Sweet evening with Canderel
The lovely ladies from Canderel invited me to an afternoon tea party to test out some recipes and after being stuck in London traffic for one hour - to go a distance of 4 miles, I finally made it to their lovely and peaceful kitchen! When I finally made it I was treated to lovely cocktails, amazing olives and a mini cooking lesson with Canderel. For those of you that enjoy sweetners instead of sugar (less calories for those of you watching your weight), Canderel has some great recipes that you can make (that are very easy!) I missed the walnut bread making but made it for the brownies, mini strawberry trifle pot, (easy & yummy) and the chicken tagine (divine).
Below is the recipe for the uber delicious walnut bread. I think I am just big fan of bread and anything with added nuts or seeds is always a healthy bonus. Thanks to the Canderel peeps for such a lovely evening and check out their site for more recipes and vids. Bake away!
Walnut Bread (Serves: 8)Prep time: 10 minutes
Cooking time: 40-45 minutes at 180C or Gas Mark 4
Ingredients:
- 8 tablespoons Canderel
- 225g plain flour
- 1½ tsp baking powder
- ½ tsp bicarbonate soda
- Pinch salt
- 50g half fat sunflower margarine
- 1 large egg
- Grated zest from 1 medium orange
- 150ml fresh orange juice (use the juice from orange in this recipe and compote recipe)
- 100g roughly chopped walnuts
- 4 tbsp skimmed milk
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 40-45 minutes until a skewer comes out clean. Allow to cool in the tin for 10 minutes before turning onto a rack to cool completely.
Enjoy with jam or butter!
