your bonus birthday cake recipes!

■ SERVES 8 ■ CALORIES PER SERVE: 211 (884KJ) Ingredients 2 cups wholemeal self-raising flour ½ tsp baking powder 1 /3 cup rapadura or coconut sugar 2 eggs, whisked ½ cup milk 1 cup Greek natural yoghurt 1 tsp vanilla extract ½ cup raspberries (fresh or frozen) Method 1. Preheat oven to 180°C. Grease and line a 20cm round cake tin. 2. Place dry ingredients in a large bowl and whisk to combine. 3. Add eggs, milk, yoghurt and vanilla and stir thoroughly. 4. Add raspberries and fold through mixture. (If using frozen raspberries, microwave for 30 seconds to defrost slightly.) 5. Pour mixture into prepared tin and bake for 40-45 minutes, until firm to touch and a skewer placed into the centre comes out clean. Remove from tin and allow to cool on a wire rack. 6. To thicken yoghurt, place 2 clean Chux wipes (or a square of muslin or cheesecloth) on top of 12 sheets of paper towel. Place yoghurt in the centre, pull sides of Chux wipe up to enclose yoghurt. Twist the top. Wrap paper towel around the Chux wipe and gently squeeze to remove excess moisture, until all of the paper towel is damp. Scrape thickened yoghurt into a small mixing bowl. Add raspberries and maple syrup, mixing well. 7. Spread frosting over the cooled cake, then serve immediately. NUTRITION INFO: FAT: 4.7G SATURATED FAT: 2G CARBOHYDRATE: 37G PROTEIN: 8.5G SUGAR: 14.1G FIBRE: 4.7G LOW-FAT RASPBERRY YOGHURT CAKE Click here to purchase the Guilt-Free Cake Book! HEALTHY TRIPLE CHOCOLATE CHEESECAKE ■ SERVES 12 ■ CALORIES PER SERVE: 200 (839KJ) Ingredients Base ½ cup coconut flour ¼ cup cacao powder ¼ cup pure maple syrup 2 tbsp boiling water 2 tbsp olive oil or coconut oil (melted) Filling 250g reduced-fat cream cheese 250g reduced-fat ricotta 150g dark chocolate 10g dark chocolate, chopped, to serve Method 1. Line a deep 20cm springform cake tin with baking paper. 2. Combine all base ingredients and mix thoroughly. Press into prepared tin and refrigerate until firm. 3. Combine cream cheese and ricotta, and beat until smooth and creamy. Separate mixture into 2 bowls. 4. Melt 50g of the dark chocolate, add to one half of the cream cheese mixture and beat to combine. Spread over base. 5. Melt remaining 100g of dark chocolate, add to second half of the cream cheese mixture and beat to combine. Spread over top of cheesecake. 6. Refrigerate until set. Sprinkle with chopped chocolate to serve. NUTRITION INFO: FAT: 12.3G SATURATED FAT: 7.6G CARBOHYDRATE: 14.8G PROTEIN: 6.1G SUGAR: 9.9G FIBRE: 2G Your BONUS Birthday Cake Recipes!

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Page 1: Your BONUS Birthday Cake Recipes!

■ SERVES 8 ■ CALORIES PER SERVE: 211 (884KJ)

Ingredients • 2 cups wholemeal self-raising flour• ½ tsp baking powder• 1/3 cup rapadura or coconut sugar• 2 eggs, whisked• ½ cup milk• 1 cup Greek natural yoghurt• 1 tsp vanilla extract• ½ cup raspberries (fresh or frozen)

Method 1. Preheatovento180°C.Greaseandlinea20cmroundcaketin.2. Placedryingredientsinalargebowlandwhisktocombine.3. Addeggs,milk,yoghurtandvanillaandstirthoroughly.4. Addraspberriesandfoldthroughmixture.(Ifusingfrozenraspberries,microwavefor30secondstodefrostslightly.)

5. Pourmixtureintopreparedtinandbakefor40-45minutes,untilfirmtotouchandaskewerplacedintothecentrecomesoutclean.Removefromtinandallowtocoolonawirerack.

6. Tothickenyoghurt,place2cleanChuxwipes(orasquareofmuslinorcheesecloth)ontopof12sheetsofpapertowel.Placeyoghurtinthecentre,pullsidesofChuxwipeuptoencloseyoghurt.Twistthetop.Wrappapertowelaround theChuxwipeandgentlysqueezetoremoveexcessmoisture,untilallofthepapertowelisdamp.Scrapethickened yoghurtintoasmallmixingbowl.Addraspberriesand maplesyrup,mixingwell.

7. Spreadfrostingoverthecooledcake,thenserveimmediately.

NUTRITION INFO: FAT: 4.7G SATURATED FAT: 2G CARBOHYDRATE: 37G PROTEIN: 8.5G SUGAR: 14.1G FIBRE: 4.7G

LOW-FATRASPBERRYYOGHURTCAKE

ClickheretopurchasetheGuilt-FreeCakeBook!

HEALTHYTRIPLECHOCOLATECHEESECAKE■ SERVES 12 ■ CALORIES PER SERVE: 200 (839KJ)

IngredientsBase• ½ cup coconut flour• ¼ cup cacao powder• ¼ cup pure maple syrup• 2 tbsp boiling water• 2 tbsp olive oil or coconut oil (melted)

Filling• 250g reduced-fat cream cheese• 250g reduced-fat ricotta• 150g dark chocolate• 10g dark chocolate, chopped, to serve

Method 1. Lineadeep20cmspringformcaketinwithbakingpaper.2. Combineallbaseingredientsandmixthoroughly.Pressinto

preparedtinandrefrigerateuntilfirm.3. Combinecreamcheeseandricotta,andbeatuntilsmooth

andcreamy.Separatemixtureinto2bowls.4. Melt50gofthedarkchocolate,addtoonehalfofthecream

cheesemixtureandbeattocombine.Spreadoverbase.5. Meltremaining100gofdarkchocolate,addtosecondhalfofthecream

cheesemixtureandbeattocombine.Spreadovertopofcheesecake.6. Refrigerateuntilset.Sprinklewithchoppedchocolatetoserve.

NUTRITION INFO: FAT: 12.3G SATURATED FAT: 7.6G CARBOHYDRATE: 14.8G PROTEIN: 6.1G SUGAR: 9.9G FIBRE: 2G

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