Ingredientes para Low Calorie Sticky Date Cake Pudding
- 250g pitted dates
- Black Tea
- 60ml olive oil
- Splenda Granular
- 2 large eggs
- 1 teaspoon vanilla extract
- Low Fat Milk
- Self Raising Flour
- 1 teaspoon baking powder
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Cómo preparar Low Calorie Sticky Date Cake Pudding
- Preheat oven to 180°C (350°F). Grease and line a 25cm x 15cm loaf tin with baking paper.
- In a medium saucepan, combine 250g pitted dates, 150ml strong brewed tea, and 60ml olive oil. Bring to a boil.
- Reduce heat and simmer gently for 3-4 minutes, or until dates are softened.
- Remove from heat and let cool completely.
- In a large mixing bowl, whisk together 2 large eggs, 100ml milk (dairy or non-dairy), 75g brown sugar (or sweetener to taste), and 1 teaspoon vanilla extract.
- In a separate bowl, sift together 150g whole wheat flour and 1 teaspoon baking powder.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Stir in the cooled date mixture until evenly distributed.
- Pour batter into the prepared loaf tin and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Let cool completely in the tin before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
42g
Fat
3g
Carbs
11g
