Covid 19 Baking Recipes

COVID-19
Baking on a budget
during lockdown
Recipe booklet for baked treats and

deserts
T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

2
INDEX
FOREWORD.................................................................................................................................... 4
BREADS .......................................................................................................................................... 5
BANANA BREAD ............................................................................................................................. 6
BASIL AND PEPPER CORNBREAD ............................................................................................... 7
EASY YEAST BREAD ..................................................................................................................... 8
EASY SAVOURY BREAD................................................................................................................ 9
BISCUITS ...................................................................................................................................... 10
COCONUT BISCUITS ................................................................................................................... 11
CRUNCHIES.................................................................................................................................. 12
PEANUT BUTTER AND CHOCOLATE BISCUITS ........................................................................ 13
TRADITIONAL “SOETKOEKIES” .................................................................................................. 14
VIENNESE BISCUITS ................................................................................................................... 15
CAKES ........................................................................................................................................... 16
ICING FOR CAKES ....................................................................................................................... 17
BUTTER CAKE .............................................................................................................................. 18
BROWNIE CAKE ........................................................................................................................... 19
CARROT CAKE ............................................................................................................................. 20
CREAM CHEESE ICING ............................................................................................................... 21
CHOCOLATE CAKE ...................................................................................................................... 22
CUP-A-CAKE ................................................................................................................................. 23
GLUTEN-FREE SPONGE CAKE................................................................................................... 24
EASY BAKING ............................................................................................................................... 25
BASIC MUFFINS ........................................................................................................................... 26
HERB SCONE MIX ........................................................................................................................ 27
PANCAKES ................................................................................................................................... 28
SWEET OR SAVOURY YEAST CHELSEA BUNS ........................................................................ 29
HEALTHY BAKING ........................................................................................................................ 30
COTTAGE CHEESE AND OAT FLAPJACKS................................................................................ 31
3
GRANOLA PANCAKES ................................................................................................................. 32

HEALTHY BRAN AND DATE MUFFINS ....................................................................................... 33
HEALTHY OAT BREAD ................................................................................................................. 34
LEMON DRIZZLE CAKE................................................................................................................ 35
LOW GI CHOCOLATE BROWNIES .............................................................................................. 36
WHOLEWHEAT POPPY SEED RUSKS ....................................................................................... 37
PUDDING ...................................................................................................................................... 38
BREAD AND BUTTER PUDDING ................................................................................................. 39
CHOCBERRY PUDDING............................................................................................................... 40
DRUNKEN PEAR CRUMBLE ........................................................................................................ 41
MICROWAVE “SOUSKLUITJIES" ................................................................................................. 42

4
FOREWORD
The Department of Consumer Science and the Centre for Sustainable Agriculture
compiled the COVID-19 Baking on budget during lockdown booklet. Our hope is that
this will provide UFS staff with some much needed activity to take your minds off the
current situation. It seems that “stress baking” is an activity which many of us find
appealing. You will find amazing recipes for breads, cakes, biscuits, easy baking,
healthy baking and some great puddings. We also included a few gluten-free recipes,
and indicated where some of the recipes can be adapted to a gluten-free version.
Enjoy baking all of these delicious treats as much as we did!
Our top tips for baking:
 Make sure all of your ingredients are at room temperature before you start.
 Melted butter and softened butter is not the same.
 Baking requires accurate measurement.
 Follow every step of the recipe.
 An ice-cream scoop works well when scooping muffin batter in pans. This
ensure equal quantities, and same size muffins.
 Baking takes time, so relax and don’t be rushed.

5
BREADS

6
BANANA BREAD
Preparation Time Cooking Time Makes
15 min 1 hour 1
Ingredients Method
120g margarine 1. Preheat the oven to 180°C and prepare a loaf tin.
150g sugar 2. Cream margarine and sugar and beat in the eggs,
one at a time.
2 eggs, beaten
3. Add the banana pulp and lemon juice.
250ml banana pulp (4
ripe bananas mashed) 4. Sift the dry ingredients together.
15ml lemon juice 5. Alternately add the dry mix and the milk into the
creamed mixture, stirring continuously.
240g cake flour
6. Turn the batter into a lined and greased loaf tin
2ml salt
and bake in a moderate oven at 180°C for 1 hour
5ml bicarbonate of soda or until cooked through.
30ml milk 7. Cool slightly in the pan before turning out onto a
wire rack to cool completely.
• Gluten-free banana bread: Replace cake flour with

Nature’s Source gluten-free flour mix.

7
BASIL AND PEPPER

CORNBREAD
20 min 50 min 1
Ingredients Method
125g butter 1. Preheat the oven to 200°C and prepare a loaf pan.
1 onion, chopped
2. Melt the butter in a frying pan and sauté onion and
1 red pepper, seeded and chopped red pepper until soft. Set aside.
450ml (225g) maize meal
3. Sift dry ingredients into a large bowl. Add
310ml (175g) cake flour
remaining butter and rub in with fingertips until mix
60ml (50g) sugar resembles coarse breadcrumbs.
15ml baking powder
4. Whisk buttermilk and eggs. Add to dry mixture.
7ml salt
Add cheese, corn, pepper mixture and basil. Mix
3ml bicarbonate of soda well.
1ml cayenne pepper
5. Spoon into greased oven pan (approximately
375ml buttermilk
24x34 cm). Bake in preheated oven at 200°C for
3 extra large eggs 50 minutes until golden. Cool slightly in the pan
125ml grated mozzarella cheese
before turning out onto a wire rack to cool
410g can corn kernels, drained
completely. Cut into fingers or squares.
45ml chopped fresh or 15ml dried
basil • For the gluten-free version of this recipe, replace cake flour with the
same quantity Health Connection gluten-free flour mix

8
EASY YEAST BREAD
2-3 hours 30 min 2
Ingredients Method
1. Preheat the oven to 200˚C and prepare two 20 cm loaf pans.

500g (875 ml) cake flour
2. Add the flour, sugar and salt into a large mixing bowl and mix
10ml salt
through.
5ml sugar 3. Rub the margarine into the flour, with the fingertips.
10g instant dry yeast 4. Add the yeast and mix well.
(one packet)
5. Add the lukewarm water and mix thoroughly to form a soft
30g margarine dough. Add 30 ml extra liquid if necessary.
6. Turn out the dough onto the surface and knead for 10 minutes
About 300ml lukewarm
or until the dough is smooth and elastic.
water
7. Cover with plastic and leave to prove until it doubled in size.
8. Using knuckles, push the dough flat to get the air out and roll up
into a roll.
9. Divide the dough into 2 sections placing each portion into a

greased loaf pan. Cover and allow to proof for at least 30
minutes.
10. Brush the top with water and bake in a preheated oven at 200°C
for 30 minutes.

9
EASY SAVOURY BREAD
10 minutes 50 minutes 1
Ingredients Method
250ml self-raising flour 1. Preheat the oven to 180ºC.
25ml grated cheddar 2. Dissolve the soup mix in the buttermilk.

cheese 3. Mix the dry ingredients and add to the buttermilk.
25ml finely chopped 4. Spoon the mixture into a greased ovenproof dish.
spring onion
5. Bake at 180°C for about 50 minutes until golden
30ml white onion soup brown.
mix
125ml buttermilk

10
BISCUITS

11
COCONUT BISCUITS
15 minutes 10 minutes +- 40
Method
Ingredients
1. Preheat the oven to 190°C.
180 ml coconut flour
2. Sift the coconut flour, baking powder and salt
7 ml baking powder
together.
1ml salt
3. Cream the butter, coconut oil and the sugar. Add the
100 ml butter
eggs, almond milk, and vanilla essence and mix
80 ml coconut oil together.
125 ml sugar 4. Add the dry ingredients, beating until well combined.
4 large eggs The mixture should be thick. If not, add in a bit more
coconut flour being careful not to overdo it.
15 ml milk
5. Spoon heaped teaspoonfuls onto an ungreased
5 ml vanilla essence
baking tray or silicon mat and flatten slightly, using a
fork.
6. Bake at 190°C for 8-10 minutes or until the edges start

to brown.
• This recipe is gluten-free.

12
CRUNCHIES
Ingredients Method
100g margarine 1. Preheat the oven to 160 ºC.
5ml bicarbonate of soda 2. Melt margarine, remove from the heat and add the
bicarbonate and the syrup.
10ml golden syrup
3. Mix the dry ingredients together and combine the
250ml rolled oats
melted mixture.
125ml cake flour
4. Press into a baking tin and bake at 160°C until
125ml castor sugar golden brown for 40-45 minutes.
125ml coconut 5. Remove from the oven and cut into squares while
still warm. Store in an airtight container.
• Crunchies will store well in the deep-

freeze for 6 months.

13
PEANUT BUTTER AND

CHOCOLATE BISCUITS
Ingredients Method
250ml smooth peanut 1. Preheat the oven to 180°C and line a baking tray with
butter baking paper.
15ml fat-free milk 2. Combine all ingredients in a mixer or food processor

and process just until it forms a cohesive dough.
1 jumbo-size egg
3. Roll the mixture into walnut-sized balls. Place on a
125ml huletts sugalite
baking tray, leaving space for the biscuits to spread
25g cocoa powder as they bake. Flatten each ball slightly with a fork.
3ml vanilla extract 4. Bake at 180⁰C for 10 minutes. When done, remove
1ml baking powder from the oven and leave on the baking tray until cool.
pinch of salt

• Huletts sugalite can be replaced
with the same quantity castor
sugar.

14
TRADITIONAL
“SOETKOEKIES”
Ingredients Method
500g cake flour 1. Preheat the oven to 220 °C, line and grease a
baking tray using baking paper.
3ml salt
2. Sift the flour, salt, cloves, cinnamon, ginger,
3ml ground cloves
sugar and bicarbonate of soda together.
3ml cinnamon
3. Rub the margarine until the mixture resembles
5ml ground ginger
breadcrumbs. Add the ground almonds.
300g sugar
4. Whisk the wine and egg together and add it to
5ml bicarbonate of soda the flour mixture. The mixture will look dry, but
it will come together to form a dough when
200g margarine
kneaded.
80g ground almonds
5. Roll out the dough as thin as possible and cut
1 egg
out the biscuits using a cooking cutter.
50ml white wine
6. Place on baking trays and press an almond in
20g blanched almonds the centre of each biscuit. Bake at 220°C for
about 10 minutes, or until golden brown.

15
VIENNESE BISCUITS
Method
Ingredients
1. Preheat the oven to 160°C and grease a baking
125g butter
tray.
40ml castor sugar 2. Cream the butter and sugar together by beating
1 egg yolk with an electric beater. Add the egg yolk and beat
well. Add the essence.
2ml vanilla essence
3. Sift the flour, corn flour and salt together and blend
220ml cake flour into the butter mixture until it is a soft dough.
30ml corn flour 4. Spoon into a piping bag with a large nozzle and pipe
s-shapes or roll spoonful’s in the palm of your hand
1ml salt
and place on a greased baking tray.
Icing sugar 5. Bake at 160 ºC for 20 to 25 minutes or until light
golden brown.
6. Dust lightly with icing sugar before serving. Store in
an airtight container.
• Dip one end of each biscuit into melted chocolate

16
CAKES

17
ICING FOR CAKES
15 minutes None Icing for 1
Ingredients Method
Baking margarine or 1. Take ¼ to ½ block of soft margarine or butter and place
butter in a large mixing bowl.
Icing sugar 2. Add ¼ to ½ a packet of icing sugar. Beat with an

electric beater. Initially it will be difficult to mix but it will
5ml vanilla essence
come together. Mix for at least 10 minutes.
Food colouring
3. Add the vanilla essence and food colouring and mix
well.
4. Judge whether you need more icing sugar or colouring

depending on the colour and thickness you want.
5. Spread the icing sugar on the cake, or place in a piping

bag and pipe to decorate the cake.

18
BUTTER CAKE
30 min 30 min 1
Ingredients Method
150g margarine 1. Preheat the oven to 190°C. Prepare two cake tins.
250ml (210g) castor 2. Cream the margarine and castor sugar together using an
sugar electric mixer.
3. Add the egg yolks and beat until light and fluffy. Add the
4 extra-large eggs,
vanilla essence.
separated
4. Sift the flour, baking powder and salt together.
5ml vanilla essence
5. Combine the flour mixture, alternately with the milk and
500ml (240g) cake flour
water, to the creamed mixture using a spatula.
10ml baking powder
6. Whisk egg whites with the cream of tartar until soft peaks
2ml salt form using an electric beater. Fold the egg whites into the
flour mixture.
125ml milk
7. Pour into the two cake tins and bake for 30-35 minutes.
80ml water
8. Cool slightly in the pans before turning out onto a wire
5ml cream of tartar
rack to cool completely.

19
BROWNIE CAKE
20 minutes 25 min 1
Method
Ingredients
1. Pre-heat the oven to 180°C and prepare a 20 cm baking tin.
120g dark chocolate
Grease and line the bottom with a round of greased baking
120g unsalted butter paper.
2. Chop the chocolate into small pieces.

180ml sugar
3. In a double-boiler or metal/glass bowl set over a pot of
3 large eggs
simmering water – melt the chocolate and butter, stirring until
120ml unsweetened smooth.
cocoa powder 4. Remove the bowl from the heat, whisk the sugar into the
chocolate mixture then add the eggs and whisk well.
5. Sift the cocoa powder over the chocolate mixture and whisk
until just combined.
6. Pour the batter into the pan and bake for 25 minutes, or until
top has formed a thin crust.
7. Cool in the pan on a rack for 5 minutes and invert to a serving

plate.
8. Dust cake with additional cocoa.
9. Cake keeps after being cooled completely – in an airtight

container.

20
CARROT CAKE
Method
Ingredients
1. Preheat the oven to 190°C and prepare a cake tin by
125ml oil
greasing and lining it with baking paper.
25ml cold water
2. Beat the oil, water and castor sugar with an electric beater
190ml castor sugar until light and foamy. Add the eggs one by one and beat
well each time. Add the grated carrots.
3 extra-large eggs
3. Sieve the dry ingredients together (flour, salt, bicarb,
2ml bicarbonate of soda
baking powder, cinnamon and mixed spices).
250ml cake flour 4. Add the dry ingredients to the egg mixture and stir only
2ml salt until smooth with a wooden spoon.
5ml baking powder 5. Pour the batter into the prepared cake tin and bake for 15
to 20 minutes. The cake is ready when it springs back
5ml cinnamon
when you touch the middle of the cake, and does not
2ml mixed spices leave a finger print.
250ml finely grated 6. Leave the cake in the tin to cool for a while. Remove the
carrots (about 4) cake by turning it onto your serving plate and pull the
paper off. Leave to cool completely before you decorate
it.

21
CREAM CHEESE ICING

(FOR CARROT CAKE)

enough for 1
5 minutes None
cake
Ingredients Method
250ml Icing sugar 1. Cream the cream cheese, margarine and icing
sugar together until smooth and spreadable
25ml Soft margarine
consistency. Add the vanilla essence.
75ml Cream cheese
2. Decorate the cake with cream cheese icing and
5ml Vanilla essence
nuts.
Pecan nuts (chopped or
whole)
30ml Chopped nuts

22
CHOCOLATE CAKE
Method
Ingredients
1. Preheat the oven to 190°C and prepare the cake tins. Measure and
3 Eggs, separated
cut two circles of baking paper to fit perfectly in the bottom of the cake
75ml Cocoa powder tins. Grease the tins with non-stick spray, place the paper rounds in
the bottom, then spray them again.
150ml Hot water
2. Separate the 3 eggs. Place the egg whites in a clean large bowl.
5ml Vanilla essence 3. Dissolve the cocoa powder into the hot water, and then add the vanilla
essence.
250ml Flour
4. Sift the dry ingredients (flour, salt, baking powder and sugar) together.
1ml Salt
5. Mix the oil, egg yolks and cocoa mixture together well.
10ml Baking powder
6. Make a well in the flour mixture and pour in the liquid ingredients. Mix
together with a wooden spoon.
250ml Sugar
7. Beat the egg whites using an electric beater to the stiff peak stage.
125ml Oil
Add about ¼ of egg whites to the cake mixture and use a large metal
spoon to stir in. Add the rest of the egg whites on top of the cake
mixture and gently fold into the mixture.
8. Divide the batter into the two prepared cake tins, and place in the
preheated oven. Bake for 15-20 minutes.
9. Leave the cake in to tins to cool for a while. Remove the cake by
turning it onto your serving plate and pull the paper off. Use icing,
caramel or jam as spread between the layers. Leave to cool
completely before you decorate it.
23
CUP-A-CAKE
Ingredients Method
60ml Cake flour 1. Add all the ingredient in a microwaveable cup and
mix together.
15ml Sugar
2. Place in the microwave on high for 3-4 minutes.
30ml Cocoa powder
3. Decorate as preferred.
1 Large egg
45ml Milk
45ml Sunflower oil
5ml Vanilla essence
3ml Salt

24
GLUTEN-FREE SPONGE CAKE
Ingredients Method
500ml Health connection 1. Pre-heat oven to 180°C, line and grease a cake tin.
gluten free cake flour 2. Sift flour, baking powder and salt together and add
250ml sugar the sugar.
10ml baking powder 3. Mix the egg yolks, water and essence well.
Pinch of salt 4. Make a hole in the middle of the dry ingredients and
add the egg mixture. Mix well.
6 eggs, separated
5. Add the cream of tartar to the egg whites and beat
250ml water
until soft peaks.
10ml vanilla/lemon
6. Fold the egg whites into rest of the mixture.
essence
7. Pour the mixture into the cake tin.
2ml cream of tartar
8. Bake for 20-30 minutes or until golden brown.
125ml sunflower oil
• Vanilla essence can be replaced with the same volume of

lemon, almond or peppermint essence.

25
EASY BAKING

26
BASIC MUFFINS
15 min 15-20 min 12
Method
Ingredients
1. Preheat the oven to 220°C and prepare a muffin
250ml Cake flour
pan.
10ml Baking powder
2. Sieve the dry ingredients together.
1ml Salt
3. Beat the egg and milk and add the oil.
15ml Sugar
4. Add the egg mixture to the dry ingredients and mix
1 Egg, beaten
until only just mixed.
125ml Milk
5. Fill muffins pans 2/3 full and bake for 15-20
25ml Oil minutes at 220ºC.
6. Turn out onto a wire rack to cool.

27
HERB SCONE MIX
15 minutes 20 minutes 12 wedges
Ingredients Method
500ml cake flour 1. Preheat the oven to 180°C and grease a baking tray.
15ml baking powder 2. Sift the flour, baking powder, bicarbonate of soda and
salt together.
1ml bicarbonate of soda
3. Add the castor sugar, herbs and melted butter.
3ml salt
4. Add the milk and mix lightly to a soft, sticky dough.
15ml castor sugar 5. Turn the dough onto a lightly floured surface and
60ml chopped fresh mixed knead very lightly until smooth.

herbs or 20 ml mixed dried 6. Press to a round shape to the thickness of about 3 cm
herbs and about 18 cm in diameter.
7. Place onto a greased baking tray and mark into 8
50g butter or margarine,
melted wedges by cutting lightly into the dough.
8. Brush with beaten egg and milk.
125ml milk
9. Bake in a preheated oven at 180°C for about 20
1 beaten egg minutes.
15ml milk for glazing
250ml plain yoghurt

Variation:
1 egg, beaten Add 125 ml grated matured cheddar cheese.

28
PANCAKES
20 minutes 1 hour (30 minutes standing time) 12
Ingredients Method
500ml flour 1. Sift the flour, baking powder and the salt together.
2ml salt 2. Whisk the egg yolks, water, oil, vinegar and milk
together. Make a well in the flour and add the liquid
2ml baking powder
ingredients into the flour. Using an electric beater,
3 eggs, separated start in the middle and mix all the flour slowly into the
750ml water liquid ingredients until the mixture is smooth.
125ml sunflower oil 3. Beat the egg whites until the soft peak stage.
5ml vinegar 4. Fold into rest of mixture. Leave the mixture to stand
for least 30 minutes.
250ml milk
5. Lightly grease a non-stick frying pan. Pour a ladle full
of the mixture into the pan.
6. Flip the pancake and fry on the other side is golden

brown.
7. Serve with cinnamon sugar.
• For gluten free pancakes replace flour

with the same quantity Health
connection gluten free flou

29
SWEET OR SAVOURY YEAST

CHELSEA BUNS
2.5-3 hours 30 minutes 24
Ingredients Method
625ml cake flour 1. Preheat the oven at 180 ºC and grease a baking tray using butter.
2ml salt 2. Melt the butter in the milk and add the lukewarm water.
50ml sugar (only with sweet filling) 3. Add the milk mixture into a well in the flour, together with the beaten
10g instant dry yeast egg. Start in the middle and mix and gradually mix the flour into the
liquids to from a soft dough.
50g butter
4. Transfer the dough to a lightly floured surface and knead for at least
50ml lukewarm milk
10 minutes.
1 egg, beaten (room temperature)
5. Place a drop of oil in a plastic bag and rub to coat the inside of the
100ml lukewarm water
bag. Place the dough into the bag, into a large bowl. Leave to rise
CHOICES FOR FILLING: Margarine, until it has doubled in size (15 to 20 minutes).
sugar, soaked raisins and cinnamon
6. Remove the dough from the bag.
Cheese of your choice, onion and
fried bacon 7. Divide the dough in half and roll each half out on a lightly floured
surface to a rectangle of about 30 x20 cm. Spread the filling on the
Olive oil or pesto
dough, and roll up, starting with the wide side. Slice the roll into 2 cm
Tomato and herbs slices and place the slices flat on the baking tray. Cover and allow to
Glacé Icing: proof for another 20 minutes.
40ml milk 8. Bake at 180°C for 25 to 30 minutes or until golden brown.
250ml icing sugar (sifted) 9. Mix the ingredients for the glace and drizzle over when the buns
cooled.

30
HEALTHY BAKING

31
COTTAGE CHEESE AND OAT

FLAPJACKS
15 minutes 1-hour (30 minutes to rest) 24
Method
Ingredients
1. Place the oats in a blender or food processor and blitz to a
1 cup low-GI oats
grainy ‘flour’.
250g low-fat chunky 2. Add the remaining ingredients and process until the mixture is
cottage cheese the consistency of pancake batter. Leave to rest at room
temperature for 30 minutes.
1 extra large egg
3. Spray non-stick frying pan with olive oil cooking spray and
3 extra large egg whites preheat.
4 sticks Canderel with 4. Drop two tablespoonsful of batter per flapjack into the pan and
stevia leave to fry. When bubbles appear on the surface, turn the
flapjacks over and fry on the other side.
3ml vanilla essence
5. Serve warm or cold, topped with fresh strawberries or some
Olive oil non-stick spray jam, cheese or syrup.
Fresh strawberries
• Oats are naturally gluten-free but are usually
contaminated with flour containing gluten during
packaging.
• If care is taken to purchase gluten-free oats, this
recipe will be gluten and sugar-free.

32
GRANOLA PANCAKES
Method
Ingredients
1. Place the granola, oats, bananas, eggs, milk and
125g (1 cup) granola
baking powder in a blender. Blend until smooth. Set
50g (1/2 cup) rolled oats
aside for 5 minutes to rest.
2 bananas, peeled
2. Heat a small non-stick frying pan over medium heat.
2 eggs Spray with oil. Drop 1/4-cupfuls of batter into the pan.
Fry until small bubbles appear on the surface. Flip and
250ml (1 cup) low-fat
fry for 1 minute or until cooked through. Repeat with
milk
the remaining batter.
2ml baking powder
3. Serve the pancakes with yoghurt, maple syrup and
To serve: Coconut or
berries.
Greek-style yoghurt,
maple syrup, raspberries
and strawberries
• If care is taken to purchase gluten-free granola and

oats, this recipe could be gluten and sugar-free.

33
HEALTHY BRAN AND DATE

MUFFINS
Method
Ingredients
250g dates, cut into small 1. Preheat the oven to 180°C and prepare a muffin pan.
pieces 2. Mix dates, boiling water, baking soda and raisins and
250ml boiling water allow to cool.
10ml bicarbonate of soda 3. Sift dry ingredients together.
500ml cake flour 4. Add all the remaining wet ingredients to the date mix
250ml wheat bran after cooling down and mix very lightly using a
5ml mixed spice wooden spoon.
2,5ml salt 5. Spoon into the muffin pan, filling each to 2/3 full.
250ml raisins Bake for 25 minutes at 180°C.
1 granny smith apple, 6. Turn out onto a wire rack to cool.

grated with the skin on
2,5ml vanilla essence
75g butter, melted
250ml plain yoghurt
• These muffins freeze well for up to 1 month.
1 egg, beaten

34
HEALTHY OAT BREAD
20 minutes 1 hour 1 loaf
Method
Ingredients
1. Preheat the oven to 180°C and grease a baking tray.
150ml oats
2. In a large bowl, mix the oats, oat bran, flour,
250ml oat bran
Pronutro, baking powder, salt and sugar.
375ml cake flour
3. Beat the egg, milk and water together for not longer
250ml Pronutro
than 1 minute.
20ml baking powder
4. Combine egg mixture with flour mixture and stir using
5ml salt a wooden spoon until dry ingredients are just
moistened.
20ml sugar
5. Work the dough into a soft ball with your hands, using
1 egg
more oats to prevent it from sticking to your hands.
200ml low fat milk
Cover the ball of dough with oats and form into a
20ml water round loaf shape.
6. Place on a baking tray and bake for about 1 hour at

180⁰C.
• The Pronutro can be substituted with 125 ml soy flour

and 125 ml digestive bran.

35
LEMON DRIZZLE CAKE
Method
Ingredients
1. Preheat the oven to 180°C and grease a loaf pan.
300ml cake flour
2. Combine the flour, baking powder, xylitol, eggs and lemon zest
7ml baking powder
in a bowl and fold together with a wooden spoon.
225g Xylitol 3. Melt the margarine in the microwave and stir into the mixture.
3 large eggs 4. Spoon the mixture into a loaf tin that has been sprayed with olive
oil cooking spray.
Finely grated zest of 2
5. Bake in at 180⁰C for 25 minutes.
large lemons
6. Towards the end of the baking time, place the lemon juice and
125g reduced fat
sweetener in a small saucepan. Bring to the boil, stirring it with
margarine spread
a wooden spoon for 2-3 minutes to reduce slightly.
Juice of 2 large lemons 7. When the cake comes out of the oven, poke holes in it with a
wooden skewer and pour the lemon drizzle over the cake.
3 sticks Canderel with
Leave the cake in the loaf tin until cool, then turn out onto a rack.
sucralose
Olive oil cooking spray

Xylitol is a sugar alcohol that provide fewer
calories than sugar and has a cooling sensation
in the mouth. Canderel and sucralose are non-
nutritive sweeteners. A mixture of sweeteners is
used to provide a more acceptable sweetening
profile.

36
LOW GI CHOCOLATE
BROWNIES
Method
Ingredients
1. Preheat the oven to 180°C and prepare a 16 x 26 cm baking
150-200g (2-3) sweet
tray with non-stick spray.
potatoes
2. Peal the sweet potato and cut into chunks. Boil in a little water
125ml quinoa until soft, then mash to a smooth consistency. Set aside to cool.
500ml water 3. Place quinoa in a saucepan with water. Bring to the boil and
cook for 15 minutes, then drain and set aside until completely
125ml reduced fat cool.
margarine spread
4. Place the cooled quinoa, margarine and milk in a blender or
125ml fat-free milk food processor and blitz for 5 minutes, until smooth.
180ml cocoa powder 5. Add the cooled sweet potato mash, together with the rest of the
ingredients, and mix by hand until well combined.
180ml Xylitol
6. Pour the mixture into the baking tray. Bake at 180⁰C for 40
5ml baking powder minutes.
5ml bicarbonate of soda 7. Leave to cool and cut in squares.
5ml vanilla extract

Quinoa (pronounced KEEN-wah) is technically a fruit (not
a cereal) and is gluten-free. It is a very good source of
protein and is very popular among vegetarians.

37
WHOLEWHEAT POPPY SEED

RUSKS
4-5 hours 25 minutes 60
Method
Ingredients
½ cup poppy seeds 1. Place the poppy seeds and milk in a small saucepan. Bring to
500 ml fat-free milk the boil, then lower the heat and simmer or 10 minutes. Strain
500 ml (280 g) cake flour the poppy seeds and reserve (you can discard the milk).
2. Combine the dry ingredients in a large bowl, mixing together
½ cup whole-wheat Pronutro
well.
½ cup banana flavoured
Futurelife 3. Add the remainder of the ingredients, including poppy seeds
and stir to combine.
½ cup oat bran
4. Spray a 34 x 24cm oven pan with non-stick spray and line
¼ cup Huletts sugalite
with baking paper.
5 ml baking powder
5. Pour mixture into an oven pan and smooth the surface.
5 ml bicarbonate of soda
6. Bake in a preheated oven at 180⁰C for 25 minutes.
Pinch of salt 7. Cut into preferred rusk size pieces.
300 ml granadilla-flavoured 8. Place the rusks on a baking sheet and bake in a very low oven
yogi sip
(70⁰C-90⁰C), with the oven door slightly open for 3 hours or
2 extra-large eggs
until rusks are crisp and dry.
125 ml canola oil
60 ml agave syrup (or sugar)
Finely grated zest of 3 Agave syrup is a light syrup from the agave plant, often used as
lemons a substitute to sugar in health food products. It consists
primarily of fructose and glucose and is sweeter than sugar.

38
PUDDING

39
BREAD AND BUTTER PUDDING
20 min 30-40 min 1
Method
Ingredients
1. Preheat the oven to 180°C and prepare an oven proof baking
6-8 slices of soft white
dish.
bread, buttered (butter or
2. Cut each slice of bread in half and then into quarters, leaving the
margarine)
crusts on.
250ml milk
3. Arrange one layer at the base of the dish, sprinkle the raisins
75ml cream or ideal milk over evenly, and then repeat with another layer of bread and
raisins.
75ml castor sugar
4. Place the milk and cream in a mixing bowl. Stir in the lemon
3 large eggs zest and vanilla essence.
5ml vanilla essence 5. Whisk eggs first in a separate bowl, and then whisk into the milk
mixture.
½ lemon rind grated finely
6. Pour over the bread, making sure the bread is soaked. Sprinkle
50ml raisins, currants or
the nutmeg over.
sultanas
7. Bake on the middle shelf for 30-40 minutes or until the top is
Pinch nutmeg golden brown and crusty.
8. Remove and leave for a few minutes before serving. Serve with
custard.

40
CHOCBERRY PUDDING
15 Minutes 1 hour 1 loaf
Ingredients Method
1. Preheat oven to 180⁰C and grease a 200 x 70 mm baking dish, using

500g fresh strawberries
non-stick spray.
10ml brown sugar 2. Wash and quarter 250 g of the strawberries and place them in a
saucepan on low heat. Add the brown sugar, water and vanilla essence
60ml boiling water
and simmer gently while making the sponge mixture.
5ml vanilla essence 3. Cream margarine and sugar together.
90ml margarine 4. Sift the flour, cocoa, baking powder and salt into a separate bowl. Add
the oat bran and lift a few times with a spoon to incorporate air.
100ml sugar
5. Add the egg white to the margarine and sugar mixture one by one,
125ml self-raising flour alternating with one or two tablespoons of the dry ingredients. Use an
electric beater to ensure good blending.
60ml cocoa powder
6. Fold the rest of the dry ingredients and the strawberry mixture and milk
10ml baking powder into the batter.
3ml salt 7. Lightly grease and spoon the strawberries and batter into the baking
dish.
60ml oat bran
8. Place in the oven and bake for 25-30 minutes until done.
1 egg 9. When ready to serve, decorate with remaining strawberries.
1 egg white
• Frozen strawberries may be used.
60ml fat-free milk

