APRICOT AND HAZELNUT BRAN CAKE
From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated.
Provided by ImPat
Categories Dessert
Time 1h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 degree Celsius.
- Spray loaf tin or square cake tin with oil and line with baking paper.
- Combine the milk and all bran in a mixing bowl and soak for 5 to 10 minutes.
- Add the flour, brown sugar, dried fruits, hazelnuts and bicarbonate of soda and mix well.
- Pour mix into prepared tin and bake for 40 to 45 minutes.
HAZELNUT FRANGIPANE TART WITH APRICOTS
Steps:
- Press dough into bottom and up sides of a 9-inch round tart pan with removable bottom, about 1/4 inch thick. Patch, if necessary. Trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 350°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Rotate shell, and remove parchment and weights. Bake until bottom is crisp and lightly golden, 10 to 15 minutes more. Let cool on a wire rack 10 minutes. Reduce heat to 325°F.
- Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour, and salt. With an electric mixer, beat butter and granulated sugar until pale and creamy, 3 to 5 minutes. Beat in egg. Add hazelnut mixture, and beat until just combined. Frangipane can be refrigerated in an airtight container up to 1 week.
- Spoon frangipane into tart shell, and smooth with an offset spatula. Let stand 10 minutes. Bake until set, about 15 minutes. If edges brown too quickly, cover with a foil ring (see page 324). Transfer to a wire rack and let cool.
- Peel apricots (see page 343); cut in half, and remove pits. Just before serving, beat cream with confectioners' sugar and vanilla until soft peaks form; whisk in crème fraîche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
- Heat jam in a saucepan over medium-low until loose. Stir in lemon juice, and let cool for 5 or 10 minutes. Strain through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining glaze over cream. Sprinkle remaining 2 tablespoons hazelnuts around apricots. Serve immediately.
APRICOT & HAZELNUT MUESLI
Packed with filling oats, nuts, seeds and dried fruit, this delicious cereal is ready in just 15 minutes. Make this gluten-free by using gluten-free oats or serve with non-dairy milk for a vegan breakfast
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 15m
Number Of Ingredients 8
Steps:
- Toast the porridge oats in a frying pan over a gentle heat, stirring frequently. Turn off the heat and stir in the nuts, seeds and cinnamon until fully combined.
- Tip into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Toss to combine.
- If you're following our Healthy Diet Plan, tip two-thirds into an airtight container for other days on the plan. Will keep for up to two weeks. Serve the rest in two bowls with 100ml milk and 40g berries in each.
Nutrition Facts : Calories 413 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
BRAN CAKE
Make and share this Bran Cake recipe from Food.com.
Provided by McCarthy
Categories Low Cholesterol
Time 1h
Yield 1 cake
Number Of Ingredients 5
Steps:
- Soak the bran, sugar, milk and fruit together for at least 2 hours. Add flour and pour into a loaf tin.
- Bake at 180C/350F/Gas 4 for 1 - 1 1/2 hours.
- Serve in slices. Dieters may consume an occasional slice as a treat!
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