Thermogenic baking is a great way to heat your body from the inside out this winter. To get you started, Canderel has created two great recipes, but before we share them, lets look at what thermogenesis is all about.

Thermogenesis is a process in which your body burns the calories in the foods you have eaten, converting these calories to heat. Basically, if you eat thermogenic foods, your core temperature will increase and your metabolism will speed up.

There are a large variety of foods that increase thermogenesis and boost your metabolism. Some of these foods are: herbs and spices like black pepper, turmeric, cinnamon, ginger, cardamom, garlic and hot chillies. Apple cider vinegar, grapefruit, celery and coconut oil are also believed to increase thermogenesis. Cruciferous vegetables such as broccoli, cauliflower, kale, brussels sprouts and cabbage also increase metobolism. Even iced water is believed to boost your metobolism in order to warm the iced water to your body’s temperature.

This is great news if you need a little warmth this winter and want to speed up your metabolism.

Here are two great recipes from Canderel using thermogenic ingredients. Enjoy!

Coconut chocolate banana loaf

Coconut-Banana-Chocolate-Loaf-1-1000x800Now classified as a ‘superfood’, coconut oil is thought to increase the rate of metabolism, burn kilojoules more quickly and warm the body. The nutritious fatty acids in coconut oil increase satiety, keeping you fuller for longer. This loaf is easy to prepare, packed full of good-for-you coconut oil and crisp almond chocolate. Using bananas as a base gives the loaf a dense, moist consistency.


2 large bananas
4 sticks Canderel with Sucralose
1½ cups self-raising flour, sifted
2 large eggs, lightly beaten
3 Tbsp coconut oil
¼ cup full-cream milk
1 slab Canderel Crispy Almonds chocolate, chopped
½ cup desiccated coconut


Pre-heat the oven to 180⁰C and grease a 20cm loaf tin. Mash the bananas in a large mixing bowl, add the Canderel and mix well. Add the self-raising flour, eggs, coconut oil and milk. Mix until well combined, but don’t over mix. Add the chocolate and coconut and fold through.

Bake for 50 minutes or until a skewer comes out clean. Remove from the oven and rest in the tin for 5 minutes before turning out on a cooling rack. Best served warm.

Baked Ginger Cheesecake

Baked-Ginger-Cheesecake-1-1000x800Ginger has been revered as a healing ingredient for centuries, and sometimes even given medicinal status. This wonder root is thought to increase the absorption of essential nutrients in the body. Ginger is also known to boost energy levels with stomach-warming properties. This spice-infused cheesecake is rich and creamy, with a crisp biscuit base.


For the base
50 – 60g butter
1 tsp dried ginger
200g ginger biscuits, finely crushed

For the filling
2 large egg whites
2 x 230g tubs plain cream cheese
2 large eggs
1 tsp dried ginger
4 sticks Canderel with Sucralose

Crystalised ginger to decorate (optional)


To prepare the base, grease a round spring-form tin. Melt the butter and mix in the dried ginger. Add the crushed ginger biscuits and mix well to coat all the crumbs. Tip the crumbs into the tin and press the mixture down firmly to form a base. Refrigerate for 20 minutes.

For the filling, beat the egg whites until they form soft peaks. In a separate bowl, combine the cream cheese, egg yolks, ginger powder and Canderel. Whisk with an electric beater until smooth and creamy. Gently fold in the egg whites.

To bake, pre-heat oven to 160⁰C. Spread the cream cheese mixture onto the biscuit base. Bake for 30 – 40 minutes until set. Turn off the oven, leaving the door open a crack. Leave the cheesecake in the oven for a further 20 mins. Cool and decorate with crystalised ginger (optional).

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