Delicious Baking for Diabetics by Angelika Kirchmaier

Author:Angelika Kirchmaier
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2014-01-01T05:00:00+00:00

For one round cake pan, 9½ – 11 inches (24 – 28 cm) in diameter, 12 pieces, or 12 muffins

Topping

7 oz (200 g) raspberries or any berry, fresh or frozen

Pound cake batter (see photos on page 38)

1 apple with skin (5.25 oz/150 g)

1 teaspoon gingerbread spices or cinnamon

zest from 1 organic lemon, orange, or lime

3 eggs

1 cup (250 g) plain yogurt

½ cup (100 g) oil

⅓ cup (70 g) sugar

1½ teaspoons (8 g) liquid artificial sweetener

⅔ cup (100 g) large whole grain oat flakes

1½ cups (190 g) wheat or spelt whole grain flour

1½ tablespoons (16 – 18 g) phosphorous-free baking powder

about 4.25 oz (120 g) blueberries, fresh or frozen

water as needed

1 Prepare the baking pan.

2 Preheat the oven to 340 – 355°F (170 – 180°C).

3 Mix baking powder and flour together with a fork. Grate the apple in coarse pieces into a bowl. Add the rest of the ingredients in order.

4 Stir all of the ingredients together with the fork. Don’t stir too long or else the baking powder will lose its rising agents and the cake will be greasy. If the batter is too thick, add a little water.

5 Quickly pour the batter into the pan. Bake for about 40 – 50 minutes. The cake is done baking when batter doesn’t stick to a toothpick inserted into the cake (see page 84).

PER PIECE: 216 cal; 6 g protein; 11 g fat; 24 g carbohydrates

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