Healthier Wholemeal Bakes (1 Viewer)

Alas, another chocolate-filled treat! So why not indulge in these delectable chocolate chip brownies brimming with an irresistible blend of half-and-half goodness? The brownies not only taste fudgy but are filled with sumptuous chocolate and can be devoured hot, cold or à la mode! However you choose to eat them, just know that there is a healthier sprinkling of goodness in each one. These chocolate chip brownies exude lightness, moisture, and an abundance of chocolatey goodness, delivering a soft, melt-in-your-mouth experience with every bite. To make a batch of the brownies please do the following: Preheat the oven to: Conventional Oven 200°C Fan Assisted: 180°C - Shelf 3 - Middle Shelf Gas Mark: 4 Fahrenheit: 350F Additional...

Sticking with the healthier bakes again, I have opted to use Marriage's Golden Wholegrain Flour this time to see how it fared against the Allinson's Wholemeal Flour I have been experimenting with. Upon opening the golden flour, I noticed it had a crumblier texture to that of the whole grain. So, with that in mind, I decided to make a Madeira cake, which is my go-to when making celebration birthday cakes. (I was hoping I could create a healthier version). Again, using my half-and-half technique, I got to work with the recipe. However, what I didn't realise was that I substituted white self-raising flour for the plain white flour portion of the recipe. However, even though I'd gone off script and switched out the flour, the cake...

Introducing another addition to my half-and-half cake series - Lemon Square Bars. These delightful citrus-infused square/bars ooze lemon flavours and are complemented by the generous incorporation of milk in the recipe. The result? They have a wonderfully airy texture similar to that of a très leches cake, although not as wet. Infused with vibrant lemon notes in every bite, the bars remained fresh days after slicing. This citrus creation not only delights the taste buds but also makes for a perfect addition to any lunchbox. To make these Lemon wholemeal half-and-half square bars, you will need to do the following: Preheat your oven to: Fan assisted: 170ºC - (I baked mine on 175°C) Regular oven: 180º/190ºC (Approx) Fahrenheit...

This chocolate cake is probably one of the nicest I've ever made. It's super moist, has an irresistible lightness and fluffiness to it, and has so much fibre-y goodness that it even persuaded my husband to indulge in a second slice! In keeping with my half-and-half technique, I've again combined wholemeal and white flour in this recipe. This blend not only offers a delightful indulgence but also infuses a touch of wholesome goodness into every bite. It doesn't take long to make either, and you can even use a pre-made filling, so why not give it a go? To make this wholemeal chocolate cake, you will need to do the following: Preheat your oven to: Fan assisted: 170ºC - (I baked mine on 175°C) Regular oven: 180º/190ºC (Approx)...

I'm back on the healthier half-and-half baking again, and this time, I've made a yummy citrus Orange Wholemeal half-and-half loaf for you to have a go at. This cake was a bit of a mixed bag. Initially, I'd use the creaming method and mix the ingredients in stages. However, I only creamed the butter and sugar together, whisked the eggs in a jug and then carried on with the all-in-one method. Needless to say, it all worked out in the end, and I ended up with a beautifully light, slightly crunchy exterior orange cake loaf that tasted delicious. If you'd like to have a go at making your own, here are the baking ingredients and method I used. Preheat the oven to one of the following: Fan assisted: 170ºC Regular oven: 180º/190ºC...

At my husband's request, I've recently created this delectable half-and-half wholemeal Victoria sponge cake. Not only does it infuse your diet with fabulous fibre, but it's also light and fluffy too! Dubbed the "half and half" cake due to the blend of Half Wholemeal Self-Raising Flour and Half White Self-Raising Flour, it achieves a consistently airy and moist texture whilst still remaining true flavour-wise to the classic Victoria Sponge Cake. It's a fantastic, healthy addition to my bakes and one I will surely make again. To make the cake, you will need to do the following: Preheat your oven to: Fan assisted: 170ºC - (I baked mine on 175°C) Regular oven: 180º/190ºC (Approx) Fahrenheit: 338F Gas Mark: 3 Cake Ingredients...