MASON CASH HEALTHY BAKING GUIDE 2021

Healthy Baking Guide

Y O U R G U I D E T O Healthy Baking

Traditionally, baking involves using lots of sugar, dairy and eggs to create delicious sweet treats, which unfortunately come laden with calories and fats that we all know are not good for us. It can be challenging to find healthier substitutes. But fear not, this Healthy Baking Guide will help you to find better alternatives without compromising on taste! We’re here to offer inspiration for choosing ‘free from’, vegan and gluten-free options to help you get the most from your healthy bakes, whilst guiding you every step of the way. Have you ever thought of swapping butter for avocado? Try it, you’ll get the same silky, creamy flavour without the saturated fats. From tray bakes to sponge cakes we’ve got a recipe to suit you and we can’t wait for you to try them out. For more recipes and products visit www.masoncash.co.uk

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Contents

3 Your Guide To Healthy Baking 4 Healthy Baking Tools 6 Healthy Baking Substitutes & Glossary 8 Carrot and Courgette Bread 10 Chocolate Drizzle Coconut Macaroons 12 Gluten Free Victoria Sponge Cake with Strawberry Jam and Vanilla Buttercream* 14 Vegan Lemon Cupcakes*

16 Chocolate & Cherry Mug Bakes 18 Super Food Brownies 20 Seeded Wholemeal Bread 22 Fruit, Hazelnut & Chocolate Tart 24 Pumpkin Seed & Coconut Breakfast Flapjack 26 Macadamia and Raspberry Blondies 28 Raspberry and Almond Tart

3 *Recipes developed and baked by The Wildflowers Secret Bakehouse and Anita’s Wicked Cakes

H E A L T H Y B A K I N G Tools

From breakfast to dessert, it’s no secret we’re fans of making food healthier. Bakes can often be healthy with the simplest of tricks and an understanding of what ingredients and which products to use. Mason Cash has wide, comprehensive product ranges that combine quality and function which can become your helping hand in preparing healthy bakes. These products have innovative features which make them a perfect addition.

H E A L T H Y B A K I N G Tools

CONVERSION CHART °C

Gas Mark 4 5 6 7

Fan 160 170 180 200

180 190 200 220

Inspired by the traditional Cane Mixing bowl the Original Cane Collection from Mason Cash is te perfect addition to any modern or traditional kitchen. This comprehensive range combines the unique quality and heritage of Mason Cash and features everything from food preparation items to storage solutions and ovenware. Innovative Kit hen Balloon Whisk + Reamer

Heritage Ramekin Dish

Size 12 Cane Mixing Bowl

Innovative Kitchen Food Prep Bowls

Innovative Kitchen Pastry Brush + Fork

Innovative Kitchen Egg Store

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Innovative Kitchen Spoon & Jar Scraper

Heritage Batter Bowl

Innovative Kitchen Measuring Cups

Innovative Kitchen Bench Scraper

Heritage Rectangular Dish

Innovative Kitchen Spatula

Innovative Kitchen Juicer

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H E A L T H Y B A K I N G Substitutes

Cut back on some of the unnecessary sugar and fat in your recipes with our favourite baking substitutes:

Wholemeal flour instead of white flour Extra fibre can aid digestion. This simple trick can be used for any type of baking!

Chia seeds and water instead of egg Let the chia seeds sit in water for 15 minutes and use to make muffins, cakes and cookies.

Avocado instead of butter Perfect for brownies and chocolate cookies as avocados are full of good fats and have practically the same consistency as butter at room temperature. Avocado’s creaminess and subtle flavour is a great substitute for heavy butter.

Maple syrup or honey instead of sugar Maple syrup and honey are natural liquids which are a great alternative to sugar! They work well in moist, denser bakes and because they are sweeter than sugar you can use less. They also caramelise quicker than normal sugar and give a darker finish to your bake.

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H E A L T H Y B A K I N G Glossary

There are a variety of ingredients in these healthy bakes that you may not have heard of! Here is a little glossary to help you.

Agave Syrup Agave Syrup (also known as agave nectar) is a natural sweetener similar in consistency to honey. It is extracted from the agave plant, originated in Mexico and South America. It’s made up of fructose and glucose, meaning much less is needed in recipes.

Cacao Powder Cacao Powder is also known as raw cacao and is produced at a lower temperature and holds a deeper chocolate flavour than cocoa. Cacao is processed less than cocoa powder which provides a greater anti-oxidant content.

Coconut Bliss Made from high quality, organic dried coconut flesh, often used as a creamy coconut butter or spread.With no saturated animal fat or dairy, 1 tablespoon of bliss provides 2 grams of fibre.

