Wet: 3 Eggs 1/4 Cup Oil, canola or olive 1/2 Cup Maple Syrup
Dry: 1 tsp. Cinnamon, ground 1 tsp. Baking Soda 1/2 tsp. Baking Powder 1 Cup Walnuts 3/4 Cup Raisins 2 1/4 Cups Whole Wheat Flour, albino
Measure wet ingredients into a small bowl.
Mix wet ingredients together
Measure dry ingredients into a large bowl.
Mix dry ingredients together.
Pour wet ingredients over dry ingredients.
Using a rubber spatula, fold and mix together.
Make sure to keep scrapping down the sides and the bottom of the bowl.
Slightly moisten hands with cold water.
Use hands to remove dough from bowl.
Place dough on a sheet pan.
Form dough into long loaf, about 10 inches long.
Place pan into oven, middle rack.
Bake for 37 minutes.
Remove from oven and let cool for 10 minutes.
Slice and serve warm.
New Taste Thinking:
I like this recipe because it is quick, easy and delicious. I serve a slice of the loaf with a few berries or apple slices. You may notice that this dessert does not taste so great the next day. This is because of its low fat content. The wonderful moisture in this cake comes from steam that is trapped inside of the curst as it is cooked, not unlike a soufflé. These items need to be eaten warm because as they cool off they dry out. You can quickly freeze the left over slices and eat them frozen which changes the texture and they do taste pretty good.
Have you ever wondered why a cookie or brownie sitting on a shelf at a convenient store stays so moist? The answer is, lots of fat.
Serving Size 1 Slice Servings Per Recipe 10 Calories 314 Calories from Fat 128 Total Fat 15g
Saturated Fat 2g Trans Fat 0g
Cholesterol 56mg Sodium 170mg
Total Carbohydrate 42g Dietary Fiber 5g Sugars 17g Protein 8g