THE quantity of sugar consumed in the average British diet is unhealthily high and well-known chefs such as Hugh Fearnley-Whittingstall and Jamie Oliver have been campaigning to help us eat more healthily.
But most of us love to have a cake for a treat, so our Year 10 Food Preparation and Nutrition students have been looking at ways of adapting recipes to reduce sugar and add dietary fibre, two of the Government’s recommendations for a healthy diet.
Students discovered that they could improve recipes by:
- Reducing the refined sugar content of the recipe by 25%
- Swapping white flour for wholemeal flour to add more dietary fibre
- Using oats along with flour for more fibre
- Using fruit and vegetables to add dietary fibre and sweetness (leaving the peel on apples and carrots for even more fibre)
- Using low fat cream cheese for frosting instead of sweet icing.
They also discovered recipes for making healthier cakes out of almost any vegetable – even sprouts, kale, peas and spinach!
They chose appetising recipes such as apple cake, carrot cake and blueberry muffins, plus a chocolate cake with a secret vegetable ingredient… cauliflower! The results were available for tasting on Open Evening and those who dared to try the chocolate and cauliflower cake did not regret it – it was delicious. It came a close second in the popularity chart, but the winner was Ross Hewitt’s Banana and Blueberry Muffins – well done Ross.
Thanks to Year 10, we can have our cake and eat it!