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Categories:
flour whole wheat flour long-cooking oats ground almonds baking powder baking soda cinnamon salt ground flaxseed boiling water egg sugar brown sugar low-fat buttermilk canola oil applesauce pineapple pureed strawberries ginger vanilla carrots nuts
Viewed: 75 - Published at: 5 years agoIngredients
- 1 1/2 cup flour
- 1 cup whole wheat flour
- 1/2 cup long-cooking oats
- 1/4 cup ground almonds
- 1/2 tbsp baking powder
- 2 tsp baking soda
- 1 tbsp cinnamon
- 1/4 tsp salt
- 2 tbsp ground flaxseed
- 1/2 cup boiling water
- 1 egg
- 2/3 cup sugar
- 1/2 cup brown sugar
- 3/4 cup low-fat buttermilk
- 1/2 cup canola oil
- 1/2 cup applesauce
- 2/3 cup crushed pineapple with juice
- 1/2 cup pureed strawberries
- 1 tsp fresh grated ginger
- 1 tbsp vanilla
- 2 cups shredded carrots
- 1/2 cup chopped macadamia nuts
Method
- Preheat oven to 350 F. Grease and flour two 10" pans.
- Whisk together flours, oats, almonds, baking powder, baking soda, cinnamon and salt.
- Set aside.
- In another bowl, combine flax seed and water.
- Let stand 10 minutes.
- Add egg and sugars and beat until creamy.
- Beat in buttermilk, oil, applesauce, pineapple, strawberries, ginger and vanilla.
- Gently but thoroughly beat in flour mixture.
- Fold in carrots and chopped macadamia nuts.
- Bake 50 minutes, or until tests done.
- Allow to cool 1 hour minimum before turning out of pans and cooling completely.
