Kitchen

Sweet Treats

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Contents3 Equal At A Glance

Recipes6 Peanut Butter and Banana Cupcakes

7 White Chocolate and Raspberry Cupcakes

10 Ginger Moments

11 Chocolate Fudge Brownies

12 Salted Chocolate and Peanut Slice

13 Cinnamon, Raspberry and Pear Scrolls

14 Coconut and Lime Cake

15 Apple Pecan & Dried Fruit Loaf

16 Mango and Mint Daiquiris

17 Mixed Berry Mojito

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53

Equal at a Glance

For more information on our current range, please visit:

www.equalchoice.com.au/products

Cooking with EqualEqual is a great option for those looking for guilt-free ways to indulge in sweet treats and dessert favourites. In cooking, it is important to remember that Equal doesn’t always behave exactly like sugar. Equal works best in recipes that don’t require high temperature or prolonged cooking times. Equal does not brown, caramelise or act as a raising agent like sugar and therefore, works best in recipes where its main purpose is to provide sweetness such as cheesecakes, mousses, parfaits and slices. To make this easier, we’ve provided a selection of specially developed recipes using Equal to start you on your low calorie cooking journey.

Chef ’s Tip

BakingTip

● Use milk to glaze the tops of cakes or muffins which require browning

● Substitute plain flour for self-raising flour when using Equal

● When creating a batter, mix eggs, milk and other liquids together, then add the Equal in last to avoid separation of the mixture.

● Equal can also be used to reduce calories in savory recipes and works well in marinades, glazes and dressings.

About UsAs Australia’s No. 1 low calorie sweetener, Equal knows the importance of providing a great sweet tasting solution for our customers, and we believe you can enjoy all the sweet things in life...without all the calories, of course!For over 30 years, Equal has proudly been a part of “sweet moments” around the world, with millions of people enjoying the sweet taste of Equal in the familiar blue pack to sweeten their favourite drinks, fruits, cereals and recipes. Equal has now expanded its portfolio to include a low calorie sweetener which can be used in caking, baking and dessert making!

Equal ProductsWe aim to provide customers with choice and convenience with our range of low calorie sweeteners including tablets, sachets and now the return of Equal Spoonful in an easy-pour jar, making it even easier to use Equal in place of sugar, whatever the occasion.

1 tsp of Equal spoonful

1 tsp of sugar

1 TBS of Equal spoonful

1 TBS of sugar

1 cup of Equal spoonful

1 cup of sugar

*This product is much lighter in weight than sugar. Be mindful that it does not measure gram for gram, please check measurements when substituting Equal for sugar in recipes.

One cup of Equal Spoonful is equal to one cup of sugar

Notes

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MAKES 10 ½ cup crunchy peanut butter

2 Tbsp extra virgin olive oil

¾ cup EQUAL SPOONFUL

1 tsp vanilla essence

2 eggs, lightly beaten

1 large ripe banana, mashed

1 cup self-raising flour

¼ cup buttermilk

Peanut Butter & Banana Cupcakes

CREAM CHEESE FROSTING

250g block light cream cheese

cup EQUAL SPOONFUL

½ tsp finely grated lemon rind

crushed peanuts, to decorate

silver cacheous, to decorate

dark chocolate curls, to decorate

1. Preheat oven to 180°C. Line 10 holes of a 12 hole muffin tray with paper cases.

2. Put peanut butter, oil, EQUAL and vanilla in a large bowl and beat with an electric hand beater until well combined. Beat in eggs, one at a time. Gently fold in half the flour. Stir in buttermilk, and remaining flour, stirring until just combined.

3. Spoon batter evenly into prepared holes and smooth surface using the back of a spoon.

4. Bake for 15-20 minutes, or until cooked when tested with a skewer. Set aside to cool for 10 minutes then transfer to a wire rack to cool completely.

5. To make frosting, put all ingredients into a large bowl and beat with an electric hand beater until light and fluffy. Put into piping bag and pipe small mounds of frosting onto the centre of each cupcake. Decorate with peanuts, cacheous and chocolate.

