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We were invited to be part of the Ashlea Medical Practice's Ashtead Family Health Day on Saturday 8th September to help educate the community on ways that they can improve their general health. Of course, the goal was to provide refined sugar free or reduced refined sugar cakes, so our foodies got together and created some tasty treats, which sold well and raised money for Ashtead WIng and our chosen charity of LeatherHead Start, and here are the recipes so you can recreate them at home for your families and friends.

Our Recipes

Beetroot Chocolate Brownies
  • 250g unsalted butter, cut into cubes

  • 250g dark chocolate (about 70% cocoa solids), broken into pieces

  • 3 medium eggs

  • 140g self-raising flour

  • 10g cocoa powder

  • 250g beetroot, cooled, peeled and grated

  • A little runny honey, to taste.



  1. Grease and flour a shallow baking tin, approximately 20 x 25cm.

  2. Put the butter and chocolate in a heatproof bowl over a warm pan of water, ensuring the bottom of the bowl does not touch the water, stir until the chocolate and butter melts. Stand to cool.

  3. Measure out the flour and the cocoa powder, mix together well.

  4. Whisk the eggs and honey together in a large jug until combined.

  5. In a mixer, blend the chocolate mixture and the grated beetroot and then and the dry ingredients a little at a time, alternating with a little of the egg & honey mixture, until all used. Be careful not to over-mix or it will make the brownies tough.

  6. Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20 – 25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it.

  7. Don't be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting as required.

Quinoa Breakfast Cookies
  • 1/4 cup sultanas

  • ½ cup cooked quinoa

  • 1 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract

  • 1/2 melted butter

  • 1/2 flour



  1. Preheat the oven to 350ºF. Line a baking sheet with parchment and set aside.

  2. In a large mixing bowl, mix together all the ingreients.

  3. Roll 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten with your fingers.

  4. Bake cookies for 15 - 20 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.

Apple Rose Tartlets
  • 2 1/2 medium/large red skinned, tart apples, washed

  • 1/2 cup apricot jam

  • 1 lemon, juiced

  • 1 cup water

  • powdered sugar for garnish

  • 1 pkt frozen puff pastry



  1. Take pastry out of fridge; roll into large rectangle about 1/8th inch thin.

  2. Combine the juice of one lemon and the water; set aside.

  3. Wash, halve and carefully core apples; thinly slice and place in lemon water.

  4. Continue until all apples are sliced; ensure slices are completely immersed in water and microwave on high for 3 minutes.

  5. Strain apples and place into another container; While apples cool, slice pastry into 2-inch lengths.

  6. Spread a scant tablespoon of honey or crème pate, down middle of each pastry portion.

  7. Using about 9 thin, somewhat pliable apple slices, layer them overlapping one another over 1/3 of the length of one strip of pastry.

  8. Once the end of the pastry is covered with overlapping apple slices, start back at the bottom of the pastry strip; fold the flap of pastry over onto the apples, so the apples are only covered half way by the pastry.

  9. Roll the length of dough into a snug circle, to make a rose.

  10. Gently lift the apple rose and place it into a muffin tin; continue with each until all are complete.

  11. Bake at 350F for 40-45 minutes, or until a light golden; avoid burning the edges of the apples.

  12. Remove from oven; best served warm with cold cream or ice cream.  Can be carefully reheated.

Banana Flapjacks
  • 100g butter

  • 3 tbsp honey

  • 45g raisins

  • 25g dessicated coconut

  • 160g oats

  • 2 mashed ripened bananas



  1. 100g butter melted with 3 tbsp honey. 

  2. Add 45g raisins, 25g dessicated coconut and 160g oats. 

  3. Mix altogether off the heat and add two mashed well ripened bananas. 

  4. Spread out in a greased dish or tray and bake at 180C for 30mins. 

  5. Cut whilst hot and leave to cool before storing in a tub. 

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