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A lower fat and healthy raspberry oat and white chocolate loaf recipe from “Symply too good to be true” book 6  that you can enjoy as a breakfast treat or with a large mug of tea in the afternoon!

Ingredients (makes 12 slices)

  • 2 egg whites
  • ⅓ cup sugar
  • ¾ teaspoon bicarb soda
  • ½ cup apple sauce (in jar)
  • ½ teaspoon vanilla essence
  • ½ cup white choc bits
  • ¾ cup rolled oats
  • ½ cup skim milk
  • 1½ cups self-raising flour
  • 1 cup frozen raspberries
  • cooking spray

 Method

  1. Preheat oven 180ºC fan forced.
  2. Beat egg whites with sugar for 1 minute in a medium sized mixing bowl.
  3. Add bicarb soda to apple sauce (it will froth) then add to bowl.
  4. Add essence, white chocolate, oats and milk and mix together well.
  5. Sift flour into bowl in one go, then gently fold until flour has blended into mix.
  6. DO NOT BEAT, as this will make the loaf tough.
  7. Now gently fold raspberries into mix and pour into a large loaf tin that has been coated with cooking spray.
  8. Bake 40-45 minutes or until firm to touch in centre.
  9. Let sit for a couple of minutes then turn onto a wire rack.

Variations

Replace frozen raspberries with any frozen fruit of your choice.

Notes

Suitable to be frozen. 

Nutritional Information

PER SLICE  

 

FAT TOTAL

2.9g

  SATURATED

1.4g

FIBRE  

1.6g

PROTEIN  

4.0g

CARBS  

27.9g

SUGAR  

11.6g

SODIUM  

236mg

KILOJOULES  

       648 (cals 155)

GI RATING  

MEDIUM

 

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