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Fri May 27 12:26:41 CAT 2016

Sweet Endings: Not forbidden fruit

Food Weekly | 13 November, 2012 14:17

Low GI doesn't mean desserts are off limits. Hilary Biller whips up two sweet and healthy treats


Makes 12 large brownies


375ml (1 cups) sunflower oil

4 extra-large eggs

5ml (1 tsp) vanilla essence

200g (1 cup) brown sugar

1 x 400g can butter beans, rinsed, drained and mashed or blended

120g (1 cup) cake flour

50g ( cup) cocoa powder

50g ( cup) pecan nuts, chopped


Preheat the oven to 180ºC. Spray a 30x20cm brownie pan with cooking spray and line with greaseproof paper. Combine the oil, eggs, vanilla essence and sugar in the bowl of an electric mixer and beat till well blended. Add the mashed beans and sift in the flour and cocoa powder. Stir to incorporate, then add the nuts and mix through. Bake for 25-30 minutes - don't overbake as you want the brownies to be a little squidgy in the centre. Allow to cool before cutting into squares.


Makes 1 cake


2 large thin-skinned oranges

210g (1 cup) caster sugar

200g almond meal (finely ground almonds)

2.5ml ( tsp) baking powder

6 extra-large eggs

Icing sugar, for dusting


Place the oranges in a large pan and cover with water. Cover with a lid, bring to the boil and simmer for 2 hours, adding more water if necessary. Remove from the water and leave to cool completely, then cut into quarters and remove all the pips. Place the orange quarters in the bowl of a food processor, skin and all, with all the remaining ingredients and process until well blended. Pour into a greased 20cm loose-bottomed cake tin and bake for 45-60 minutes until risen and firm to the touch. Allow to cool and serve dusted with icing sugar.


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