Monday, June 14, 2010

Bountiful Berry Breakfast Cake

I realized last night that I needed to use the last of these berries before they went bad, so I concocted this recipe. Admittedly, it has a lot of sugar, so I might try to make it with less next time. You do need to do something to counteract the tartness of the berries. It turned out really yummy--my kids loved it and they don't love raspberries and blackberries.

1 cup whole wheat flour
1 cup white flour
2 TBSP soy flour
1/4 cup flaxseed
1/2 tsp. salt
3/4 cup sugar or Splenda
1 cup milk
1 1/2 TBSP baking powder
1/2 cup applesauce
1/2 cup pureed zucchini
2 egg whites
1 tsp. vanilla
1 pint fresh raspberries and blackberries

Mix applesauce, zucchini and sugar (Splenda). Add egg whites one at a time. Add dry ingredients, then wet. Pour 2/3 batter into greased bundt pan. Sprinkle with berries, then cover with remaining batter. Bake at 350 degrees for 35 minutes. Cool in pan for 10 minutes. Pour glaze on top.

Mix together
3 TBSP milk
1/2 tsp. vanilla
1 1/2 cups powdered sugar

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