Apricot and Hazelnut Bran Cake
Recipe: #15333
October 29, 2014
"From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (105.9 g)
- Calories 397.5
- Total Fat - 30 g
- Saturated Fat - 2.5 g
- Cholesterol - 3.4 mg
- Sodium - 267.3 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 7.9 g
- Sugars - 16.1 g
- Protein - 4.2 g
- Calcium - 53.8 mg
- Iron - 3 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 180 degree Celsius.
Step 2
Spray loaf tin or square cake tin with oil and line with baking paper.
Step 3
Combine the milk and all bran in a mixing bowl and soak for 5 to 10 minutes.
Step 4
Add the flour, brown sugar, dried fruits, hazelnuts and bicarbonate of soda and mix well.
Step 5
Pour mix into prepared tin and bake for 40 to 45 minutes.
Tips
No special items needed.
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