So there you have it – poof, 3 recipes in one! Like you really needed me to tell you the other ones, right?
Oatmeal - Almond Pumpkin Cake with Cranberries
Serves 12
1/2 cup shortening
1/2 cup sugar1/2 cup brown sugar
1 cup canned pumpkin puree1 tsp vanilla
2 eggs
1 cup whole wheat flour
3/4 cup white flour
1/2 tbsp baking powder
pinch salt
1 tbsp pumpkin pie spice
1/2 cup rolled oats
2/3 cup whole toasted almonds, ground finely
1/2 cup non-fat Greek yogurt
1 cup cranberries, chopped
- Preheat oven to 350F and lightly grease a 9" springform pan.
- In a bowl, beat together shortening and sugars until fluffy.
- Add pumpkin, vanilla and eggs, beating well.
- Whisk together flours, baking powder, salt, pie spice, oats and almonds in a separate bowl.
- Add half the dry mixture, blending well, followed by the yogurt.
- Beat in the yogurt until well incorporated and add remaining flour mixture.
- Mix until moistened, then fold in the chopped cranberries.
- Bake 40 minutes. Cool in the pan at least 2 hours before unmoulding onto a rack.
Calories: 292.0
Total Fat: 13.5 g
Cholesterol: 31.0 mg
Sodium: 56.2 mg
Total Carbs: 40.8 g
Dietary Fiber: 3.7 g
Protein: 7.0 g
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