Monday, August 30, 2010

Yummy Cake

Quinn eats Oatmeal Bear Paw cookies. They are these soft cake like cookies, and they are oh so convenient, but there are things in them that I prefer not to feed him - modified palm oils, sorbitol, artificial flavours...

I'm not saying that I'm going to totally stop buying them. They do serve their purpose as an occasional convenience food, but there has to be something better for him!

Then arrives my new Canadian Family magazine (October 2010). There was a recipe under the article "Smart Foods" for Flaxen Oaty Cranerry Walnut Bars.

Comparing the Nutritional Values, there really wasn't much difference between the Bear Paws and the Bars With the Really Long Name...but the ingredients were MUCH better. I made a couple of adjustments to the recipe and made them.

Quinn called them "Yummy Cake", which is a heck of a lot easier to remember than Flaxen Oaty Cranerry Walnut Bars. I will definitely make these again. I might try some different fruit and nut combinations next time. They are tasty, and healthy, and fulfilling. Give them a try!

Yummy Cake

yummy cake

2 cups whole wheat flour
1 cup oats
1 cup dried cranberries
1/2 cup chopped pecans
1/4 flax seeds
2 tsp cinnamon
1 tablespoon baking powder
1/4 teaspoon sea salt
3/4 cup demerara sugar
1/4 cup butter, softened
2 eggs
1 1/4 cup milk
2 teaspoons vanilla

Grease 9x9 square pan (these could probably make great cookie cakes or mini muffins...adjust the baking time as necessary if you change it up) and preheat oven to 350.

Mix flour, oats, cranberries, nuts, flax, cinnamon, baking powder, and salt in a bowl.

Cream butter and sugar in a seperate bowl, and add eggs, milk, and vanilla.

Add dry ingredients to wet ingredients and mix until just combined. Pour into pan and bake about 30 minutes (or until knife inserted in centre comes out clean).

Cool in pan and cut into bars.

Really, any fruit/nut combo would work. Bits of strawberry, raspberry, blueberry, apple...mash in a banana (maybe you'd need to adjust the milk and butter for that?) The cake part is a great base for anything you like to put into your baking. Grate in some zucchini! Heck, the possibilities are endless. Do it up!


CinnamonOpus said...

The cake looks totally tasty. Back-on-the-wagon diabetic husband needs some healthy whole-grainy healthy-carb treats... these might fit the bill. Have to do a nutritional analysis -- but if not, I could totally make a pan for myself and go hide in a corner somewhere and eat myself into a happy coma.


Jacy said...

The NA for the original recipe is
220 cal
8g fat
28mg calcium
61mg sodium
34g carbs
5g fibre
5g protein
Keeping in mind that I swapped walnuts for pecans and the soy milk for cow's...oh and the serving size is 1/16th of 9x9 pan. They don't break down the sugars, but I'm sure you could use the Splenda brown substitute to get the numbers down! Let me know how you like it :)