Flourless Pineapple and Coconut Cake
By Adriano Zumbo
RECIPE FROM SYMPLY TOO GOOD TO BE TRUE BOOK 6
MAKES: 12 slices
2 egg whites
1/3 cup sugar
¾ teaspoon bicarb soda
½ cup apple sauce (in jar)
½ teaspoon vanilla essence
½ cup white choc bits
¾ cup rolled oats
½ cup skim milk
1½ cups self-raising flour
1 cup frozen raspberries
Preheat oven 180ºC fan forced.
Beat egg whites with sugar for 1 minute in a medium sized mixing bowl. Add bicarb soda to apple sauce (it will froth) then add to bowl. Add essence, white chocolate, oats and milk then mix together well.
Sift flour into bowl in one go, then gently fold until flour has blended into mix. DO NOT BEAT as this will make the loaf tough.
Now gently fold raspberries into mix and pour into a large loaf tin that has been coated with cooking spray.
Bake 40-45 minutes or until firm to touch in centre. Let sit for a couple of minutes then turn onto a wire rack.
VARIATION: Replace frozen raspberries with any frozen fruit of your choice.
NOTE from ANNETTE: I love anything with raspberries, and with oats & white chocolate; this loaf is a must-have for your next afternoon tea party.
DIETITIAN'S Tip: A portion of this slice is an occasional food. It has very little nutritional value and due to the carbohydrate content contains a few too many calories for an everyday snack.
NUTRITIONAL Information PER SLICE:
FAT TOTAL 2.9g
KILOJOULES 648 (cals 155)
GI RATING MEDIUM