Monday, August 30, 2010

baking with my overripe peaches

Yesterday evening I noticed that my peaches were almost beyond saving.
So I peeled them, and mashed them and baked a Ginger Peach loaf cake for breakfast

Ginger Peach Breakfast Cake
the dry ingredients, Sift all of these together:
1/2cup Robin Hood Nutriflour :44g carb
1/2cup soy flour: 22g carb
1/2cup large flake rolled oats: 27g carb
1 cup Splenda: 24g carb
2tsp baking powder
1tsp baking soda
2 tsp ground ginger

The wet ingredients, beat them all together with a fork
2 peeled peaches mashed 25g carbs (according to me salter scale)
1 large egg: protein
1/2cup canola oil: 8servings of fat
1 cup unsweetened almond milk: 2g carb

combine the wet with the dry and pour into a sprayed loaf pan
Baked at 325F for 40min and then close heat and leave in the oven (this helps it NOT to fall!)
The total count: 144g carb and 8 servings fat so for 8 slices 17g carb and 1 portion fat each

It was delicious this morning!

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