Silken Tofu Similar to normal tofu but has a thick and creamy texture which means it is a suitable substitute for dairy, keeping sweets lower in fat and calories with little loss of flavour.

Xylitol An all-natural alternative to sugar which is derived from the fibres of plants. Like Agave Syrup, its flavour is as sweet as conventional sugar but has 2/3 of the calories. It comes in white granular form.

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Carrot and Courgette Bread

Prep: 120 Minutes Bake: 30 Minutes

I N G R E D I E N T S 200g strong white bread flour 300g strong wholemeal bread flour 350ml water at room temperature 7g sachet fast action yeast 1 medium courgette, grated 1 medium carrot, grated A couple of handfuls of walnuts, roughly chopped Pinch of salt

M E T H O D 1. Mix the flours together in a size 12 Mixing Bowl. Add the salt and yeast and mix again. Create a well in the centre of the bowl and gradually pour in the water to form a rough dough. 2. Tip the dough mixture onto a work surface or pastry board and knead for approximately 10 minutes or until quite smooth and springy. 3. Clean, then lightly grease the mixing bowl before placing the dough back into the bowl. Cover the bowl with cling film or the Mason Cash proving lid for a more eco-friendly option and allow the dough to rise until double in size for around 1 hour. 4. Once risen, tip the dough back onto the work surface and knock the air out of it, before adding the carrot, courgette and nuts and working these ingredients evenly into the dough. Once combined, shape the dough into whatever shape you desire, place on a baking stone, baking tray or in a bread form and allow to rise again for around an hour until it doubles in size. Cover with seeds or flour if you like. 5. Preheat your oven to 220°C and bake for around 25 to 30 minutes or until browned and it sound hollow when you tap the base.

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Chocolate Drizzle Coconut Macaroons

Prep: 20 Minutes Bake: 12-15 Minutes Servings: 18 small or 9 large

I N G R E D I E N T S 4 tbsp maple syrup 1 ½ tsp vanilla extract 150g desiccated coconut 3 medium egg whites Pinch of salt

M E T H O D 1. Preheat the oven to 170°C and line a large baking sheet with baking parchment. 2. In a large mixing bowl, mix the maple syrup, vanilla extract and desiccated coconut and set aside. 3. In a clean mixing bowl, whisk the egg whites with salt until stiff peaks form before gently folding them into the coconut mixture with a metal spoon. 4. Working quickly so that the mixture doesn’t separate, use a tablespoon to scoop the mixture onto the sheet making 18 mounds, spaced well apart. Make the mounds neat with a spoon or your fingers. 5. Bake for 12 to 15 minutes until the macaroons are lightly browned. Remove from the oven and cool on the baking sheet. 6. If you want a chocolate drizzle, melt the chocolate in a bain-marie and drizzle it over the macaroons using a teaspoon before allowing to set.

50g dark chocolate (good quality 85% cocoa solids for best results) broken into squares

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Gluten Free Victoria Sponge Cake with Strawberry Jam and Vanilla Buttercream

Prep: 30 Minutes Bake: 20 Minutes Decorate: 20 Minutes Servings: 10

Recipe developed and baked by Anita’s Wicked Cakes

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GLUTEN FREE

I N G R E D I E N T S S P O N G E 200g caster sugar 200g softened butter 4 eggs beaten 200g self raising gluten free flour 1/2 tsp xanthan gum 1 tsp baking powder gluten free 2 tbsp milk 1 tsp vanilla extract if desired F I L L I N G 140g icing sugar sifted 100g butter 1/2 tsp vanilla extract A good strawberry jam or conserve

M E T H O D S P O N G E 1. Preheat oven to 190°C then grease and line two 20cm cake tins. 2. Beat caster sugar and butter together until pale, light and fluffy, then add vanilla extract. 4. Sift dry ingredients, flour, baking powder and xanthan gum. (This holds the flour together to prevent the sponge from crumbling.) 5. Alternate adding dry ingredients with the beaten egg mixture until well combined. 6. Divide mixture into baking tins, give the tins a bang on the work surface to even out the mixture and release any air bubbles. 7. Bake for 20 minutes until golden brown and the skewer comes out clean. The cake should spring back when pressed. Take out of tins to avoid sponges shrinking and leave to cool completely before adding filling. F I L L I N G 1. Beat butter until soft and creamy then gradually add sifted icing sugar in small amounts and beat well together until all added. Add in the vanilla extract and beat again. 2. Spread the buttercream on the bottom layer then add the strawberry jam. You can then sift some icing sugar on the top of the cake and decorate with strawberries if desired. 3. Gradually pour half the beaten egg into the mixture.

