Healthy Cupcakes and Cookies for Kids

Ginger Pecan Cookies 
Healthier cookies!

*Sweet Freedom natural syrup made 100% from fruit replaces sugar
*Ground almonds replace highly processed white flour
*Olive / rapeseed oil replaces butter (rapeseed oil has half the saturated fat of olive oil even!)
*lower GI / GL and more nutritious than regular cookies
*A good choice for diabetics
*Gluten free
*Vegan

Makes 8-10

1 tsp gluten-free baking powder
1 1/2 tsp ground ginger
200g ground almonds
30g pecans, chopped
50g olive oil or cold pressed rapeseed oil
160g Sweet Freedom Natural Syrup (Rich)

1.    Preheat the oven to 180°C/350°F/Gas mark 5.  Line 2 baking sheets with baking paper.
2.    Sift the baking powder and ground ginger into a large bowl.
3.    Add the ground almonds and chopped pecans and mix together.  Make a well in the centre.
4.    Pour in the oil and Sweet Freedom and mix together with a wooden spoon until the mixture comes together.
5.    Roll a dessertspoonful of the mixture into a ball then lightly press to make a flat biscuit shape.  Place on a baking sheet.
6.    Repeat with the remaining mixture, leaving a little space between them on the baking sheets to allow to spread.
7.    Bake for 10-12 minutes until golden.  Leave to cool slightly on the tray then carefully remove with a palette knife and leave them to cool completely on a cooling rack.


 


Chocolate Cup Cakes
Healthier cupcakes!

*Sweet Freedom natural syrup made 100% from fruit replaces sugar
*Ground almonds replace highly processed white flour
*Olive / cold pressed rapeseed oil replaces butter (rapeseed oil has half the saturated fat of olive oil even)
*lower GI / GL and more nutritious than regular cupcakes
*A good choice for diabetics
*Gluten free
*Icing made with sweet Freedom and low fat cream cheese in place of sugar and butter

Makes 12

1/2 tsp gluten-free baking powder
25g cocoa powder
100g ground almonds
50g olive oil or cold pressed rapeseed oil
100g Sweet Freedom Natural Syrup (Rich)
3 medium free range eggs

For the icing (optional)

125g low fat cream cheese
1 tbsp cocoa powder
1 tbsp Sweet Freedom Natural Syrup (Rich)

Fresh fruit to decorate such as raspberries or strawberries

1.    Preheat the oven to 170°C/325°F/Gas mark 3.  Place 12 medium sized paper cases into a bun tin.
2.    Sift the baking powder and cocoa into a large bowl.
3.    Add the almonds and mix well.
4.    In another bowl, whisk together the oil, Sweet Freedom and eggs.
5.    Pour the wet ingredients into the dry and stir together until completely combined.
6.    Spoon the mixture into the paper cases, about halfway up each one.
7.    Bake for 20 minutes.  Remove from the oven and place on a cooling rack and leave to cool.
8.    In a small bowl, beat together the icing ingredients then spoon a little onto each cake.
9.    Decorate with fresh fruit.

Recipes courtesy of Joy Skipper, Masterchef semi finalist and food stylist.

Drop by www.sweetfreedom.co.uk for more recipes