Whole Wheat Apple Cake Food

WHOLE WHEAT APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat eggs, 3/4 cup sugar, coconut oil, and vanilla extract with an electric mixer until creamy.
• Mix whole wheat flour, baking powder, cinnamon, allspice, cloves, and ginger together in a separate bowl.
• Mash bananas in a small bowl until creamy. Add to the egg mixture and beat well. Add flour mixture and beat well. Add walnuts, cranberries, and raisins; mix again. Add apple chunks and mix with a spatula until coated with batter.
• Scoop batter into the prepared pan and pat down with the spatula, filling in any gaps. Sprinkle 2 tablespoons turbinado sugar on top for a rich finish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

WHOLE WHEAT APPLE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 13x9-inch baking pan.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in nuts.
• Cream butter and sugar together. Stir in eggs, one at a time, mixing well. Stir in vanilla.
• Peel, core, and chop apples. You should have about 3 cups.
• Stir dry mixture and milk alternately into creamed mixture, starting and ending with dry mixture, making 3 additions of dry and 2 of milk.
• Fold in the chopped apples.
• Bake in the greased and floured 13x9-inch baking pan in a preheated 350°F oven for about 35 minutes, or until a tester poked in the centre comes out clean. Cool 10 minutes in the pan before cutting. Cut into 32 pieces.

WHOLE-WHEAT APPLE CAKE

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine the apples, 1/2 cup light-brown sugar, ground cinnamon, and ground cloves, and set aside. Sift together the flours, baking soda, baking powder, and salt into a medium bowl, and set aside. Butter a 9-inch spring-form pan, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, until well combined. Add the vanilla extract, and combine. Add the reserved flour mixture and yogurt, and stir just until well combined. Fold in 2/3 of the reserved apple mixture. Spoon half the batter into prepared pan. Sprinkle remaining apples evenly over batter. Top with remaining batter, and smooth with a spatula. Sprinkle top with remaining 1/4 cup brown sugar. Bake until golden brown and a cake tester comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Cover with foil after 45 minutes of baking. Cool 20 minutes before releasing from the pan.

WHOLE-WHEAT APPLE PANCAKES

Steps:

• Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
• In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
• Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
• Place 2 pancakes on each plate. Drizzle with the syrup.
• Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)

APPLESAUCE WHOLE WHEAT CAKE

Steps:

• Butter and flour a 10 inch bundt pan or tube pan.
• In mixing bowl, combine sugar and butter, beat until mixed.
• Add egg and beat until light in colour.
• Add yogurt and beat until mixed.
• Beat in applesauce, orange rind and vanilla.
• In another bowl, combine flours, bran, cinnamon, baking soda and raisins, stir to mix Pour dry ingredients over applesauce mixture and stir just until combined.
• Pour into prepared pan and bake in 325 degrees oven for 70 or 80 minutes or until toothpick inserted in centre comes out clean.
• Remove from oven.
• Let cool on rack for 20 minutes, then remove from pan and place on wire rack to finish cooling.