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There are times when you want the feel and comfort of a piece of cake without the guilt of indulgence. Contrary to popular belief, I more than occasionally eat heathily – You can’t bake as often as I do without having a selection of ‘healthier’ recipes in the repertoire.
This Apple & Walnut Cake manages to be tasty enough to eat on its own and interesting enough that even the kids enjoy it. They never guess that it is healthier than some other cakes. Containing vegetable oil instead of butter, this cake is not as high in saturated fats as most cakes, therefore being a better treat for people watching their cholesterol levels. The oats too, have been linked to lowering cholesterol. Over time, I’ve managed to reduce the sugar content – I use Pink Lady apples so they are not too tangy and just 100g of soft brown sugar. You may even find that you can reduce the amount of sugar you like in the cake even more than me. The crunch of the pecans and the spice from the cinnamon keep this cake interesting – There’s no need for any topping or icing. Its definitely a sit down with a good book and a brew type of cake.
I’ve talked before about my love of using oats in my baking – cakes, breads, crumbles, biscuits all benefit from substituting flour with some oats. Quaker Oats are challenging bloggers to come up with creative recipes using oats. I struggled to do just one – I put oats in nigh on everything!
Apple & Walnut Oat Loaf
- 60g Oats (equivalent of 2 Quaker Oats packets.
- 260g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 100g Light Soft Brown Sugar
- 2 tsp Ground Cinnamon
- 3 Medium Eggs
- 150ml Vegetable Oil
- 3 Pink Lady apples – Grated & juice squeezed out.
- 60g Chopped Walnuts
- Preheat the oven to 180C and line a 2lb loaf tin.
- In a large bowl, stir together the oats, flour, baking powder, bicarbonate of soda, cinnamon and sugar.
- Whisk together the eggs and the oil and add to the dry mixture. Mix together until just combined.
- Add in the grated & squeezed grated apples and walnuts and mix.
- Pour into the prepared loaf tin and flatten down the surface.
- Cook in the oven for 30 mins.
- Reduce the heat to 160C and cover the loaf with tinned foil. Continue to bake for a further 1 hour.
- Remove from the oven and allow to cool on a wire rack.
- Best eaten within 24 hours – Suitable for freezing.
- Oats contain a form of soluble fibre called beta glucan, which has been shown to lower blood cholesterol. High levels of blood cholesterol can increase the risk of heart disease.
- The recommended daily intake of fibre has recently been increased from 24g to 30g per day. The UK has a traditionally low fibre intake compared with other countries – Oats are high in fibre content and can contribute towards this daily suggested intake.
- Oats are 100% wholegrain – Dietary guidelines suggest we should be achieving an intake of 48g of wholegrain per day.
I’m happy to be hosting a quick competition to win a 3 month supply of Quaker Oats plus a 3 month fruit & veg delivery from Abel & Cole. To enter, simply leave a comment telling me about one of your recipes that includes oats. The competition closes on Friday 27th November after which time, I will chose my favourite from the entries. Please see Terms & Conditions for more details.
This blog post was commissioned by Quaker Oats and Foodies100 as part of the Quaker Oats #FeelingFibrant campaign. I was compensated for the cost of ingredients and my time.
This giveaway can be found over at Competitions at ThePrizeFinder – See more at: http://www.theprizefinder.com/content/3-months-supply-veg-box-abel-cole-3-months-supply-quaker-oats#sthash.EoWMTbld.dpuf” target=”_blank” rel=”nofollow”>The Prize Finder