Pineapple Carrot Buckwheat Breakfast CakeFrom jo_jo_ba 7 years ago
- ½ cup eggbeaters or egg whites shopping list
- ¼ cup lightly packed brown sugar shopping list
- 2 Tb canola oil shopping list
- 1/3 cup vanilla non-fat yogurt shopping list
- 1 cup buckwheat flour shopping list
- ½ cup cream of wheat cereal, uncooked shopping list
- 1 Tb baking powder shopping list
- 1 ½ tsp ground cinnamon shopping list
- 1 ½ tsp ground ginger shopping list
- 1 can (8oz) crushed pineapple, drained shopping list
- 1 cup shredded carrots shopping list
How to make it
- 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
The Cookjo_jo_ba Oshawa, CA
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