Everyone loves a good cake and this one is no exception…the only difference is this one is SUPER healthy, with lots of antioxidants, no butter, very little sugar and wholemeal flour for some extra fibre, vitamins and minerals..what’s not to love?? I found this recipe about a month ago and have cooked it several times since, making adjustments and substitutions where I saw fit! So I hope you enjoy this one as much as I (and everyone at work) did! 🙂
Using low fat yoghurt instead of butter, cream or sour cream is a great way to cut back on calories without skimping on flavour and texture! If you have a kids party or morning tea coming up and have been trying to decide what to bake, do yourself (and the crowd you are cooking for) a favour and give this recipe a go… I dare you! You will not believe something that tastes so good could be so healthy!
What you need…
3/4 cup self raising flour
3/4 cup wholemeal self raising flour
1/2 cup desicated coconut
1/4 cup CSR SMART white sugar blend (or 1/3 normal caster sugar)
1 1/4 cups low fat vanilla yoghurt (or you can use low fat natural yoghurt to reduce the sugar content even further!)
2 tbs vegetable oil
1 tsp vanilla extract
1 tsp lemon rind
1 granny smith apple, chopped roughly
1 cup frozen/fresh blueberries
1.5 tsp cinnamon
What to do…
Add flours, coconut and sugar to a bowl and stir to combine and break up any clumps.
Whist yoghurt, eggs, oil, vanilla and lemon rind together in a separate bowl and then fold into the dry ingredients until just combined, taking care not to over-mix.
Spread mixture into a lightly greased and baking paper lined 28cm x 18cm slice tin. Press apples and blueberries into the top of the slice and then sprinkle over the cinnamon.
Bake at 180 degrees for around 30mins until golden and cooked though.
Cool for 5 mins in the pan before transferring to wire rack to cool completely.
Slice into squares for serving and sore in an airtight container until required.
You can also serve this with some low fat natural/vanilla yoghurt spiced with cinnamon, brown sugar and lemon.