Other

Lactose Free Rusks

Ingredients:

• 1 pouch of Rafferty’s Garden Pear and Apricot (or other flavour if you prefer)
• 140gm of flour
• 140gm of Rafferty’s Garden Multigrain Breakfast Banana and Apricot
• 2 tbsp Water

Directions:

Mix together and bake for 20-30mins or longer if you want them harder at 175°C

Rafferty’s Garden Fat Replacer (Healthy Blueberry Muffins)

Rafferty’s Garden Smooth products can be used to replace all of the fats in most baked goods, and at least 1/2 the fat in cookies.

Use 1/2 as much of the Rafferty’s Garden pouch as the total amount of fat called for in the recipe and then if the mixed batter looks dry, add a little more of the puree. The exception is recipes that call for oil. In this case, substitute 3/4 as much of the pouch.

Ingredients:

• 2 Pouches Rafferty’s Garden Blueberries + Banana + Apple
• 2 ½ cups Flour
• 2 tsp Baking Powder
• ½ tsp Salt
• ½ tsp Ground Cinnamon
• 2 Eggs
• ½ cup Brown Sugar
• 1 tsp Vanilla Essence
• 1 Punnet Blueberries

Directions:

1. Preheat oven to 190C.
2. Sift together 2 ½ cups flour, 2 tsp baking powder, ½ tsp salt, ½ tsp ground cinnamon.
3. Mix together 2 whisked eggs, ½ cup brown sugar, 1 tsp vanilla essence, and 2 pouches of Rafferty’s Garden Blueberries + Banana + Apple.
4. Add the dry ingredients to the wet ingredients and fold only until the dry ingredients are moistened.
5. Gently fold through 1 punnet washed blueberries.
6. Spoon the mixture into greased muffin tins and bake for 25 minutes until risen and golden brown. Cool in the tin for 10 mins, then put on a wire rack to finish cooling.