Healthy Recipes Your Kids Will Love

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Sugar Tax

 

 

We’re big foodies here at Ovenu and any time someone suggests baking a dessert, we are all for it. We love all things sweet and sometimes our sweet tooth can get the best of us so we decided to look at decedent desserts that aren’t laden with excessive calories or loaded with sugar.

 

Sugar is a really important subject and if we’re making treats that kids will love we’re always mindful of not putting too much sugar in. Now the Government have introduced a sugar tax on sugar-laden drinks, do you think that sugar filled foods will be next? What do you think? Do you think that this is the way to tackle childhood obesity?

 

If you’re concerned about how much sugar your child is consuming but still want to enjoy a sweet treat, our recipes with low refined sugar will be for you.

 

 

Chocolate Nest Cakes

It’s hard to believe that you can create a healthier version of chocolate nest cakes, but fear not: we’ve got you. This indulgent cake is reduced in refined sugar but not in taste. We’ve made ours with cacao which is unrefined, raw chocolate, so it’s healthier – though if you’d prefer to use chocolate chips, that’s fine, but that will increase the sugar content.)

 

Two Chocolate Meringues on a black plate

Ingredients

  •  200g dark chocolate
  •  125g coconut oil
  •  200g ground almonds
  •  4 eggs
  •  3 tbsp cocao powder
  •  6 medjool dates
  •  Pinch of salt
  •  Handful of cacao nibs
  •  Cornflakes

 

 

 

 

 

Method

Add all the dry ingredients into a bowl and mix them together.

 

Next add the eggs, coconut oil and salt and mix thoroughly.

 

Leave the mixture to settle and chop the dates, adding these and the cacao nibs to the mixture.

 

Pour the mixture into a greased cake tin and pop on the middle shelf of a pre-heated oven (approximately 200°C) for 20 minutes.

 

When the cake is ready, remove from the oven and place on a wire rack to cool.

 

When this is cooling, heat the dark chocolate over a bain-marie until fully melted then remove and place on the side. Mix in the cornflakes before the mixture returns to room temperature.

 

Next, cover your cake base in the chocolate and cornflake mixture, ensuring even coverage.

 

Allow to cool and serve.

 

 

Carrot Cake

Carrot cake

The perfect afternoon pick-me-up, this should be served with a cup of coffee or tea for a match made in heaven. Easy to make and even easier to eat, carrot cake is a staple in any baker’s arsenal. And it contains one of your five a day, so it has to be healthy, right?

 

Ingredients

Cake

 

  • 280g finely grated carrots
  • 120g self-raising flour
  • 100g wholemeal flour
  • 110ml coconut oil (we’ve used this instead of eggs)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

 

Frosting

  • 150g  quark
  • 1 tablespoons sweetener
  • 2 tablespoons honey
  • 1 tsp vanilla extract

 

Method

For the cake, mix all the ingredients together then pop into a well-greased tin before putting in the oven for 30 minutes at 180°C.

 

To make the icing, simply mix the ingredients and top the carrot cake when it has cooled.

 

Lemon Meringue Cupcakes

Lemon Meringue Cake

This is one of our favourites here at Ovenu HQ, as its soft filling and crunchy yet chewy meringue topping is a match made in cake heaven. Not to mention the contrasting flavours of bitter and sweet, making a taste sensation that’ll have you going back for more.

 

 

 

 

Ingredients

Cupcake

  • 50g unsalted butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 1½ cups flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • 1 cup milk

 

Filling

  • 3 egg yolks
  • 1½ tbsp lemon zest
  • 50g sugar
  • 2 tbsp honey
  • 4 tbsp coconut oil
  • Juice of 1 lemon

 

Meringue

  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 2 tbsp honey
  • 3 tablespoons of powdered sweetener
  • Juice of 1 lemon

 

Method

For the cupcake, add the coconut oil, sugar and honey to a bowl and mix until light and fluffy, then add the dry ingredients and mix. When combined, add the lemon juice and zest and mix thoroughly, then transfer to cupcake cases, leaving them about half full, and pop in the oven on 180°C for 25 minutes, or until golden brown. Remove from the oven and allow to cool.

 

For the filling, whisk the eggs, honey and zest over a low heat. As the mixture starts to heat, add the coconut oil and lemon juice and allow to simmer. Strain the mixture and allow to cool.

 

When ready, cut a small hole in the cupcake and insert the filling; you can use a piping bag for this.

 

For the meringue, whip the egg whites until fluffy, creating stiff peaks, then add the sweetener, lemon juice and vanilla extract and continue to whisk.

 

Next, scoop the mixture onto the top of the cupcake and put it back in the oven for two to four minutes. Keep your eye on them so the mixture doesn’t burn.

 

Allow to cool before serving.

 

Our mouths are watering at the thought of tucking into these and we hope you enjoy them too.

 

in Cooking, Latest News by Rik Hellewell
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