The Daily Telegraph



Butterbean brownies (makes 16) IngredIent­s

400g tin butter beans, rinsed and drained 250g sugar-free apple sauce 200g self-raising flour 2 tsp baking powder 3 tbsp cocoa powder 3 eggs 6 dates, finely chopped Few drops vanilla essence


Preheat the oven to 180C/ Gas 4 and lightly grease a 26x18cm baking tray.

Place the butter beans and 1-2 tbsp of water in a food processor and whizz until smooth – you are looking for the consistenc­y of mashed potato. Add more water if the mixture looks too dry. Add the apple sauce and whizz again for a minute or two, until smooth and well combined.

Sift the flour, baking powder and cocoa powder into a large bowl. In a separate bowl, beat the eggs. Add one-third of the bean mixture to the egg mixture, together with one-third of the flour mixture and fold in carefully. Repeat twice more until all the ingredient­s are gently incorporat­ed.

Add the vanilla essence and dates and gently fold through. Pour the mixture into the baking tray and spread over evenly. Bake in the oven for 40-45 minutes – check to see if the brownie is done by inserting a skewer into the middle – it should come out clean. Allow to cool before cutting into squares.

Carrot and cinnamon cupcakes (makes 12) IngredIent­s

150g spelt flour 100g ground almonds 75g raisins 2 tsp cinnamon 1 tsp mixed spice 1 tsp baking powder 1 tsp bicarbonat­e of soda 3 large eggs 100ml sunflower oil 3 tbsp milk 300g carrots, coarsely grated 150g white soft cheese Zest of an orange


Preheat the oven to 180C/Gas 4.

Line a 12-hole muffin tin with paper cases.

Put the flour, almonds, raisins, cinnamon, mixed spice, baking powder and bicarbonat­e of soda in a large bowl and mix thoroughly. Make a well in the centre.

In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredient­s, stirring to form a thick batter. Spoon the mixture into the paper cases until they are two-thirds full.

Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer comes out clean. Cool for 10 minutes, then remove from the tin and cool on a wire rack. Stir the cheese and orange zest together and spread evenly over the cakes.

My Sugar-Free Baby and Me by Dr Sarah Schenker is published by Bloomsbury (£16.99). To order a copy for £14.99 plus p&p, call 0844 871 1514 or visit books.

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