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Apple, Berry & Cinnamon Cake

This recipe was found in the AHM member magazine, June 2013. Leroy loves fruit and never saids no to cake, he is still unwell so I decided to make it for him. It’s a little indulgent for the little feller but the recipe also has plenty of goodness. It was a fun recipe to make together, he enjoyed helping mummy in the kitchen, although he struggled to wait for it to bake! Once it was cooked it was immediately on his plate, he loved it!

Ingredients

  • 1/2 cup quick oats
  • 2 large granny smith apples, peeled quartered, cored and cut into 1.5cm pieces
  • Zest & juice of a small lemon
  • 2 eggs
  • 150g caster sugar
  • 1/2 cup plain flour
  • 1/2 cup wholemeal flour
  • 1/2 tsp ground cinnamon
  • 2 cups of frozen mixed berries

Topping

  • 2 tbs brown sugar
  • 20g flaked almonds
  • 1/2 tsp ground cinnamon

Steps

  • Preheat oven to 180degrees, spray a 23cm spring form tin liberally with oil spray. Add oats and shake around the tin to coat the sides and bottom. Place apples and lemon juice & zest in a freezer bag and set aside.
  • Beat together the eggs & sugar until light and creamy. Sift flours and cinnamon over the egg mixture and gently fold through. Add apples and berries and gently stir through.
  • Pour mixture into cake tin, scatter over the topping mix and bake for 35-40 minutes.
  • Leave to cool in the tin for 15 minutes before serving warm or cool completely in tin before removing.

A variation on this dish could be pears instead of apples and tinned plums instead of berries. A lovely winter treat. Enjoy.

20130612-132132.jpg

Pumpkin loaf

I found this recipe in the Woolworths fresh christmas edition magazine. I only tested it the other day and wow! Delicious! Good for lunch boxes and afternoon snacks.

Pumpkin Loaf Recipe – woolworths fresh magazine

Prep 15mins
Cook 40mins
Serves 6

Ingredients
650g diced pumpkin
1 x diced onion
250g sliced mushrooms
1 x cup roasted cashews, ground
3 eggs
1/2 cup of breadcrumbs
1 cup grated cheddar cheese
1 cup chopped parsley

Steps
Line loaf pan with paper. Spray pumpkin with oil and roast for 20 minutes or until softened.
Fry onion and mushrooms in oil until soft.
Combine pumpkin with onion mixture, 3 eggs, breadcrumbs, cheese and parsley. Season and spoon into loaf pan. Sprinkle over extra cheese and bake for 25 mins or until golden.
Stand for 5 minutes. Serve with salad or just by itself.

20130115-122625.jpg¬†Picture doesn’t do the dish justice, it was very yummy. Easy for little ones to eat with spoon or hands.

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