This recipe goes to Mele Cotte’s Cooking to Combat Cancer Event. It’s a cause close to my heart and I took awfully long to figure out how to get the most healthy treat ever for this competition. So many times when we were faced with an illness, the food we get to eat is beyond blandness, and I wanted to make something that would be healthy but still a treat. And what could be more of a healthy treat than portion controlled mini bundt bread?
The recipe comes to you, courtesy of Nature Ripe Farms, with our tweaks.
Serving – 16; Time – 45 mins
What We Used:Whole Wheat Pastry Flour – 3 3/4
The original recipe asks for plain flour. I like Whole Wheat Pastry flour because it imparts a heartier, more chewy wheat texture & taste to the bread. But in case you are not a fan, you can substitute by using a mixture of half whole wheat and half plain flour. You just have to make sure to monitor your baking time more closely.Baking powder – 2 tsps Sugar – 1 cup Powdered sugar – 1 cup Lemon zest – 1 tbsp
Egg Whites – 1 cup Unsweetened applesauce – 1/2 cup Lemon extract, divided – 1 & 1/2 tsps
Vanilla extract – 1/2 tsp Skim milk – 1 & 1/2 cups Frozen Berries – 3 cups
For the Glaze: Powdered Sugar – 1/2 cup Skim Milk – 2 tbsps
Lemon extract – 1/2 tspLarge Bowls – 2 Mini Bundt Pan
How We Did It:
- Combine & mix 3 3/4 cups of flour, baking powder, sugar, powdered sugar and lemon zest in large bowl.
- Add egg white, applesauce, 1 1/2 teaspoons lemon extract, vanilla extract and milk to flour mixture, mixing until ingredients are blended.
- If batter is too runny, gradually add 1/4 cup flour, 1 tablespoon at a time, mixing in between until batter is creamy and blended. I found that my mixture was too thick and so I had to add tiny amounts of water slowly while blending.
- Remove 1 cup cake batter and place in medium bowl.
- Puree the berry medley (thaw the frozen berries before pureeing).
- Add berries to reserved batter and mix just until blended.
- Spoon half the plain batter into the pan; top with half the berry mixture. Swirl the batters with a knife.
- Bake for 30 minutes or until toothpick inserted in center comes out clean.
- While the bundt bread cools, invert & keep aside. Combine powdered sugar with remaining 2 tablespoons milk and 1/2 teaspoon lemon extract; blend until smooth and creamy.
- Using an uncooked spaghetti stick, poke holes in the cooled bundt and drizzle lemon glaze over them. I let them sit for a while for the glaze to soak into the bundt, then filled the center with berries & had them for breakfast.