healtheries Simple Wheat and Gluten
Free Baking Mix.
Ingredients
Method
1 cup chopped pitted dates,
firmly packed
1 cup water
50g butter
½ cup sugar
¼ cup runny honey
½ tsp baking soda
½ cup Healtheries Ground Flaxseed
1 cup chopped dried apricots, dried
cranberries or sultanas
2 eggs, lightly beaten
1 cup white flour
1 cup Healtheries Stabilised
Wheatgerm
2 tsp baking powder
1 tsp mixed spice
Step 1Preheat oven to 150°C fan bake (160°C regular bake).
Line the base of a 20cm x 10cm loaf tin with baking
paper and grease the sides.
Serves: makes 1 loaf
Baking Time: 1 hour
Step 2Place dates in a medium pot with water, butter, sugar
and honey. Bring to a simmer for 2 minutes then take
off heat and stir in baking soda and ground flaxseed.
Cool for 5 minutes.
Step 3Stir in the other dried fruit and eggs. Add all other
ingredients and mix until mixture is just combined.
Step 4Spoon mixture into prepared loaf tin. Smooth the top.
Bake for 1 hour or until risen, golden and set. Leave in
the tin for 5 minutes before turning out.
For a gluten-free loaf: substitute 2 cups of Healtheries Simple
Wheat and Gluten Free Baking Mix in place of the flour and
the wheatgerm used in this recipe.
pg. 11
apricot
dreams
These sweet treats are a great afternoon treat or
are prefect in the school lunchbox. They are best
made a day ahead.
Ingredients
Method
1 cup Healtheries Wholegrain
Rice Flakes
4 cups dried apricots,
roughly chopped
395g sweetened condensed milk
1 cup icing sugar
1 cup desiccated coconut
Step 1In a food processor blend rice flakes for 30 seconds.
Add apricots and blend for 1 minute or until the
mixture starts to form into a ball.
Extra: 1½ cup desiccated coconut
(for rolling)
Step 2Place the apricot mixture in a large bowl with the
sweetened condensed milk, icing sugar and coconut.
Stir to combine.
Step 3Pour the extra coconut onto a separate plate. Using
your hands roll walnut-sized balls. Continue rolling the
balls until the mixture is finished. Serve with afternoon
tea or in a lunchbox for a sweet snack.
Store: in an airtight container.
They will keep for a couple of weeks.
Serves: makes 40 balls
Baking Time: 25 minutes
gluten-free
sunshine
berry smoothie
This quickly blended creamy smoothie
makes a great way to start the day with its
power fix of LSA, berries, and banana.
Ingredients
Method
1 Tbsp Healtheries Ground LSA
(Linseed, Sunflower seed and
Almond meal)
¼ cup frozen raspberries or
other berries
1 small ripe banana
½ cup yoghurt, plain or flavoured
to match fruit
½ cup orange juice
1-2 tbsp honey
4-5 ice cubes
Using a blender or food processor, blend all the ingredients
until smooth.
Serves: makes 1 smoothie
Preparing Time: 5 minutes
Serve immediately.
For more recipes and information on our products visit
www.healtheries.co.nz
The Healtheries range is available at supermarkets nationwide.
4498_NZ