diabetic oatmeal cake
This cake tastes really good with a cup of tea. I like to mix in the raisins and nuts with the dry ingredients instead of sprinkling them on top. I found that they become to dry and over done on top for my taste. A lot of the prep time is just letting it sit there. The recipe also makes very nice muffins.
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yield
8 -10
prep time
40 Min
cook time
1 Hr
method
Bake
Ingredients For diabetic oatmeal cake
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1 1/2 clow-fat buttermilk
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1 corganic rolled oats
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1/2 capplesauce, unsweetened
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2beaten eggs (or 1/2 cup eggbeaters)
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1/4 csplenda granular, sugar substitute
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1 cwhole wheat flour
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1/2 cunbleached self raising flour
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1/4 tspbaking powder
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3/4 tspground cinnamon (or to taste)
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1/4 croughly chopped walnuts
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2 Tbspsultanas
How To Make diabetic oatmeal cake
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1Combine the buttermilk and rolled oats in a bowl and set aside for 15-20 minutes until the oats have softened.
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2While the buttermilk and oats are standing, pre-heat your oven to 350°f and line a standard baking tin with grease proof paper.
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3Beat the eggs and add to the oatmeal mix along with the applesauce.
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4Mix the dry ingredients together, stirring to combine and add to the wet, mixing well.
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5Transfer the solid batter into the prepared baking tin. Using a wooden spoon, spread the batter to even it out.
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6Sprinkle the cake with roughly chopped walnuts and sultanas and let it sit for 20 minutes before baking.
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7Bake cake for approximately 1 hour or until a skewer inserted into the cake comes out clean.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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