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.
prep time
40 Min
cook time
1 Hr
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 1/2 cups low-fat buttermilk
- 1 cup organic rolled oats
- 1/2 cup applesauce, unsweetened
- 2 - beaten eggs (or 1/2 cup eggbeaters)
- 1/4 cup splenda granular, sugar substitute
- 1 cup whole wheat flour
- 1/2 cup unbleached self raising flour
- 1/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon (or to taste)
- 1/4 cup roughly chopped walnuts
- 2 tablespoons sultanas
How To Make diabetic oatmeal cake
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Step 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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Step 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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Step 3Beat the eggs and add to the oatmeal mix along with the applesauce.
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Step 4Mix the dry ingredients together, stirring to combine and add to the wet, mixing well.
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Step 5Transfer the solid batter into the prepared baking tin. Using a wooden spoon, spread the batter to even it out.
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Step 6Sprinkle the cake with roughly chopped walnuts and sultanas and let it sit for 20 minutes before baking.
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Step 7Bake cake for approximately 1 hour or until a skewer inserted into the cake comes out clean.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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