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Stainless Steel Flour Shaker Set of 4 Measuring Spoons

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Vegan Lemon Cupcakes

Prep: 30 Minutes Bake: 15 Minutes Decorate: 30 Minutes Servings: 12

VEGAN

M E T H O D C U P C A K E S

I N G R E D I E N T S C U P C A K E S 250ml soya milk 1 tbsp apple cider vinegar or lemon juice or white wine vinegar. 150g caster sugar 125ml vegetable oil, sunflower oil A zest and juice of 1 lemon 175g plain flour 2 tsp baking powder 1/4 tsp salt F I L L I N G 550g icing sugar sifted 75g dairy free butter 3 tbsp lemon juice freshly squeezed

1. Preheat oven to 190°C. You will need a baking muffin tray that holds 12 cupcakes and 12 cupcake cases. 2. Make buttermilk using the soya milk and stirring in the cider vinegar or the juice of 1 lemon. Leave to set for 3 minutes, this will curdle but don't worry this is fine.

3. Add sugar, oil beat until well dissolved.

4. Sift in the flour, baking powder and salt.

5. Gradually stir in the dry ingredients into the wet mixture until well combined and there are no lumps. Add the lemon zest and stir in well. 6. Pour batter into the cup cake cases 3/4 full. Bake for 15 minutes until the skewer comes out clean. 7. Once baked, leave to cool down before taking out of the tray and piping the buttercream. F I L L I N G 1. Beat butter until soft and creamy, gradually sift in small amounts of icing sugar at a time and add lemon juice, beat well until pale and creamy. You will need a thick consistency to be able to pipe on to the cupcakes. 2. Use a spatula to place your delicious lemon zest buttercream into a piping bag. Have a piping nozzle ready to pipe your favourite swirl design on your cupcakes with and top with some sprinkles. Remember to check that these are vegan too.

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15 Recipe developed and baked by Anita’s Wicked Cakes

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Chocolate & Cherry Mug Bakes

Prep: 40 Minutes Bake: 20 Minutes Servings: 4 mugs or 8 ramekins

I N G R E D I E N T S 200g dark chocolate, chopped into small chunks (best with a high percentage of cocoa solids, so we use 70%) 200g unsalted butter, chilled and cubed, plus extra for greasing 4 large eggs and 4 egg yolks 200g white spelt flour (sift for best results) 200g maple syrup 150g cherries, halved and pitted

M E T H O D 1. Preheat your oven to 200°C and grease your mugs or ramekins with butter. 2. Melt the butter chocolate in a glass bowl over a bain-marie, stirring with a spatula ensuring all is combined and smooth. Allow it to cool for 10 minutes or so. 3. In a mixing bowl, whisk the eggs and yolks together for a couple of minutes until thick and pale. Sift in the flour and fold gently with a metal spoon before folding in the maple syrup. 4. Add the chocolate to the mixture and fold gently together until combined and fully incorporated until smooth. 5. Pour the mixture evenly into the mugs or ramekins before adding the cherries. Poke the cherries to different depths into the mugs for an even distribution. 6. Chill in the fridge for around half an hour before baking on a baking tray for around 20 minutes in mugs or 12 minutes in ramekins (until the tops will have formed a hard crust). Really tasty on their own, but dust with icing sugar or whipped cream for added flavour.

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Super Food Brownies

VEGAN

GLUTEN FREE

Prep: 40 Minutes Bake: 40 Minutes Servings: 12

I N G R E D I E N T S 2 large avocados, mashed 200g dark chocolate (70%) 130g wholemeal flour, sifted (gluten free flour) 20g cacao powder 30g cocoa powder 100g dark muscovado sugar 125ml maple syrup 2 tbsp chia seeds 4 tbsp coconut oil 1½ tbsp almond milk (skimmed milk) ½ tsp baking powder (gluten free baking powder) Pinch of salt

M E T H O D 1. Preheat oven to 180°C then grease a large Mason Cash rectangular dish.

2. Mix the chia seeds with water and leave for 10 minutes.

3. Over a low heat, melt 150g of chocolate with coconut oil and leave to cool.

4. Next, mix the melted chocolate with mashed avocados until smooth. 5. Add the sugar, maple syrup and chia seeds until well combined, then mix in the sifted flour, cacao, cocoa powder, baking powder and salt, fold in 50g of chocolate chunks (optional). 6. Spoon the mixture into the lined dish and bake for 40 – 45 minutes.

