Spicy Oatmeal Currant Breakfast Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This came out as a rather dry, but still edible and nutritious breakfast (coffee) cake. Spicy and easy to chew. Serve with fresh fruit or yogurt and a hot drink. To use as a dessert, try topping with heavy cream or a low-cal whipped topping. Ingredients:
1/2 cup margarine (smart balance buttery spread, original), softened |
1/2 cup brown sugar, packed firmly |
1 tablespoon molasses (organic blackstrap) |
2 egg whites (separated, with yolks discarded) |
1/2 teaspoon vanilla |
1/2 cup currants, in juice (pre-simmered) |
1 1/4 cups rolled oats, ground, with |
1/3 cup pecans, chopped and ground with oats |
3/4 cup 100% whole wheat flour |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/4 teaspoon salt |
Directions:
1. Heat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, beat together buttery spread, brown sugar and molasses until creamy.
3. Add egg whites and vanilla and beat well.
4. Stir in currants in their juice and mix again.
5. Add combined flours, baking soda, spices and salt; mix well.
6. Pour out the batter into the prepared cake pan and spread evenly to edges of pan.
7. Bake at 350 F for about 30 minutes or until toothpick inserted in center comes out dry or almost dry. CAUTION: it is best to check after about 20 minutes of baking to be sure the bottom does not burn. When you can smell something burning, it's already too late! (If you are worried about this, try using a 325F oven temperature instead.)
8. Remove pan from oven and let cool at least 5 minutes, then remove the cake from the pan and cut into serving pieces.
9. Serve warm with butter or a topping, if desired.
|
|