Have you been asked to bake something for the upcoming election or school fundraiser? Or want to make some sweet treats for a party or snacks? If you want to bake something that will make you the star of your Bake Sale, we have five delicious (and easy!) recipes for you.
Whether you’re preparing something special for an election bake sale in the next week, or taking part in yet another fundraiser, the bake sale doesn’t have to be the stuff of nightmares. Try out these five fun bake sale recipes from Truvia to stand out at that event.
Bake sale recipes:
- Banana Bread
- White Chocolate and Raspberry Blondies
- Chocolate Brownies
- Shortbread Cookies
- Fruit Scones
The Secret Ingredient for Bake Sale Recipes
Let’s face it, the last thing many of our kids need is more sugar in their lives – but don’t we all love a sweet treat? You can have your cake and eat it too! Keep that sweet taste with fewer calories when you use Truvia For Baking as a substitute for sugar. Plus, Truvia For Baking sweeteners measure spoon-for-spoon like sugar, so they are easy to substitute in your favourite recipes. Put them to the test in these fabulous bake sale recipes.
You can purchase Truvia at Coles!
Truvia for Baking Caster: is a natural, plant-based stevia sweetness with 2.7 calories per serving.
Truvia For Baking Brown: is a natural sweetener with a hint of molasses to provide a warm brown sugar-like taste and it has only 1.8 calories per serving.”
Prep time: 30 minutes ∣ Cooking Time: 50 minutes ∣ Serving Size: 10
- 85g Truvia For Baking Brown
- 3 overripe bananas
- 2 large eggs
- 2 Tbsp apple juice
- 1 Tbsp honey
- 125g unsalted butter, softened
- 250g self-raising flour
- ½ tsp ground cinnamon
- Preheat fan oven to 180°C. Mash the bananas in a bowl and add the apple juice and honey. In a separate bowl, beat the softened butter and Truvia For Baking Brown together until light and fluffy. Crack in the eggs one at a time, mixing each one in well before adding the next.
- Add the cinnamon to the flour and sieve into the butter mix. Gently fold in along with banana mix.
- Pour into a greased and lined loaf tin (2lb) and bake for 50 mins until risen and a skewer inserted in the centre comes out clean. Remove and leave to cool in the tins for a few minutes before turning out onto a wire rack.
White Chocolate and Raspberry Blondies
Prep time: 20 minutes ∣ Cooking Time: 30 minutes ∣ Serving Size: 16
- 185g butter
- 3 medium eggs
- 200g Truvia for Baking Caster
- 160g plain flour
- 150g white chocolate chunks
- 125g raspberries
- Preheat your oven to 180°C (160°C fan). Lightly grease and line a shallow 20cm (8″) square tin.
- Gently melt the butter before setting aside whilst you continue with the next stage.
- Break the eggs into a large bowl and add the Truvia for Baking Caster and vanilla. Using an electric mixer whisk together on a high speed for a few minutes until the mixture looks thick, creamy and paler in colour. This may take a 3-5 minutes depending on the powder of your mixer.
- Slowly add the melted butter a little at a time and gently fold together using a rubber spatula or a large metal spoon.
- Sift in the plain flour and again gently fold in until just combined. Finally add the white chocolate and half of the raspberries before folding again.
- Pour the mixture into the prepared tin and sprinkle over the remaining raspberries. Push them gently half in so they stick but don’t worry they will sink down a little once in the oven. Bake for 30-35 mins or until the middle no longer wobbles if the tin is gently shaken.
- Leave in the tin on a cooling rack until completely cool before removing from the tin and cutting into 16 squares and enjoying.
Prep time: 25 minutes ∣ Cooking Time: 30 minutes ∣ Serving Size: 16
- 140g reduced fat spread for baking
- 50g plain chocolate (70% cocoa), broken into chunks.
- 2 medium eggs, beaten
- 1 tsp Nielsen Massey Vanilla Extract
- 160g Truvia for Baking Brown
- 50g plain flour
- 1 tsp baking powder
- 2 tsp cocoa powder
- Preheat the oven to 180°C (fan 160°C, 350°F, gas mark 4). Grease and line a 7” square tin.
- Put the chocolate and spread in a bowl over a pan of just-simmering water, making sure the bowl doesn’t touch the water. Stir until the chocolate has melted, remove from the heat and stir until smooth before setting aside.
- Combine the other ingredients in a bowl (sieve together the baking powder, flour and cocoa powder) and mix well before adding in the melted chocolate and spread mix. Mix again until combine and then spoon into the prepared tin, levelling the surface with the back of a spoon. Put straight into the oven.
- Bake for 25 minutes. The brownie will be firm around the edges but may still look a little soft in the centre, don’t worry it will continue to cook slightly as it cools.
- Cool in the tin for 15 minutes before cutting into portions and enjoying.
Prep time: 15 minutes ∣ Cooking Time: 10 minutes ∣ Serving Size: 1 cookie (30g)
- 1 cup unsalted butter, room temperature
- ¾ cup Truvia For Baking Caster Sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1 1⁄2 cups all-purpose flour
- 2 Tbsp cornstarch
- 1⁄4 tsp salt
- Assemble all ingredients; preheat oven to 200°C (180°C fan).
- Place butter, Truvia For Baking Caster Sweetener, sugar, egg and vanilla extract in a large mixing bowl with paddle attachment.
- Cream together ingredients for 1 1⁄2 minutes; set aside.
- Blend flour, cornstarch and salt together in a medium bowl.
- Fold dry ingredient mixture into the creamed mixture.
- Roll tablespoons of dough into 1-inch balls and place on cookie sheet approximately 2 inches apart.
- Bake in oven for 10-12 minutes or until edges of cookies are light golden brown.
- Place cookie sheet on cooling rack for 20 minutes before removing cookies.
- Store leftovers in a sealed container.
Prep time: 15 minutes ∣ Cooking Time: 15 minutes ∣ Serving Size: 7
- 225g self-raising white flour
- ½ tsp baking powder
- 40g Truvia for Baking Caster
- ½ tsp salt
- 1 medium egg
- 125ml semi skimmed milk
- 25g sultanas
For the Crushed Strawberries
- 150g strawberries (hulled and roughly chopped)
- 15g Truvia for Baking Caster
- Whipped low-fat cream for serving (optional)
- Preheat oven to 200°C (180°C fan).
- Sieve the flour and baking powder into a mixing bowl, add the butter, and rub in to make breadcrumb texture. Stir in the Truvia for Baking Caster and salt.
- Beat the egg in a measuring jug and add just enough milk to make up 150ml liquid.
- Add the egg mix to the dry ingredients a little at a time and mix with a knife. You may not need all the egg mix but keep to use as a glaze. It is at this point that you will need to add the sultanas. When the mixture begins to come together, use your hands to collect the dough together – it should be soft but not sticky.
- Turn the dough out onto a lightly-floured board, and pat out to depth of about 2.5cm. Cut out rounds (we used a 5cm straight edged pastry cutter) and put onto a lightly floured baking tray. Glaze with remaining egg mix using a pastry brush and bake for between 12-15 minutes until risen and golden.
- For the crushed strawberries place the prepared strawberries into a large bowl and add the Truvia for Baking Caster. Lightly crush, using the back of a fork
- To serve split the scones and spoon the crushed strawberries over one half. Add a small dollop of the low-fat cream if desired, replace the top and enjoy.