Guilt-Free ANZAC Biscuits Recipe

Photography by Jeremy Simons

Now you can enjoy guilt-free Anzac biscuits with this healthier, lower GI version of a national classic.

Makes: 24

Ingredients

• 1 cup rolled oats
• 1 cup plain flour
• 1 cup SPLENDA® Granular
• 1 teaspoon bicarbonate of soda, sifted
• 3/4 cup desiccated coconut
• 125g butter, chopped
• 2 tablespoons golden syrup

Method

• Preheat oven to 160°C/140°C fan-forced. Grease 2 baking trays. Combine oats, flour, SPLENDA, bicarbonate of soda and coconut in a large bowl.
• Combine butter, 1/4 cup water and syrup in a small saucepan over low heat. Stir until smooth. Add butter mixture to oat mixture. Stir until combined.
• Roll level tablespoons of mixture into balls. Place 5cm apart, on prepared trays. Flatten. Bake for 12 to 15 minutes or until golden. Loosen biscuits on trays whilst still warm. Cool on trays. Serve.

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Guilt-free Chocolate Fudge Cake

Photography by Steve Brown

Using tofu in place of additional chocolate gives this cake a deliciously fudgy texture.

Serves: 8

Time to prep: 20 minutes

Time to cook: 45 minutes

Ingredients

• Vegetable oil spray, to grease
• 200g silken firm tofu, drained
• 100g (1/2 cup) caster sugar
• 2 egg yolks
• 2 tsp vanilla essence
• 80g 70% cocoa dark chocolate, melted
• 50g (1/3 cup) plain flour, sifted
• 1 tbs self-raising flour, sifted
• 4 eggwhites
• Low-fat vanilla yoghurt, to serve
• Raspberries, to serve (optional)
• Cocoa powder, to dust

Method

• Preheat oven to 160°C. Spray a round 20cm cake pan with vegetable oil. Line base and sides with non-stick baking paper.
• Process tofu, sugar, egg yolks and vanilla in a food processor until smooth. Add chocolate and process until smooth. Transfer to a bowl. Fold in combined flour.
• Beat eggwhites with an electric beater in a clean, dry bowl until soft peaks form. Fold one-third of the eggwhite into chocolate mixture with a large metal spoon until just combined. Repeat, in two more batches, with remaining eggwhite. Spoon cake mixture into prepared pan and smooth surface. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan to cool.
• Cut cake into slices. Top with yoghurt and raspberries and dust with cocoa powder to serve.

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