Healthy  Recipes


Apple and Cinnamon Pancakes
No-Bake Berry Cheesecake
Healthier Anzac Biscuits
Healthy Christmas Cake
Apple and Hazelnut Tart
Low GI blueberry and banana bread
Buttermilk pancakes with glazed fruit
Glazed peaches
Oat bran and honey loaf chocolate pudding


Apple and Cinnamon Pancakes
Makes 12

2 granny smith apples, peeled, grated
1 cup reduced-fat ricotta cheese
1/4 cup caster sugar
2 eggs, separated
1 cup low-fat milk
1 cup wholemeal self-raising flour
1/2 teaspoon ground cinnamon
20g reduced-fat spread, melted
low-fat vanilla ice-cream and maple syrup, to serve


Using your hands, squeeze liquid from apple. Set aside. Place ricotta, sugar and egg yolks in a bowl. Whisk to combine. Gradually whisk in milk.

Sift flour and cinnamon over ricotta mixture. Add flour husks to bowl. Whisk until just combined. Stir in apple.

Using an electric mixer, beat eggwhites in a small bowl until soft peaks form. Using a metal spoon, stir one-third of the eggwhite through flour mixture. Gently fold remaining eggwhite through batter. Stand, covered, for 15 minutes.

Heat a non-stick frying pan over medium heat. Brush pan lightly with spread. Spoon 1/4 cup batter into pan. Spread to a 12cm circle. Cook for 2 to 3 minutes, or until bubbles appear on surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining spread and batter to make 12 pancakes. Serve with ice-cream and syrup.

Nutrition data provided is per pancake.
Recipe sourced from


No-Bake Berry Cheesecake 
Preparation time: 20 mins + chilling time

Baked cheesecake uses cream and full-fat cream cheese, as well as eggs to make it solidify. Our option substitutes gelatine for the eggs to help the low-fat cream cheese hold its form—a much healthier approach.


For The Base
•15 shredded wheatmeal biscuits
•2 tbs butter
For The Filling
•3 tsp gelatine
•1 cup boiling water
•500 g Philadelphia light cream cheese
•1 cup reduced-fat ricotta cheese
•3⁄4 cup caster sugar
•1 tsp vanilla extract
•1 cup frozen berries
•1 punnet strawberries, hulled and halved

1. Place biscuits and butter in a food processor and whiz to a coarse crumb. Press mixture into base of a 22 cm springform tin.
2. Dissolve gelatine in boiling water and set aside.
3. Beat cream cheese, ricotta, sugar and vanilla extract in a medium bowl until smooth. On low speed, gradually beat in gelatine mix. (Mixture will appear to separate but will return to creamy texture as you continue to beat.)
4. Fold in frozen berries and pour over prepared base. Refrigerate for 4 hours or overnight until set.
5. Serve topped with fresh strawberries.

Nutritional Info Per Serving: 990 kJ (236 cal), 8 g protein, 22 g carbs, 2 g fibre, 13 g fat, 8 g sat fat, 241 mg sodium

Tip: For a decorative pattern and an alternative topping, place a paper doily on top of the cheesecake and dust it with unsweetened cocoa powder. Remove doily before serving.



Healthier Anzac Biscuits
1 cup rolled oats
¾ cup wholemeal spelt flour
pinch sea salt
¼ cup corn oil
3 tbsp rice syrup
1 tbsp boiling water
1 tsp low allergy baking powder

Preheat oven to 190 degrees Celsius.

Add the oats into a mixing bowl with the flour and the salt. In a small pan heat the oil and rice syrup together. In a separate small bowl, add the boiling water to the baking powder and stir. Add it to the oil and syrup and stir continually while it fizzes up and the liquids combine. Mix the wet ingredients into the dry and combine until it forms a ball.

Roll the biscuit mixture using a rolling pin or a floured bowl (or rolling sheet). Cut the biscuits using a biscuit cutter. Bake in a preheated oven for 10 minutes.

Tip: Dampen your rolling pin and cutter to make the biscuit mix less sticky and easier to manage.

Makes 12 servings

Courtesy of


Healthy Christmas Cake
Serves 16

200 grams sultanas
200 grams prunes, pitted
200 grams figs, chopped
150 grams apricots, chopped
1 cup apple juice
1 tsp low allergy baking powder
2 tbsp grapeseed oil
1/2 cup organic plain spelt flour
1 1/2 cups organic wholewheat self raising flour
1 tsp low allergy baking powder
3 small free range eggs, beaten
blanched almonds to decorate

Preheat the oven to 170 degrees Celsius.
Combine the sultanas, prunes, figs, and apricots and place in a pan with the apple juice. Bring to the boil and simmer for 1 minute. Remove from the heat and add the baking powder and grapeseed oil. Set aside to cool.

Sift the flours and baking powder. Add the fruit mix and eggs and mix through evenly. Pour the cake mix into a greased and lined baking tin. Decorate with blanched almonds and bake for 1 1/2 hours.




