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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 104.2
  • Total Fat: 4.7 g
  • Cholesterol: 0.2 mg
  • Sodium: 6.2 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.4 g

View full nutritional breakdown of Healthy Bread Cakes calories by ingredient
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Healthy Bread Cakes

Submitted by: CASYA88

Introduction

I tend to use these for snacks, especially on the days when I'm doing lots of exercise. If I'm not careful my blood sugar drops too low by mid afternoon and I find myself craving sugar, carbs and calories to compensate; these do so nicely, without ruining my diet, and provide a nice extra dose of protein to my day. I tend to use these for snacks, especially on the days when I'm doing lots of exercise. If I'm not careful my blood sugar drops too low by mid afternoon and I find myself craving sugar, carbs and calories to compensate; these do so nicely, without ruining my diet, and provide a nice extra dose of protein to my day.
Number of Servings: 24

Ingredients

    1 tbsp honey
    1 cup skimmed milk
    1 portion yeast (1 standard packet or teaspoon dried, 7g fresh, etc.)
    1 cup wholewheat bread flour
    1/2 cup white flour
    1/4 cup + 1 tbsp poppy seeds
    1/2 cup + 1 tbsp sunflower seeds
    1/2 cup + 1 tbsp flaked almonds
    1 cup raisins (or other small dried fruits)

Directions

Boil some water. In a small bowl, mix the raisins with the boiling water and leave them to soak for at least 30 minutes.

Whilst these are soaking, warm the milk (to that it's luke warm, not hot) and add the yeast and honey, disolving as best you can. Leave these somewhere warm for a few minutes at least, until the yeast is blooming and the milk is frothy.

In a large bowl, mix the flours together. If you wish, you can use all brown flour, but I find the cakes done rise as easily. Add the milk mixture, a little at a time, and mix to a thick better dough. Depending on the density of the flour you use, you may need a bit more liquid or a little less; it doesn't matter terribly as long as it looks more like cake batter than bread dough. Then, drain and mix in the fruit, and add all but 1 tbsp of each of the seeds and nuts.

Leave the mixture to sit for an hour or two, until doubled in size, covered and somewhere warm.

Mix it gently, heat the oven to 220C, and pour into little cake moulds, or into a larger shallow mould if you prefer. Sprinkle the remaining seeds and nuts over the top; they should sit well enough.

Bake for 20 minutes, or until a knife in the centre comes out clean.



Serving Size: Makes 24 small cakes

Number of Servings: 24

Recipe submitted by SparkPeople user CASYA88.





TAGS:  Snacks |

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