little fruit & spice breakfast cakes

The feeling of deprivation is more often than not the reason why most of us throw in the towel when it comes to dieting. Sadly when we’re trying to get into shape, lose a little or a lot of weight or just eat healthier we feel that means forgoing the foods we love. If you’re like me and love good food, this is like a prison sentence and why it is so hard to stick to the myriad of diets that are out there – deprivation. I’m given myself a year to get to my optimal health but I refuse to do it living on grapefruit, egg whites, broccoli and steamed chicken.

little fruit & spice breakfast cakes

little fruit & spice breakfast cakes

Less calories in and more expelled. Simple. If you can stick to that you will lose weight. Eat less and exercise more. You don’t have to bust your ass at a gym for two hours a day but find something you enjoy doing, apart from eating that is. For me it’s bike riding.

My morning starts early, I’m up at five. At that time of the day, my still-asleep taste buds prefer something a little on the sweet side with a strong, black cup of nice coffee. These little cakes are high in fiber, they freeze very well, are very easy to make and have less calories than your pedestrian bagel with “yawn”…cream cheese. Satisfying so you don’t feel like you can’t enjoy something a little yummy in your day. I add a piece of fruit and some yogurt midmorning and I’m good until lunchtime.

 little fruit & spice breakfast cakes

Makes 12 little cakes – 234 calories each

  •  1 1/4 cups water
  • 1 1/2 cups dark raisins (or pitted dates, prunes, dried figs or a mixture, I used raisins and prunes)
  • 1 teaspoon baking soda (soda bicarbonate)
  • 1/4 cup softened butter
  • 2/3 cup packed brown sugar
  • 2 large eggs
  • 1 cup self rising (raising) flour
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts, chopped

1. Grease a 12-hole muffin pan or cupcake liners (I used cupcake liners that do not need to go into a muffin pan).  Preheat oven to 350°F (180°C).

2. Combine water and raisins in a medium saucepan. Bring mixture to a boil, uncovered, over high heat. Stir in baking soda. Immediately remove pan from heat; cool for 10 minutes.

3. Using an electric hand mixer or food processor, beat butter, sugar, eggs, flour, nutmeg and raisin mixture in a large bowl until combined. Stir in walnuts.

4. Pour approximately 1/3 cup mixture into muffin holes or cupcake liners prepared pan. Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted into the centre of a cake comes out clean. Let cool completely before storing. Serve warm or at room temperature.

To store: Wrap each cake individually in plastic wrap and place in re-sealable bag; freeze.

To thaw: Allow cakes to thaw on the counter for an hour or so. Or thaw in a microwave on 75% power for 40 seconds.

 

 

Print Friendly

Speak Your Mind

*

%d bloggers like this: