Healthy Food Guide carrot and pecan squares
Healthy Food Guide carrot and pecan squares
PREP 10 min COOK 15 min + cooling SERVES Makes 16
Ingredients
130g wholemeal plain flour
1½tsp baking powder
60g light muscovado sugar
1tsp ground ginger
½tsp ground allspice
Zest 1 orange
100g carrots, coarsley grated
2 eggs, lightly beaten
60g low-fat spread, melted
3tbsp skimmed milk
50g pecans, toasted and chopped
125g extra-light soft cheese
½tsp ground cinnamon
1tbsp icing sugar, sifted
Method
Heat the oven to 180°C/fan 160°C/gas 4. Line a 20cm square cake tin with baking paper, leaving a 2cm overhang.
Combine the flour, baking powder, sugar, ginger, allspice, orange zest and grated carrot in a medium bowl. Add the eggs, melted spread, milk and half the pecans and stir again to combine. Pour the mixture into the prepared tin and smooth the surface. Bake for 15 min or until an inserted skewer comes out clean. Cool completely in the tin.
Mix the soft cheese, cinnamon and icing sugar together in a small bowl. Spread the mixture over the cooled bake, then scatter with the remaining pecans and cut into 16 squares.
PER SERVING
97kcal
5.8g sugar
3.4g protein
1.4g fibre
4.7g fat
0.3g salt
1g saturates
33mg calcium
11.2g carbs
0.7mg iron
For more recipes like this visit the Healthy Food Guide website www.healthyfood.co.uk
