Pumpkin Hazelnut Tea Cake - 28g Carbs, 3g Fiber
From The Mayo Clinic
Dietitian’s tip:
If pumpkins are in season, roast a small pie pumpkin and puree
the flesh in a blender or food processor for this loaf cake.
Otherwise, use canned pumpkin. This cake makes a nice holiday gift.
Low sodium = no more than 140 mg of sodium per serving
MAKES 12 SLICES
3 Tbsp canola oil
3/4 cup homemade or canned pumpkin puree
1/2 cup honey
3 Tbsp firmly packed brown sugar
2 eggs, lightly beaten
1 cup whole-wheat (whole-meal) flour
1/2 cup all-purpose (plain) flour
2 Tbsp flaxseed
1/2 tsp baking powder
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
2 Tbsp chopped hazelnuts (filberts)
Preheat the oven to 350 F. Lightly coat an 8-by-4-inch loaf pan
with cooking spray.
In a large bowl, using an electric mixer on low speed, beat
together the canola oil, pumpkin puree, honey, brown sugar
and eggs until well blended.
In a small bowl, whisk together the flours, flaxseed, baking
powder, allspice, cinnamon, nutmeg, cloves and salt. Add the
flour mixture to the pumpkin mixture and, using the electric
mixer on medium speed, beat until well blended.
Pour the batter into the prepared pan. Sprinkle the hazelnuts
evenly over the top and press down gently to lodge the nuts
into the batter. Bake until a toothpick inserted into the
center of the loaf comes out clean, about 50 to 55 minutes.
Let cool in the pan on a wire rack for 10 minutes. Turn the
loaf out of the pan onto the rack and let cool completely.
Cut into 12 slices to serve.
Serving size: 1 slice
Nutritional Analysis per Serving:
176 Calories, 35mg Cholesterol, 4g Protein, 80mg Sodium, 28g Carbs,
3g Fiber, 6g Total fat, 134mg Potassium, 1g Saturated fat,
27g Calcium, 3g Monounsaturated fat
Mayo Clinic Healthy Weight Pyramid Servings:
2 Carbs, 1 Fats
Diabetes Meal Plan Exchanges:
2 Starches, 1 Fats
Dash Eating Plan Servings:
1 Grains and grain products, 1 Fats and oils, 1 Sweets