So while it might not be July yet, you can enjoy a summery “Christmastime” with all the yummy treats the cold, dark months also bring. Call it “extending the harvest”, call it crazy, or just call it what it is – plain good food.
Harvest Cake
Serves 10
1 cup whole wheat flour
1 cup oat flour
2 tbsp mesquite flour (optional, but GOOD!)
½ tsp powdered stevia extract
1/3 cup shredded unsweetened coconut
¼ cup coarsely ground, toasted pumpkin seeds (from 1/3 cup whole)
2 tsp baking powder
¼ tsp salt
1 large, over-ripe banana
½ cup dark brown sugar
1 tbsp agave nectar
1 tbsp vanilla
zest of 1 orange
¼ cup canola oil
¼ cup cold brewed apple herb tea
2 medium apples, peeled and diced
3.5 oz candied pineapple, diced
¾ cup cranberries, chopped
- Preheat oven to 325°F, line an 8" springform pan with parchment and set aside.
- In a medium bowl, stir together flours, stevia, coconut, pumpkin seeds, baking powder and salt.
- In a large bowl, mash banana with sugar, agave, vanilla, orange zest, oil and tea.
- Add the dry mixture and fold in. Dough is slightly stiff.
- Spread two-thirds in bottom of pan and top with an even layer of apples, pineapple and cranberries.
- Pull off small pieces of remaining dough, flatten slightly and lay on top of fruit, allowing some to peek through.
- Bake for 75 minutes or until tests done.
- Cool on a rack for 10 minutes; then remove from pan and finish cooling on the rack.
Calories: 260.6
Total Fat: 7.9 g
Cholesterol: 0.0 mg
Sodium: 28.8 mg
Total Carbs: 50.8 g
Dietary Fiber: 4.6 g
Protein: 3.6 g
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