Apricot and Hazelnut Bran Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated. Ingredients:
cooking spray (for cake tin) |
1 cup low-fat milk |
1 cup all-bran cereal |
3/4 cup wholemeal self-rising flour |
2 tablespoons brown sugar |
1 cup dried peaches (chopped) |
1 cup dried apricot (chopped) |
2 tablespoons hazelnuts (crushed) |
1 teaspoon bicarbonate of soda |
Directions:
1. Preheat oven to 180 degree Celsius.
2. Spray loaf tin or square cake tin with oil and line with baking paper.
3. Combine the milk and all bran in a mixing bowl and soak for 5 to 10 minutes.
4. Add the flour, brown sugar, dried fruits, hazelnuts and bicarbonate of soda and mix well.
5. Pour mix into prepared tin and bake for 40 to 45 minutes.
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