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White Chocolate & Raspberry CupcakesMAKES 12

1 ½ cups self-raising flour

1 tsp baking powder

1 cup oatbran

¾ cup EQUAL SPOONFUL

140g tub apple & strawberry puree

1 cup fat free vanilla yoghurt

1 egg, lightly beaten

2 tbsp light in flavour extra virgin olive oil

150g frozen raspberries

WHITE CHOCOLATE ICING

200g unsalted butter, chopped, softened

1 ½ cups EQUAL SPOONFUL

50g white chocolate melts, melted

1 Tbsp milk

fresh raspberries, to decorate

extra EQUAL SPOONFUL

1. Preheat oven to 180°C. Line holes of a 12 hole muffin tray with paper cases.

2. Sift flour and baking powder into a large bowl. Stir in oatbran and EQUAL. In a second large bowl whisk together apple and strawberry puree, yoghurt, egg and oil. Stir in dry ingredients and mix to combine. Add raspberries and gently fold through.

3. Spoon mixture evenly into prepared holes (approx. a heaped ¼ cupful of mixture in each).

4. Bake for 25 minutes or until golden and cooked when tested with a skewer. Set aside to cool for

10 minutes then transfer to a wire rack to cool completely.

5. To make icing, combine milk and equal in a medium bowl and set aside. Put butter into a large bowl and beat with electric hand beaters until soft and fluffy. Stir chocolate into milk mixture then add to butter. Beat until well combined.

6. Spoon icing into a piping bag fitted with a 1cm star nozzle. Pipe icing on top of cooled cupcakes. Decorate with fresh raspberries and dust with a little extra EQUAL.

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109

MAKES 32 MOMENTS

1 cup plain flour

½ cup self-raising flour

1 cup EQUAL SPOONFUL

1 tbsp ground ginger

½ tsp mixed spice

80g butter, melted

1 tbsp treacle, warmed

1 egg

1 tbsp low fat milk

1 tbsp fined chopped glace ginger

Ginger Moments

CREAM CHEESE FILLING

125g light cream cheese

2 tbsp EQUAL SPOONFUL

1 tsp ground ginger

¼ tsp grated orange rind

½ tsp drops vanilla essence

1. Preheat oven to 180°C. Line 3 oven trays with baking paper.

2. Put flours, EQUAL and spices into a large bowl and stir until combined. In a second large bowl combine butter, treacle, egg and milk. Add glace ginger then add to dry ingredients and mix until a firm dough forms. Roll teaspoonfuls of mixture into balls and arrange on prepared trays. Press down gently

with a fork. Bake for 12-15 minutes or until golden brown. Allow to cool on a wire rack.

3. Meanwhile, to make cream cheese filling put all ingredients into a large bowl. Beat with an electric hand beater until smooth.

4. Once biscuits have cooled, sandwich biscuits together with a little filling. Serve

Chocolate Fudge Brownies

Salted Chocolate and Peanut Slice

SERVES 12

Cooking spray

1 ½ cups EQUAL SPOONFUL

¾ cup cocoa powder, sifted

200g low-fat vanilla yoghurt

125ml (½ cup) skim milk

2 just ripe bananas, mashed until smooth

3 x 50g eggs, lightly whisked

¾ cup self-raising flour

¼ cup wholemeal self-raising flour

Vanilla ice-cream, to serve (optional)

1. Preheat oven to 170°C (fan-forced). Spray a 4cm deep, 16 x 26cm (base measurement) slab pan with the cooking spray. Line the base with baking paper, allowing the paper to overhang the sides.

2. Put the EQUAL, cocoa powder, yoghurt and milk in a small saucepan. Whisk over low heat until mixture is well combined. Set aside for 10 minutes to cool slightly.

3. Add the eggs to the cocoa mixture. Whisk well to combine. Add the flours and mix until well combined. Pour into the lined pan.

4. Bake for 20 minutes or until just set. Set aside in the pan for 15-20 minutes before transferring to a wire rack to cool completely. Cut into 12 pieces.

Tip – Keep in an airtight container in the fridge for up to 1 week.