7. Remove from the oven and leave to completely cool.

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Seeded Wholemeal Bread

I N G R E D I E N T S 500g wholemeal bread flour, plus extra for dusting 50g unsalted butter, melted or softened 1 tsp salt 7g sachet of fast action yeast

Prep: 120 Minutes Bake: 30 Minutes

50g sunflower seeds 50g pumpkin seeds 25g poppy seeds 400ml lukewarm water

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M E T H O D

1. Mix the flour, salt, yeast and butter together in a large mixing bowl 2. Add the water to the bowl and mix in well with your hands using a pincer movement to squeeze the liquid into the flour until the bowl is quite clean. 3. Empty the mixture onto a floured surface and knead for around 5 minutes, then add the seeds. Continue to knead for another 5 minutes until the dough is smooth and springs back when you press a fingertip onto it. 4. Shape the dough into a ball, place it into a mixing bowl lightly greased with olive or sunflower oil. Cover with cling film or the Mason Cash proving lid for a more eco-friendly option and leave it to prove for around an hour until it has doubled in size.

5. Once proved, knock the dough back by bashing the air out of it with a fist, then reshape into a ball or oval (feel free to lightly oil the top of the dough and press extra seeds into it). 6. Preheat your oven to 220°C, then place the shaped dough onto a floured, seasoned Mason Cash terracotta baking stone and cover with a tea towel. Allow the dough to rise again for around an hour, slash a cross into the surface, then bake for around 30 minutes until browned. The loaf should sound hollow when tapped on the base.

7. Allow to cool on a wire rack before serving.

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Fruit, Hazelnut & Chocolate Tart

VEGAN

GLUTEN FREE

Prep: 40 Minutes Freeze: 45 - 60 Minutes Finish/Decorate: 15 Minutes Servings: 10

I N G R E D I E N T S B A S E 150g almonds 50g roasted hazelnuts 180g dates 50g organic wheat flakes (gluten free bran flakes) 3 tbsp coconut oil Pinch of salt G A N A C H E 200g dark chocolate (70%) 180ml full fat coconut milk Dried cranberries and raisins 50g roasted hazelnuts

M E T H O D 1. Grease and line a 24cm quiche dish.

2. Mix the ingredients for the tart base in a mixing bowl until it forms into a dough. 3. Press into the base and up the side of the quiche dish, then leave to set in the freezer for 45 minutes to an hour. 4. Melt the chocolate into the coconut milk, then mix in the dried fruits to make a ganache. 5. When the ganache has cooled, pour into the tart base, then sprinkle with hazelnuts and leave to set in the fridge.

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GLUTEN FREE

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Pumpkin Seed & Coconut Breakfast Flapjack

Prep: 20 Minutes Bake: 20 Minutes Servings: 12

I N G R E D I E N T S 125g plain flour

M E T H O D 1. Preheat oven to 170°C.

(gluten free flour) 100g caster sugar 100g oats (gluten free oats) 90g desiccated coconut

2. Grease a Mason Cash 24cm square baker with butter.

3. Mix the flour, sugar, oats, coconut, sunflower and pumpkin seeds together in a large mixing bowl. 4. Heat the butter with the golden syrup in a pan until melted. 5. Once melted, mix the bicarbonate of soda with the boiled water and add to the butter mixture. 6. Pour the pan contents into the dry ingredients and mix well. Tip the mixture into the baker and press down with the back of a spoon. 7. Bake for 20 minutes or until golden-brown and allow to cool before cutting into squares or rectangles.

50g sunflower seeds 50g pumpkin seeds 125g unsalted butter 1 tbsp golden syrup

1 tsp bicarbonate of soda 2 tbsp freshly boiled water

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Lime, Courgette & Pistachio Layer Cake

VEGAN

Prep: 45 Minutes Bake: 45 Minutes Decorate: 30 Minutes Servings: 10 –12

I N G R E D I E N T S S P O N G E 500g wholemeal flour 500g sugar

M E T H O D 1. Preheat oven to 180°C then grease and line three 22cm cake tins. 2. Beat the sugar and margarine together.When pale and fluffy, add the soya milk and yoghurt, and mix well. 3. Add the flour, baking powder and bicarbonate of soda and gently mix until just before completely combined, then fold in courgette and lime zest. 4. Spoon the mixture between the three cake tins then bake in the preheated oven for 45 minutes, or until a skewer comes out clean. Remove from oven and leave to cool in the tin for 10 minutes before turning onto wire cooling rack. 5. While the sponge cools, mix together the cream cheese and tofu with the icing sugar, lime juice and zest, until smooth. 6. When the sponges have completely cooled, layer the cream cheese onto the first sponge and then top with the lime curd and a sprinkle of pistachio. 7. Repeat this for the second layer, finish the top of the cake with cream cheese and a sprinkle of pistachio.

