Ingredients
- 225g margarine
- 225g caster sugar
- 4 eggs
- 250g self raising flour
- 50g dessicated coconut
- 1tsp vanilla extract
- 1tsp baking powder
- Jam
- Dessicated coconut
A simple, tasty treat that will go perfectly with a cup of chai. This is a very easy to make bake, my 11 year old daughter made the one pictured!
Pre heat oven to 170C.
Grease and flour a loaf tin and set aside till needed.
Mix the butter, sugar and cardamom well until it is light and creamy.
Add the eggs, one at a time, mixing well after each addition.
Sift the flour, bicarbonate soda and salt together and add it to the batter carefully and mix until all ingredients are well incorporated.
Lastly add the vanilla extract and mix it in.
Pour the batter into the prepared loaf tin and bake for around 55 minutes or longer if needed.
This recipe works best when made using really ripe bananas, the browner the better! It tastes delicious straight out of the oven. I didn’t even get a chance to take a better picture once it was cooked! Please note this is not a SW friendly recipe, I like to bake from time to time and will share baking recipes for friends who are not following a diet. Hope you enjoy this recipe, feel free to tag me in your pictures if you make this or any other recipe from my blog.
Pre heat oven to 160C. Grease and dust with flour a loaf tin and keep it aside till needed.
Mix the melted butter with the sugar using an electrical whisk. Add the eggs, one at a time, mixing well after each addition.
Slowly add the flour making sure it is well incorporated with the ginger and cinnamon.
Add the mashed bananas and chocolate chips (if using) and mix well by hand.
Pour batter into the prepared loaf tin and bake for 45 minutes or more if needed.
I came across this recipe from a lovely lady on Instagram (do check out her account if you use IG – @skinnycakesnbakes). She makes the most amazing low syn cakes and bakes!
Makes: 16 slices
Syns: 15.5 syns for the whole cake
Time Taken: around 60 minutes
Difficulty: Moderate
Pre heat the oven to gas mark 4.
Sift together the flour and baking powder. Add the egg yolks, sweetener, most of the coconut (keep some aside to decorate the cake), essence and water. Mix it altogether.
Whisk the egg whites until stiff and gently fold into the mixture.
Pour the mixture into a square 7/8 inch lined cake tin and bake for 30 minutes.
Once cooled, spread over the jam and sprinkle the remaining coconut.
I’ve had quite a few people ask me for the recipe for the carrot and cinnamon baked oats I posted on my Instagram and Facebook page. The basic recipe is exactly the same as I’ve posted previously here but this one should be clearer to follow if you intend on doing this flavour baked oats. Enjoy, and remember to tag me on your posts when you make them!
Serves: 1
Syns: 0.5 syn plus healthy extras A & B choices
Time Taken: 25 minutes
Difficulty: Easy
Weigh out the porridge in a bowl and add all the ingredients to it apart from the carrot. Squeeze out any water from the grated carrot before adding it to the oats mix.
Spray a small baking dish with spray oil before adding the mixture to it.
Bake in a pre heated oven gas mark 6 for around 20-25 minutes.
Once baked, you can add any toppings of your choice. Just remember to syn accordingly!
If you’re a fan of fruity malt loaf, you’ll love this recipe for Weetabix cake packed with juicy blueberries and mixed spices. You can replace the blueberries with any fruit of your choice just remember to syn accordingly. This is one of my husband’s favourite treat with a cup of tea.
Makes: 12
Syns: 2.5 syns each
Time Taken: 4o minutes
Difficulty: Easy
Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Put the Weetabix and blueberries in a bowl. Pour the milk and water over the top and leave it to soak for about 10 minutes.
Stir in the flour, mixed spice, sweetener, vanilla extract and beaten egg.
Spoon the mixture equally into 12 silicone muffin cases and bake for 25-30 minutes.