MAKES APPROX. 12 SQUARES

½ cup EQUAL SPOONFUL

1 cup of extra virgin coconut oil

1 cup of raw cacao

1 tbsp rice malt syrup

1 ½ cups raw cashews, soaked in water overnight

1 tsp organic vanilla essence

1 tsp EQUAL SPOONFUL

¾ cup crunchy peanut butter

1 generous pinch of sea salt (to top with)

1. In a small saucepan, gently melt the EQUAL, coconut oil, raw cacao and rice malt syrup over a low heat, stirring until smooth. Take off the heat and pour half of the mixture into a small baking dish or container lined with baking paper (1L oblong container). Place in the freezer and allow to set for at least 10 minutes. Set the remaining half mixture aside.

2. Then, blitz the cashews, vanilla & EQUAL in a food processor until a smooth paste forms. Remove chocolate layer out of the freezer and spread nut mixture over the chocolate base. Place back into the freezer.

3. Wipe the food processor clean and then blitz the peanut butter until soft and easy to spread. Remove chocolate and nut layers out of the freezer and spread peanut butter over the nut layer and place back in the freezer, for around 10 minutes.

4. Pour the remaining chocolate mixture over the top of the layers and place in the fridge to set for at least 4 hours.

5. Slice into rectangles, dust with extra cacao and sea salt. Store in an airtight container in the fridge.

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Cinnamon, Raspberry and Pear ScrollsSERVES 10

½ cup wholemeal plain flour

½ cup plain flour

½ teaspoon ground cinnamon

1 teaspoon dried yeast

2 tsp EQUAL SPOONFUL

125ml (½ cup) lukewarm low-fat milk

2 tsp butter or reduced-fat sunflower spread, melted

cup fresh or frozen raspberries, defrosted, roughly chopped

1 large ripe pear, peeled, cored, finely chopped

¼ cup Equal SPOONFUL, extra

½ teaspoon ground cinnamon

1. Put the flours, cinnamon, yeast and EQUAL in a medium bowl. Stir well. Add the milk and use a flat-bladed knife to mix until just starts to come together. Turn out onto a lightly floured surface and bring together to form a ball. Knead dough for 5-10 minutes or until smooth and the dough bounces back when you push a finger into it. Transfer to a bowl. Cover with a piece of plastic wrap and a clean tea towel. Set aside in a warm, draught-free place for 1 ½ hours, or until doubled in size.

2. Line a baking tray with baking paper. Use your fist to punch down the dough until it returns to its original size. Use a rolling pin to roll out on a lightly floured surface until a 25 x 30cm rectangle. Brush the dough with most of the spread. Sprinkle over the raspberries, cinnamon and 2 tablespoons of the extra EQUAL.

Tip – Keep scrolls in an airtight container for up to 2 days or wrap individual portions in plastic wrap and place in resealable freezer bags. Freeze for up to 3 months.

3. Starting from one of the long sides, roll up dough tightly to enclose the filling. Cut the roll into ten even-sized pieces. Arrange the scrolls in a circular pattern, placing 8 around the outside and two in the centre, to form a flower shape, leaving 1-2cm between each scroll. Cover with a clean tea towel and set aside for 30 minutes to rise again.

4. Preheat oven to 170˚C (fan-forced). Brush the scrolls with the remaining spread and Bake for 20-25 minutes or until the dough is cooked through and light golden. Sprinkle over the remaining EQUAL. Set aside on the tray to cool for 20 minutes before serving.

Coconut & Lime CakeSERVES 12

Cooking spray

50g butter or margarine

2 limes, zest finely grated

2 tbsp freshly squeezed lime juice

¾ cup EQUAL SPOONFUL

cup desiccated coconut

2 x 50g eggs

1 ¼ cups buttermilk

1 teaspoon vanilla essence

½ teaspoon coconut essence

¾ cup wholemeal self-raising flour

½ cup self-raising flour

2 eggwhites (from 50g eggs)

Extra Equal Spoonful, to serve (optional)

1. Preheat oven to 170˚C (fan-forced). Spray a 20cm (base measurement) round cake pan with cooking spray. Line the base and side with baking paper.