41
DRUNKEN PEAR CRUMBLE
Method
Ingredients
1. Preheat the oven to 180°C.
6 pears, peeled, halved
and cored 2. Heat the water, honey, brandy or sherry, cinnamon
stick and vanilla in a saucepan.
250ml water
3. Poach the pears in the simmering liquid for 10-15
125ml honey
minutes until soft.
125ml brandy or sherry
4. Remove pears from the pot, place on a baking tray and
1 cinnamon stick set aside.
5ml vanilla essence 5. Reduce the liquid in the saucepan to a syrup by
100g ginger nut biscuits allowing to boil until most of the water evaporated.
50g oats 6. Blitz the biscuits, oats, sugar, flour and ground
cinnamon together in a food processor until coarse.
50g treacle sugar
Rub in the butter.
50g cake flour
7. Sprinkle the crumble over the pears.
5ml ground cinnamon
8. Bake for 15 minutes at 180⁰C.
80g butter
9. Remove the cinnamon stick and serve the syrup over
the pears.

42
MICROWAVE “SOUSKLUITJIES"
Preparation Time Cooking Time Serves
Ingredients Method
Sauce: Sauce:
500ml water 1. Mix the water, sugar and salt in a 2-litre glass bowl
100ml sugar with a lid and microwave on high for 5 min.
10ml butter
2. Mix cinnamon and corn flour and add 20 ml cold
2,5ml cinnamon
water and mix to make a smooth paste.
25ml corn flour
3. Add the paste to the sugar mixture and microwave
“Kluitjies”:
for 3 min on high. Stir after every minute.
125ml cake flour
“Kluitjies”:
5ml baking powder
4. Mix the dry ingredients and cut in the butter.
2,5ml salt
5. Mix the milk and egg and add to the flour mixture.
10ml butter, melted Mix well.
30ml milk 6. Put teaspoons full in the warm sauce.
1 egg 7. Cover the dish and microwave for 2 minutes on
30ml melted butter to high.
pour over 8. Melt 30 ml butter and pour over and sprinkle with
cinnamon sugar.

Covid 19 Baking Recipes

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Covid 19 Baking Recipes

Uploaded by

Copyright:

Available Formats

COVID-19

Recipe booklet for baked treats and

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

GRANOLA PANCAKES ................................................................................................................. 32

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

Enjoy baking all of these delicious treats as much as we did!

Our top tips for baking:

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

Preparation Time Cooking Time Makes

• Gluten-free banana bread: Replace cake flour with

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

BASIL AND PEPPER

Preparation Time Cooking Time Makes

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

EASY YEAST BREAD

Preparation Time Cooking Time Makes

2-3 hours 30 min 2

1. Preheat the oven to 200˚C and prepare two 20 cm loaf pans.

30g margarine dough. Add 30 ml extra liquid if necessary.

9. Divide the dough into 2 sections placing each portion into a

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

EASY SAVOURY BREAD

Preparation Time Cooking Time Makes

250ml self-raising flour 1. Preheat the oven to 180ºC.

25ml grated cheddar 2. Dissolve the soup mix in the buttermilk.

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

Preparation Time Cooking Time Makes

6. Bake at 190°C for 8-10 minutes or until the edges start

• This recipe is gluten-free.

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

Preparation Time Cooking Time Makes

100g margarine 1. Preheat the oven to 160 ºC.

• Crunchies will store well in the deep-

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

PEANUT BUTTER AND

Preparation Time Cooking Time Makes

15ml fat-free milk 2. Combine all ingredients in a mixer or food processor

• This recipe is gluten-free.

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

Preparation Time Cooking Time Makes

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

Preparation Time Cooking Time Makes

• Dip one end of each biscuit into melted chocolate

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

ICING FOR CAKES

Preparation Time Cooking Time Makes

15 minutes None Icing for 1

Baking margarine or 1. Take ¼ to ½ block of soft margarine or butter and place

butter in a large mixing bowl.

Icing sugar 2. Add ¼ to ½ a packet of icing sugar. Beat with an

4. Judge whether you need more icing sugar or colouring

5. Spread the icing sugar on the cake, or place in a piping

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

Preparation Time Cooking Time Makes

sugar electric mixer.

T: +27 51 401 2572 | E: cronjen@ufs.ac.za | www.ufs.ac.za/consumerscience

Preparation Time Cooking Time Makes

120g unsalted butter paper.

2. Chop the chocolate into small pieces.

7. Cool in the pan on a rack for 5 minutes and invert to a serving