Month: December 2023

Brazilian Carrot Cake

The Sunshine Inn BlogLeave a comment

Brazilian Carrot Cake

  • Servings: 16 servings
  • Difficulty: Easy
  • Print

Aren’t pot lucks fun? We had our first in two years on my team at work. Well, I got a new recipe from it. (Thank you Juliana) I’ve altered it a little to reduce the fat (hope you are ok with that). She said this a traditional cake to be served with or without icing. A dessert should never be the focus in size or quantity but instead a nice finish to a good meal. This is such a treat.

Ingredients

  • 3 large carrots
  • 3 eggs
  • 1/2 cup of apple sauce
  • 1 cup of sugar
  • pinch of salt
  • 2 cups of flour (I used unbleached)
  • 1 tbsp of baking powder

Directions

  1. Put carrots, eggs, applesauce, and sugar in food processor and chop finely.
  2. In a separate bowl, mix flour, salt and baking powder together.
  3. Add wet mixture of carrot and fold in.
  4. Spray bundt pan.
  5. Pour mixture and place in preheated oven at 350.
  6. Cook for 50-55 minutes.
  7. Let cool and serve.

Nutritional facts per serving

  • Calories 125
  • Fat 1.1 g
  • Sugar 14.1 g
  • Carbohydrates 26.9 g
  • Protein 3.4 g
  • Fibre 1.1 g

I serve small pieces. I also didn’t add any icing. Juliana had added a nice chocolate icing to hers for the pot luck. I found both ways delicious. You will want a larger piece but with it being so satisfying, no need for excess. I made mine with regular white unbleached flour. She mentioned using half white and half almond flour, I was out. Using half whole wheat would make it heavier but more filling and healthier. Either way, have fun and make it your own.

Oatmeal Waffle

The Sunshine Inn BlogLeave a comment

Oatmeal Waffle

  • Servings: 8 servings of a half waffle
  • Difficulty: Easy
  • Print

I got a new waffle maker for Christmas from two very sweet boys. I was suggested to lower the fat to use half applesauce and half oil in the batter. Turns outs that a half waffle is more than enough with some toppings and sides for a complete breakfast.

Ingredients

  • 1 cup of all purpose flour (I used unbleached)
  • 3/4 cup of whole wheat flour
  • 1/2 cup of quick cooking oats
  • 1 tbsp of packed brown sugar
  • 1 tbsp of baking powder
  • 1/4 tsp of salt
  • 2 cups of nonfat milk (high protein) (I use lanctancia)
  • 2 eggs
  • 1 tbsp of apple sauce
  • 1 tbsp of vegetable oil

Directions

  1. Mix flours, oats, brown sugar, baking powder, and salt in a large bowl.
  2. Whisk milk, eggs, apple sauce and oil in a medium bowl.
  3. Whisk milk mixture into dry ingredients just until dry ingredients are thoroughly moistened.
  4. Allow batter to rest 5 minutes.
  5. Preheat waffle maker.
  6. Pour 1 cup batter onto the center of the grid.
  7. Bake until waffle is brown.

Nutritional facts per serving

  • Calories 192
  • Fat 5.5 g
  • Sugar 3.5 g
  • Carbohydrates 26.6 g
  • Protein 8.8 g
  • Fibre 2.4 g

On my first run, I had a whole waffle. Oh boy, that was way too much. Especially since I serve mine with a side of scrambled eggs, cheese and the waffle is topped with greek nonfat plain yogourt and fruit. This is much better than any frozen store bought waffle. You can freeze left over waffles wrapped with parcheman paper between each, once cooled. Just let them thaw and put in the toaster or oven at 350 for 10 minutes. It leaves that nice crunchy outside and warm inside. You can top these anyway you like. This is where you have fun and make it your own.