2. Put the spread, lime zest, lime juice, EQUAL and coconut into a small saucepan. Heat over medium heat, stirring occasionally, or until hot. Pour into a large bowl and set aside for 15 minutes to cool. Whisk in the eggs, buttermilk, vanilla essence and coconut essence.

3. Combine the flours in a medium bowl. Add to the EQUAL mixture and mix until well combined.

Using electric beaters whisk the eggwhites until soft peaks form. Fold into the cake batter. Spoon mixture into the lined pan. Smooth the surface. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.

4. Set aside in the pan for 15 minutes before turning out onto a wire rack to cool completely. Sprinkle with EQUAL to serve, if you like.

Tip – Keep in an airtight container in the fridge for up to 4 days.

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Apple Pecan & Dried Fruit Loaf

1. Preheat oven to 180 C̊. Grease a 10cm x 20cm loaf tin. Line base and sides with baking paper.

2. Peel and coarsely grate the apple and discard the core.

3. Combine the EQUAL, oil, canola spread, eggs and milk in a blender or food processor and blend until smooth. transfer to a large bowl.

4. Sift the flour, spice and bicarbonate soda over the egg mixture and stir with a spoon until combined. Stir in the dried fruit and apple.

5. Spoon the mixture into the tin and sprinkle with the pecans. Bake for 30 minutes or until lightly browned and firm in the centre. Turn onto a wire rack to cool.

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SERVES 12

2 Granny Smith apples

1 cup EQUAL SPOONFUL

cup canola oil

80g soft butter or canola spread

3 eggs

½ cup low-fat milk

2 cups self-raising flour

1 teaspoon ground mixed spice

1 teaspoon bicarbonate soda

½ cup mixed dried fruit

chopped pecans

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Mango and Mint DaiquirisSERVES 4

400g frozen diced mango, partially thawed

1 cup EQUAL SPOONFUL

1 Tbsp mint leaves

2 Tbsp lime juice

2 cups (500ml) 100% apple and mango juice

1. Put EQUAL, mango, mint, lime juice, apple and mango juice and ice into a blender. Process until ice is finely crushed.

2. Serve immediately in chilled cocktail glasses. Garnish with a slither of mango, sprig of mint and scatter of pomegranate.

2 cups ice cubes

mango slithers, to garnish

mint leaves, to garnish

pomegranate seeds, to garnish (optional)

**COOKS TIP: This recipe tastes great made with fresh strawberries and substituting the apple and mango juice for apple and strawberry juice.

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EQUAL. Australia’s number one sweetener. GET SWEET SMART. FOR MORE INFORMATION ON OUR

PRODUCTS AND RECIPES VISIT OUR WEBSITE AT WWW.EQUALCHOICE.COM.AU.

Mixed Berry Mojito

1. Put mint and berries into a large glass pitcher or jug. Use the end of a rolling pin to lightly squash berries.

2. Combine lime juice and Equal in a small jug and add to berries, stirring until combined.

3. Add ice to pitcher or jug with a few slices of lime. Top with soda water and garnish with mint sprigs and lime slices.

SERVES 4

8-12 fresh mint leaves

12 blueberries

12 fresh red raspberries

2 Tbsp fresh lime juice

1 Tbsp EQUAL SPOONFUL or 2 Equal NEXT sachets

500ml soda water

lime slices, to garnish

mint sprigs, to garnish

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WIN! SunbeamEspressoMachine

Sunbeam EM7000 Cafe Series Espresso Machine

SHARE YOUR EQUAL SWEET-SMART DAY AND WIN! • Major prize: Sunbeam Cafe Series® Espresso

Machine valued at $1000• Plus 19 Equal gift packs to be won,

valued at $20 each.

HOW TO ENTER:1. Take a photo / 1 minute (or less) video via your smartphone

capturing your Equal Sweet-Smart day at The Rocks Aroma Festival.

2. Upload to Facebook, Twitter or Instagram and with the hash tag #GetSweetSmart.

To view the competition Terms and Conditions, please visit:www.getsweetsmart.com.au/termsandconditions