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Guilt-free dessert!

My daughter loves going through my recipe books and finding delicious things to bake. I like to feed my family healthy foods and sometimes there is a clash between us when she wants to bake sugary treats and I don't have the ingredients to hand because my cupboards are stocked with healthy alternatives.

A few days ago, she came across a recipe in the "Chocolate Covered Katie" recipe book that satisfied her need to make a tasty treat and my need to use healthy ingredients. Chocolate covered Katie is a healthy dessert website, which we love looking through.

My daughter adapted Katie's carrot cake bars using a tin of pumpkin purée which we had in the cupboard.

These make a tasty snack to have on hand for when the children get home from school.


1 cup plain wholemeal flour

¼ cup xylitol

2½ teaspoons cinnamon

1 teaspoon baking powder

½ teaspoon salt

½ cup raisins

1¼ cup pumpkin purée

¼ cup milk

¼ cup olive oil

2 tablespoons ground flaxseeds


Preheat the oven to 180ºC and lightly grease a 9x13 inch baking tray.

In a large bowl, combine flour, xylitol, cinnamon, baking powder, salt and raisins.

In another bowl, mix the pumpkin, milk, oil and flaxseeds.

Pour the wet ingredients into the dry and stir until combined.

Transfer the batter to the baking tray, and bake for 15 minutes until firm.

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