330g vegan margarine (margarine) 330g soya yoghurt (Greek yoghurt) 330g soya milk (skimmed milk) 600g courgette 6 tsp baking powder 1½ tsp bicarbonate of soda 1 tsp lime zest

F I L L I N G 350g silken tofu 600g vegan cream cheese (light cream cheese)

200g icing sugar 2 tbsp lime juice 1 tsp lime zest

8. Store in a Mason Cash Cake Tin.

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VEGAN

Healthy Lime Curd I N G R E D I E N T S 9 –10 limes, juiced 200ml water 4 tbsp cornflour 300g sugar 80ml soya milk (skimmed milk) 2 tbsp vegan margarine (margarine) Pinch of salt

M E T H O D 1. Mix lime juice, water, sugar, cornflour and salt until smooth.

2. Add lime zest, then add to a saucepan over a medium heat and whisk until it starts to boil (approximately 15 minutes). 3. Leave to boil for 1 minute, it should then start to become a bit clearer and thicker in consistency.

4. Remove from the heat and whisk in the milk and margarine.

5. Allow to completely cool.

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Macadamia and Raspberry Blondies

Prep: 40 Minutes Bake: 50 Minutes Servings: 12

I N G R E D I E N T S 200g salted butter 175g white chocolate 3 medium eggs, plus an extra yolk 150g caster sugar 100g plain flour 100g macadamia nuts, roughly chopped 150g fresh raspberries

M E T H O D 1. Preheat your oven to 140°C and line a 24cm square baking dish with baking paper. 2. Melt the butter and chocolate in a bain-marie. Whilst that’s melting, whisk the eggs, yolk and caster sugar together in a large mixing bowl until combined. 3. Once melted, allow the butter and chocolate to cool a little before adding them to your egg and sugar mixture.Whisk them together before adding the flour and nuts and folding the mixture together until just combined. 4. Tip the mixture into your baking dish before scattering the raspberries on top. Place in the oven on a middle shelf and bake for 50 minutes. Leave to cool in the tin before serving.

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Raspberry and Almond Tart

Prep: 40 Minutes Bake: 60 Minutes Servings: 10 This recipe uses spelt shortcrust pastry, but you can use any pastry option.

I N G R E D I E N T S P A S T R Y 250g white spelt flour Pinch of salt 90g chilled unsalted butter, cubed

M E T H O D 1. Tip the flour, salt and cubed butter into your mixing bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Bring the mixture together with your hands and shape into a ball before wrapping it in cling film and chilling in the fridge for an hour or longer. 3. Coarsely grate the pastry into a buttered 24cm quiche dish, then press it down evenly in to the sides and the base to form your tart case. Prick the base with a fork and chill again for 15 minutes before blind baking it. To blind bake, carefully line the case with baking parchment and fill it with baking beans. Bake in the oven for 12 minutes before carefully removing the beans and paper. Bake for a further 5 minutes or until the pastry goes golden. 5. In a clean mixing bowl, cream the butter until pale and fluffy. Add the ground almonds, eggs and maple syrup and fold all in until combined. Spoon the mixture into the tart case and bake for 40 minutes. Place on a wire rack to cool before covering with raspberries. 6. Serve as it is or dust with a little icing sugar or lightly drizzle with some maple syrup. 4. Turn the oven down to 150°C 2. Preheat your oven to 180 °C

50g icing sugar 2 large egg yolks

F I L L I N G 200g unsalted butter, softened

200g ground almonds 3 large eggs, beaten 200g maple syrup 450g raspberries Icing sugar, to dust

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Mason Cash has been the choice of home cooks and bakers for centuries. The origins of Mason Cash can be traced back to a pottery, operating at Church Gresley in the heart of the English ceramic industry in 1800. Although Mason Cash had produced mixing bowls during the 1800s, in 1901 they designed and manufactured the very first iconic Mason Cash mixing bowl. The bowls’ design has endured the test of time and has become something of a design classic. In fact, the design has barely altered since then, which is why the brand is still renowned for its innovative, classic kitchenware today. Over the centuries we have developed a great understanding of cooks’ evolving needs and expectations which enables us to produce innovative, functional and effective kitchenware using the best quality materials. This guide has been developed to show that baking can be fun and healthy with delicious results.

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