Deliciously fruity recipes from Canderel, all of which would make that make an ideal brunch.
Canderel granules are a great way for you to dramatically cut your calorie intake while maintaining the delicious sweet taste you love. A teaspoon of Canderel granules contains only two calories compared to 20 calories in a teaspoon of sugar.
New York berry pancakes
A welcome change to cereals or toasts
250g mixed berries, thaw if frozen; one teaspoon of cornflour; four tablespoons of granular Canderel.
Pancakes: 100g plain flour; one teaspoon of baking powder; pinch of ground cinnamon; 40g porridge oats; four tablespoons of granular Canderel; 120ml fat free plain yogurt; five tablespoons of skimmed milk; two medium eggs; one teaspoon of vanilla extract and two teaspoons of sunflower oil.
Put the berries into a pan with two tablespoons of water, slowly bring to simmer. Blend the cornflour with a tablespoon of water, add to the berries with the Canderel and stir over a medium heat until the juices thicken. Remove from the heat.
To make the pancakes, put the flour, baking powder, cinnamon, oats, and Canderel into a bowl. Whisk the yogurt, milk, eggs and vanilla extract together then add to the dry ingredients and beat together to make a smooth batter.
To cook the pancakes, heat a large non-stick frying pan on medium high, brush the base of the pan with oil. Drop three tablespoons of the batter into the pan, leaving a little space between each one. Cook for about two minutes, bubbles will come to the surface. When the underside is golden, flip the pancakes over and cook for a further two minutes.
Remove from the pan, brush the pan with oil and continue to cook the pancakes. Serve topped with the berry sauce.
Apricot compote with walnut bread
Apricot compote: six tablespoons of granular Canderel; 90ml water; one medium orange; 400g fresh apricots, firmly ripe.
Put the Canderel and water into a medium pan, cut about a tablespoon of thin shreds of zest from the orange using a zester, add to the pan and bring to a gentle simmer.
Roughly chop the apricots, discarding the stones, then add to the pan. Turn the fruit carefully through the liquid then cook gently for 10 minutes, turning the fruit twice during simmering. The fruit will be soft and the liquid reduced to a thick syrup. Tip the apricots into a bowl and allow to cool. Refrigerate until needed.
Eight tablespoons of granular Canderel; 225g plain flour; one and a half teaspoons of baking powder; half a teaspoon of bicarbonate soda; pinch of salt; 50g half fat sunflower margarine; one large egg; grated zest from one medium orange; 150ml fresh orange juice; 100g roughly chopped walnuts and four tablespoons of skimmed milk.
Grease a 2lb loaf tin and line with non-stick parchment paper or pre-formed liner. Put the Canderel, flour, baking powder, bicarbonate of soda, and salt into a bowl and stir together. Beat the butter and egg with orange zest until creamy (the mixture will look curdled, this is OK ). Add the orange juice and stir well. Add the dry ingredients and walnuts then mix until just combined. Add the milk to give a soft consistency. Spoon into the tin and bake in pre-heated oven for 40 to 45 minutes until a skewer comes out clean. Allow to cool in the tin for 10 minutes before turning onto a rack to cool completely.
Can be made the day before and stored in airtight container. To serve, slice the loaf into 16, and arrange two slices on each serving plate, spoon over the apricot compote.