Apple and Hazelnut Tart

1 1/2 cups wholemeal spelt flour
1/2 cup hazelnuts, ground
2 tbsp organic apple sauce
1/4 cup corn oil
1/4 cup water, iced
3 apples
30 grams hazelnuts, roughly chopped
1/4 tbsp cinnamon, ground
2 tbsp organic apple sauce, to glaze

Preheat oven to 180 degrees Celsius.
Mix the flour,and ground hazelnuts in a food processor. Add the apple sauce and corn oil slowly and process until the mixture resembles breadcrumbs. Add the cold water and continue to process until it forms a stiff dough ball. Place the dough in a plastic bag and refrigerate for 20 minutes. Roll out evenly and line a flan dish. Prick with a fork, cover with foil and weight with dried beans. Blind bake for 10 minutes. Remove the weights and bake for a further 10 minutes. Set aside to cool.

While the pastry is cooking, slice the apples leaving the skin on. Pile the apples into the pastry shell and top with chopped hazelnuts. Combine the cinnamon with the apple sauce and brush over the apples. Cover and bake for a further 10 – 15 minutes.
Note: To ensure it doesn’t go rancid, store ground hazelnut in the fridge in an airtight container.

Makes 6 servings


Low GI blueberry and banana bread
Serving size: Serves 10 or more


2 large ripe bananas, peeled (460g)
4 eggwhites or 2 whole organic eggs
½ cup (125ml) honey
125ml macadamia nut oil or grapeseed oil
1 teaspoon ground cinnamon
½ cup (50g) SoyaMax
2 teaspoons baking powder
1½ cups buckwheat flour
300g blueberries


  1. Preheat oven to 170°C. Mash the banana in a large bowl, then mix in the eggs, honey, oil and cinnamon. Add the protein powder, baking powder and buckwheat flour.
  2. Fold in the blueberries. Pour into a medium-sized baking tin, and bake for 50 minutes, or until cooked through. Cover with foil halfway through cooking if the bread starts to over brown.
  3. Remove from the oven and cool for 30 minutes before turning out onto a wire rack to finish cooling. Serve plain or toasted with cottage cheese or ricotta and topped with fresh fruit like sliced banana, mango and passionfruit or peach and raspberry.
  4. Store wrapped in plastic wrap in the refrigerator for up to 4 days.
  5. Makes 1 loaf.


Buttermilk pancakes with glazed fruit
Serves 4

Golden light pancakes served with warm, soft stone fruits.

1 cup (100g) oats or unprocessed oat bran
2 cups (500ml) buttermilk
1/2 cup (75g) dried fruit medley, chopped
1/2 cup (75g) wholemeal flour
2 teaspoons date sugar (or 1 cube of jaggery)
1 teaspoon bicarbonate of soda
1 egg, lightly beaten
2 teaspoons butter, melted
milk (optional)

Glazed peaches
1 tablespoon butter
1 tablespoon date sugar (or 1 cube of jaggery)
6 medium peaches or apricots or nectarines

1. Combine the oats and buttermilk in a bowl and let stand for 10 minutes.
2. Stir in the dried fruit, flour, date sugar, bicarbonate of soda, egg and butter and mix thoroughly. Let stand for up to 1 hour.
3. After standing, add a little milk if the mixture is too thick.
4. Heat a non-stick frying pan and grease lightly with butter. Pour in about 3 tablespoons of batter, cook over moderate to high heat until bubbly on top and lightly browned underneath.
5. Turn pancake to brown on other side. Repeat with remaining batter.
6. Set aside to keep warm.
7. To make the glazed fruit, melt the butter and date sugar together over medium heat in frying pan. Stir till sugar is dissolved. Add the sliced fruit and cook over medium heat 2 to 3 minutes until softened.

Serve warm over the pancakes.

Oat bran and honey loaf chocolate pudding

Serves 4

1 tablespoon sultanas or raisins
1 tablespoon rum (optional)
4 slices Burgen Oatbran and Honey bread
2 tablespoons Nutella hazelnut spread
2 eggs, lightly beaten
1/2 teaspoon ground cinnamon
1/2 cup caster sugar
1 cup (250ml) low-fat milk
1 tablespoon custard powder

1. If you want to plump the sultanas or raisins with rum, place them in a small bowl with the alcohol and heat in the microwave for 20 seconds or until the fruit is swollen.

2. Spread the Nutella thickly over 2 slices of the bread. Dot with the sultanas or raisins and sandwich together with the remaining 2 slices of bread. Cut each sandwich into 4 triangular quarters and stand upright in a 1-litre casserole dish, squashing together to fit.

3. Combine the beaten eggs with the remaining ingredients by whisking together in a jug or deep bowl. Pour the egg mixture over the sandwiches in the casserole dish and stand for 10 minutes while the bread absorbs the custard.

4. Stand the casserole dish into another ovenproof dish and add hot water to the larger dish to come halfway up the sides (bain-marie style). Bake for 40 minutes at 200C until the custard around the bread is set and golden in colour.