Low Fat Wholemeal Recipes

LOW FAT WHOLEMEAL/HONEY SCONES

Steps:

• Pre-heat oven to 200°C.
• Sieve the self rising flour and the whole meal flour together. Mix by letting it flow through your fingers for air.
• Add the baking soda and continue to mix.
• Next chop the margarine into small cm squares and drop into the mix. Break down the margarine with your fingers till all of the clumps are gone.
• Add 8 drops of lemon juice to the milk. Then slowly add the low fat milk into the mix. I use a knife to work in the milk to keep as much air in the mix.
• Continue adding milk until mix is moist and add in the honey.
• Powder you chopping board with flour and kneed the mix for a few second so as not to force out the air. Maneuver the mix like a pizza base and lay flat on board.
• Cut into 6 - 8 pieces and roll into shape about 1" to 1 &1/2 " thick and place on floured baking tray.
• Place in pre-heated oven for 10 - 15 minutes. Cool and enjoy!

100% WHOLE WHEAT BREAD-LOW FAT AND GOOD!

Steps:

• Combine yeast and warm water and let sit for about 5-10 minutes. Add a pinch of sugar to hurry it along.
• Mix egg, salt, honey, water and applesauce in large bowl.
• Stir in 1-2 cups of flour until smooth.
• Add in foamy yeast mixture.
• Gradually add the rest of the flour, stirring with a wooden spoon until it becomes too difficult, and then begin to knead with both hands.
• Turn dough out onto floured counter-top and knead until dough become elastic and smooth, form into a ball.
• Grease large bowl and put dough in it, turning to coat it.
• Cover with a damp towel, leaving it on counter to rise, or cover and refrigerate to bake later.
• When well-risen (double its bulk-about 1 1/2 to 2 hours) turn out on counter, punch dough down and divide into three pieces. Roll each out into a long rectangle and roll up
• Place each roll up piece of dough into a greased bread pan and let rise for 45-60 minutes.
• Bake in oven at 350°F for exactly 30 minutes. Enjoy!
• Freeze warm bread i bread bags to lock in moistness. May freeze extra loaves for up to 2 months. A family of four can easily eat two loaves in a week and half, leaving you to give one away, without freezing any. Enjoy!

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.
• Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

LIGHT LOW-FAT OATMEAL CARMELITAS (HALF WHOLE WHEAT)

Steps:

• Heat oven to 350F, and grease 8x8 inch pan.
• In large bowl, blend all crust ingredients at low speed until crumbly.
• Press half of crumb mixture into the bottom of the greased pan, reserving the remaining crumb mixture for topping.
• Bake at 350F for 10 minutes.
• In the meantime, in smaller bowl combine caramel topping and 5 teaspoons flour then set aside.
• Sprinkle warm crust with chocolate chips and nuts.
• Pour caramel mixture evenly over chocolate and nuts, then sprinkle overtop with reserved crumb mixture.
• Put back in oven and bake an additional 18 to 22 minutes or until golden brown.
• Refrigerate 1 1/2-2 hours or until filling is set, and serve at room temperature.