Healthy Apple and Blackberry Loaf Cake
This healthy apple and blackberry loaf is a moist, delicious cake made with oats and sweetened with fresh fruit and a little honey. It is gluten-free, dairy-free, and rich in fibre and protein to keep you feeling full.
Equipment
- Food processor (can also make in a bowl)
- 2 lb (900g) loaf tin
Ingredients
- 200 g rolled porridge oats
- 3 medium apples
- 150 g blackberries
- 2 tablespoon honey
- 2 tablespoon olive oil
- 2 eggs
- 1.5 teaspoon baking powder
Instructions
- Preheat the oven to 170 degrees (150 degrees fan, 340 degrees fahrenheit). Line the base and sides of a 2lb loaf tin with baking paper.
- Place the oats in a food processor and blitz until powdery.
- Core and roughly chop two of the apples. Add to the processor and blitz until finely chopped.
- Add the honey, oil, spices, eggs and baking powder and blitz to mix.
- Core and finely dice the remaining apple. Add the diced apple and blackberries to the cake batter. Gently mix in with a spoon.
- Spoon the batter into the lined loaf tin. Bake for 45 minutes until golden and firm but slightly springy.
- Leave the cake to cool in the tin as it's fragile when warm.
- Store in an airtight container in a cool place.
Notes
- To make apple and blackberry loaf cake without a food processor, use oat flour in place of whole oats. Grate two of the apples and stir into the oat flour, then follow the rest of the recipe above.
- You can also make the recipe with an immersion blender in place of a processor. Add the oats, 2 chopped apples, honey, eggs, oil and baking powder to a large jug and blitz until the mixture is fairly smooth. Stir in the remaining chopped apple and blackberries with a spoon.
- Measure the honey after the oil on the same spoon. The honey will run off the spoon more easily, giving a more accurate measurement.
Nutrition
Calories: 184kcalCarbohydrates: 28.5gProtein: 5.2gFat: 6.2gSaturated Fat: 1.1gFiber: 4.8gSugar: 9.5g
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