HARVEST APPLE COFFEE CAKE

May 7, 2017 / Lyn Jones / 0 Comments

Makes 12 slices

1.5 cups sugar (separated)
1 cup whole wheat pastry flour (try brown rice flour) – fine ground
2 cups plain flour
1.5 tsp gr cinnamon
1 tsp BP
6 egg whites
1 cup unsweetened applesauce
1 tsp vanilla extract
3 medium apples – peeled, cored & finely chopped
1/2 cup chopped walnuts
1 cup raisins

Preheat oven to 350 degrees F. Spray a 10″ bundt pan with cooking spray and set aside.

In largest bowl, stir tog 1 cup of the sugar, with rest of drys.

In another large bowl beat the egg whites with clean dry beaters until soft peaks form. Slowly beat in the remaining 1/2 cup sugar. Slowly beat in the applesauce & vanilla.
Then slowly beat in about 1/4 of the dry mixture.

Fold the egg whites into the remaining drys. Then fold in the apples, walnuts & raisins.

Pour batter into prepared tin, bake 1 hour then leave to cool in pan for 10 mins.
Invert onto a platter, remove from pan and cool slightly.
Sift icing sugar if desired and serve warm.

BASIC GRANOLA

May 7, 2017 / Lyn Jones / 0 Comments

Makes 7 cups

6 cups rolled oats
1/2 cup wheat germ
1 tsp gr cinnamon
1/4 cup honey
2 Tab each of vegetable oil and apple juice
1 cup raisins

Preheat oven to 300 degrees F. Coat 2 baking sheets (2 quart) with nonstick spray.

In a large bowl combine drys.

In a small, mw-safe bowl combine honey, oil and apple juice. MW on high 1 min. Stir well, and add to the oats, mixing well.

Spread granola thinly and evenly in the prepared trays, bake 20 mins or until golden brown.
Cool completely on the trays.

Stir in the raisins. Store in an airtight container in a cool, dry place.

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