I’m not really a low fat, low calorie type of girl. Give me rich, creamy butter and crunchy crystals of sugar any day. So it was with some trepidation that I went to a cooking class organised by Candarel, the artificial sweetener. I tried not to let my preconceptions get in the way and decided not to turn up my nose if I felt the low calorie version tasted the same as the unadulterated original. Of the recipes we tried, sadly the brownies suffered from the lack of actual sugar and real butter. They just didn’t have the dense, gooey texture that you only get when baking with the real deal. But, the walnut bread fared better. The sweetener gave it a light and fluffy feel in the mouth that was really good. Although, old habits die hard and while I would use sweetener if I made the recipe again, I think I would also use real butter instead of margarine.
8 tbsp granular Canderel (can substitute with sugar)
225g plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate soda
50g half fat margarine (can substitute with butter)
Grated zest from 1 orange
150ml fresh orange juice
100g roughly chopped walnuts
4 tbsp skimmed milk
Beating the butter, egg and orange zest
1. Prehat oven to 180c.
2. Grease a loaf tin and line with non stick baking paper.
3. Put the canderel, flour, baking powder, bicarbonate of soda and salt into a bowl and stir together.
4. Beat the butter and egg with orange zest until creamy (the mixture looks curdled at this stage, but this is fine).
5. Add the orange juice and stir well then add the milk and mix.
Mixing in the walnuts and dry ingredients
6. Add the dry ingredients and walnuts then mix until combined.
6. Spoon into the tin and bake for 40 -45 mins or until a skewer comes out clean.
7. Allow to cool in the tin for 10 mins before turning out onto a rack to cool completely.
If you liked reading this you might be interested in some other bread recipes – here’s one for banana bread and another for olive and rosemary focaccia.
Gourmet Chick was a guest of Canderel.