Recipe

Pineapple Carrot Buckwheat Breakfast Cake Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years, 1 month ago An excellent and healthy way to kick-start your morning, with alternate whole grains, fruit and carrots. It's like dessert, only better! Prep:15m Cook:20m Servings:9	Jo_jo_ba
	nutty creamofwheat yogurt healthy pineapple tropical carrot sweet spicy cinnamon ginger buckwheat breakfast cake

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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

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Comments

recipediva 2 years, 1 month ago said:
Oh Jo jo....trying this...all the stuff I love...Hey have you tried the Fage greek yogurt yet? I get it at trader Joes...or any health store. THink alot of supermarkets carry it now. It is so delicous and would be great in this

eggchef 2 years, 1 month ago said:
They look and sound great

jo_jo_ba 1 year, 10 months ago said:
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