Pineapple Carrot Buckwheat Cake
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 167.2
- Total Fat: 4.0 g
- Cholesterol: 0.1 mg
- Sodium: 41.0 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 2.7 g
- Protein: 5.1 g
View full nutritional breakdown of Pineapple Carrot Buckwheat Cake calories by ingredient
Introduction
An excellent and healthy way to kick-start your morning, with alternate whole grains, fruit and carrots. It's like dessert, only better! An excellent and healthy way to kick-start your morning, with alternate whole grains, fruit and carrots. It's like dessert, only better!Number of Servings: 9
Ingredients
-
½ cup Eggbeaters or egg whites
¼ cup lightly packed brown sugar
2 Tb canola oil
1/3 cup vanilla non-fat yogurt
1 cup buckwheat flour
½ cup Cream of Wheat cereal, uncooked
1 Tb baking powder
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
1 can (8oz) crushed pineapple, drained
1 cup shredded carrots
Directions
Preheat oven to 350F, spray 8” pan with vegetable spray.
Beat egg whites, brown sugar and oil in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well.
Combine flour, dry cereal, baking powder and cinnamon.
Add half of the flour mixture to yogurt mixture; beat until well blended.
Add pineapple; mix well.
Add remaining flour mixture, the carrots and raisins; beat until well blended.
Pour into prepared pan.
Bake 25 min. Cool completely in pan on wire rack
Number of Servings: 9
Recipe submitted by SparkPeople user JO_JO_BA.
Beat egg whites, brown sugar and oil in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well.
Combine flour, dry cereal, baking powder and cinnamon.
Add half of the flour mixture to yogurt mixture; beat until well blended.
Add pineapple; mix well.
Add remaining flour mixture, the carrots and raisins; beat until well blended.
Pour into prepared pan.
Bake 25 min. Cool completely in pan on wire rack
Number of Servings: 9
Recipe submitted by SparkPeople user JO_JO_BA.