Breakfast
Fruit Cake
More of my favorite things: whole grains and real fruit, and a recipe that satisfies whatever I'm in the mood for. Make it your own: I added dried Turkish apricots and pepitas. You can add anything from raisins, to dried apples (even a fresh grated apple), walnuts, pecans -- whatever you love! More variations to come.
You’ll Need:
1 c whole wheat flour
¾ c unsweetened applesauce
¼ c brown sugar in the raw
¼ c canola oil
1 egg white
1 tsp vanilla
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
½ c dried apricots, chopped
2 tbsp pepitas (pumpkin seeds)
Here’s How:
1. Preheat the oven to 350 degrees.
2. Add the whole wheat flour, baking powder, cinnamon and salt to a small bowl and mix together with a fork or whisk.
3. In a large bowl, whisk together the applesauce, brown sugar, egg white, canola oil and vanilla until well combined. Add the dry ingredients, and mix until just combined - don’t overdo it! Mix in the chopped apricots.
4. Pour the batter into a greased loaf pan and scatter the pepitas over the top. Bake for 35 minutes.
1 c whole wheat flour
¾ c unsweetened applesauce
¼ c brown sugar in the raw
¼ c canola oil
1 egg white
1 tsp vanilla
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
½ c dried apricots, chopped
2 tbsp pepitas (pumpkin seeds)
Here’s How:
1. Preheat the oven to 350 degrees.
2. Add the whole wheat flour, baking powder, cinnamon and salt to a small bowl and mix together with a fork or whisk.
3. In a large bowl, whisk together the applesauce, brown sugar, egg white, canola oil and vanilla until well combined. Add the dry ingredients, and mix until just combined - don’t overdo it! Mix in the chopped apricots.
4. Pour the batter into a greased loaf pan and scatter the pepitas over the top. Bake for 35 minutes.
Notes:
- Instead of extra butter or oil, this recipe is made with applesauce. I add canola oil because it's a healthy fat and it helps make the cake more moist, but you can skip it all together to keep it fat free! ... except for the seeds or nuts.
- I recommend storing this cake in the fridge because the applesauce, once opened, doesn't keep too well at room temperature.
- Instead of extra butter or oil, this recipe is made with applesauce. I add canola oil because it's a healthy fat and it helps make the cake more moist, but you can skip it all together to keep it fat free! ... except for the seeds or nuts.
- I recommend storing this cake in the fridge because the applesauce, once opened, doesn't keep too well at room temperature.
