Chocolate, Cinnamon and Raisin Loaf & Carrot and lemon Cake.

The past few weeks I have been inspired to change around my healthy extras, if you don’t follow the slimming world plan bread, cereals,dried fruit and nuts etc, are all used in a controlled portion but enough for you to get your daily fibre intake. I had got myself into  rut of just having wholemeal bread and cereals, I just wanted to change things up and give my body a little boost from something it hasn’t had in a while. I have created these two lovely flourless cakes from the popular breakfast cereal “Wheat Biscuit”.  I hope you all enjoy.

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Carrot and Lemon Cake.

Ingredients

  • 4 wheat biscuits
  • 4 large eggs
  • Grated zest of 1 lemon
  • 2 tsp of mixed spice
  • 1 grated carrot
  • 1 tsp of vanilla extract
  • 1 tub of fat free Quark/Fat free fromage frais/fat free Greek yogurt/low fat cream cheese.
  • 10 tbsp of sweetener
  • 1/4 tsp of lemon extract.
  • 100ml of boiled water
  • 25g of flaked almonds (Optional)

Method

  1. Preheat you oven to 200c and line a 9 inch round tin and spray with frylight.
  2. In a large bowl crumble up the the wheat biscuits and add the 100ml of boiled water and leave to soak while you separate the eggs and whip the egg white to stiff peaks.
  3. Add the grated carrot, egg yokes, mixed spice, lemon zest, vanilla extract, 1/2 tub of quark or the alternative, 8 tbsp of sweetener and mixed well.
  4. I then add the egg white folding in the figure of 8 style which will help keep as much aeration in the egg white as possible.
  5. Add the mixture to the lined tin and baked for 40 minutes.
  6. when the cake is cooled I mix the remaining Quark with 2 tbsp of sweetener and the 1/4 tsp of lemon extract. I top with powdered cinnamon, grated lemon zest, roasted flaked almonds and a little grated carrot.

You can also add some walnut halves to the top and some raisins to the mix if so desired. Half of this cake can be counted as your healthy extra B or 6 syns with the addition of raisins or nuts.

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Chocolate, Cinnamon and Raisin Loaf.

Ingredients

  • 4 wheat biscuits.
  • 4 large eggs.
  • 2 tbsp of Coco powder.
  • 2 tsp of Cinnamon.
  • 25g of Raisins.
  • 1 tsp of vanilla extract.
  • 1 tub of fat free Quark/Fat free fromage frais/fat free Greek yogurt/low fat cream cheese.
  • 10 tbsp of sweetener.
  • 100ml of boiled water.

Method

  1. Preheat you oven to 200c and line a 9 inch loaf tin and spray with frylight.
  2. In a large bowl crumble up the the wheat biscuits and add the 100ml of boiled water and leave to soak while you separate the eggs and whip the egg white to stiff peaks.
  3. Add the Coco powder, egg yokes, Cinnamon,Raisins, vanilla extract, 1/2 tub of quark or the alternative, 8 tbsp of sweetener and mixed well.
  4. I then add the egg white folding in the figure of 8 style which will help keep as much aeration in the egg white as possible.
  5. Add the mixture to the lined tin and baked for 40 minutes.
  6. When the cake is cooled you could mix the remaining Quark with a tsp of coco power and 2 tbsp of sweetener.

Half of this cake can be counted as your healthy extra B + 3 syns or 9 syns for half.

Enjoy!!

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7 responses to “Chocolate, Cinnamon and Raisin Loaf & Carrot and lemon Cake.

  1. Chloe

    Hello! Would you just syn the weetabix for the carrot and lemon cake? So for the whole thing it would be 2 hexb’s? Or 13syns? Hope i have worked that out ok!

  2. Chloe

    Thank you! 🙂

  3. pineappleprincess

    When you say half a tub of quark for th escargot and lemon cake, can I ask what the amount is? Would swapping it for a muller light be enough?

  4. pineappleprincess

    *the lemon and carrot cake! Sorry…

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