Healthy Desserts Made Using Rapeseed Oil

cupcake - healthy eatingWe all know the advantages of using rapeseed oil as our cooking oil of choice, rather than the traditional alternatives such as vegetable oil or sunflower oil, but not as many of us know the benefits of using this delicious oil as a replacement ingredient in some of our favourite desserts, changing them from naughty treats into a truly healthy option.

When trying to become fit and healthy it helps to have a basic understanding of the essential vitamins and minerals we need to push us in the right direction, but past that it’s really a case of making smart choices so we can then move forward and choose to cook using healthier ingredients, such as rapeseed oil in place of a less healthy alternative, so to slowly but surely increase our overall health.

For some delicious, healthy dessert recipes using rapeseed oil to put you on this path right away, look no further than the wonderful four examples below:

Scrumptious Carrot Cake

There’s something about carrot cake that makes us go weak at the knees, with carrot cake being voted at the United Kingdom's favourite cake, according to a Radio Times survey from 2011. Though carrot cake in its traditional form has been incredibly popular since the second world war, you can easily make a much healthier version using non-traditional cooking oils to suit your pallet.

To make carrot cake using rapeseed oil, use 75ml of rapeseed oil in replacement of butter during the cooking process, then cook the cake as you normally would using traditional ingredients. Making this one, simple change will reduce the saturated fat of your carrot cake by a staggering sixty percent.

Warm Oat and Blueberry Muffins

Once again replacing butter with rapeseed oil for a significantly healthier dessert, don’t be afraid to cook up a large batch of warm oat and blueberry muffins at a time, as once cool they are ideal for freezing to be enjoyed at a later date.

When you sit down with all your ingredients, swapping butter with rapeseed oil will reduce the overall saturated fat per oat and blueberry muffin by approximately seventy-seven percent. When looking for a healthy cooking oil available at Fussels Fine Foods take note of this difference, as only rapeseed oil can make that much of a difference between an unhealthy and, eventually, healthy dessert.

Unbelievable Chocolate and Cranberry Brownies

Though swapping out your cooking oil in this delicious traditional recipe doesn’t make as big a difference on the health factor as the previous two, when you also swap out your regular flour with self-raising wholemeal flour you’ll note a fairly substantial positive difference.

Obviously, chocolate brownies are never going to tip the health balance entirely, but these particular brownies certainly try their best.

Fruit-Packed Buttermilk Pancakes

Though pancakes are two fairly different desserts in the United Kingdom compared to the United States, this recipe can work well for both so long as you swap in your own traditional methods of piecing them together.

With pancakes being one of America’s favourite breakfast foods it’s no surprise that rapeseed oil has found a way to make them healthier, using one tablespoon of oil in the actual ingredients, as well as extra in the pan for frying the pancakes, for potentially the healthiest fried breakfast you will have ever tasted.

In conclusion, we all know the advantages of using rapeseed oil as our cooking oil of choice, rather than the traditional alternatives such as vegetable oil or sunflower oil, with some great desserts made using rapeseed oil including a scrumptious carrot cake, warm oat and blueberry muffins, unbelievable chocolate and cranberry brownies, and fruit-packed buttermilk pancakes.

About the Author:

Fussels Fine Foods is a company that believes in high quality simple food in the positive values of sustainable farming. To know about the kind of cooking oil available at Fussels Fine Foods, visit their website.

Vegetable Minestrone Soup

Vegetable Minestrone Soup

This soup is a great winter warmer and super easy to make. It is also very healthy and a great meal if you are a bit short on your Five-A-Day.

 

 

 

Ingredients

1 tsp / 5ml Olive Oil

1 Onion, chopped

1 Leek, sliced

2 Celery sticks, chopped

2 Carrots, diced

2-3 Garlic Cloves, crushed

600ml / 1 pint / 2.5 Cups Vegetable or Chicken stock

2 x 400g / 14 oz cans of Chopped Tomatoes

50g / 2oz / 0.5 cup of Frozen Peas

100g / 2 oz / 0.75 cups Soup pasta or Macaroni

Fresh herbs such as Parsley, Coriander or Basil

Salt and Pepper

Method

Vegetable Soup Cooking1) Heat the Olive Oil in a large pan. Add the onions and garlic and cook until transparent, around 5-10 minutes. You do not want the onion to go brown.

2) Add the Carrots, Celery and Leek into the pan with the stock. Bring to the boil and then allow to simmer for 10 minutes.

3) Add the tomatoes, frozen peas and the pasta. Simmer for 10 minutes.

4) Season to taste with the salt and pepper.

5) Add the chopped herbs and serve.

Vegetable Minestrone Soup Cooking

You can add whatever vegetables you have to this soup to make it unique. I added Mangetout, Green Beans and Sweetcorn to mine. 

The soup is quite thick when cooked, you can add some water or more stock to it if you prefer a slightly thinner soup.

 

 

Calories – 110Kcals

Fat – 1.4g, Saturated – 0.2g

Cholesterol – 0.5g,

Carbohydrate – 23g,

Fibre – 3.3g

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