Cranberry-Apricot Gingerbread Cake
Thursday, November 10, 2016 8:32:26 AM America/Los_Angeles
Posted By Tracie Leafty
A light gingerbread cake infused with oats, cranberries and apricots makes this a warm and hearty breakfast.
Ingredients
- 1 ½ c. rolled oats
- 2 scoops (1/2 c.) Building Blocks Protein Vanilla, Rx Meal Vanilla, or Rx Plant Protein Vanilla protein powder
- ¼ c. ground flaxseed
- ¼ c. coconut palm sugar (or white cane sugar can be substituted)
- 1 tsp. baking powder
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 egg, beaten
- 3 tbsp. molasses
- 1 ½ c. unsweetened almond milk (or other milk can be substituted)
- 1 tsp. vanilla extract
- ¼ c. dried cranberries (Craisins® work well)
- ¼ c. dried apricots, chopped small
Directions
- 1. Preheat the oven to 375 degrees. Line a bread loaf pan or an 8x8 square pan with parchment paper.
- 2. In a large bowl, stir together oats, protein powder, ground flaxseed, baking powder, and spices.
- 3. In a medium bowl, use a whisk to combine egg with molasses, milk, vanilla extract and sugar.
- 4. Add the wet ingredients to the dry and stir to combine. Fold in the dried cranberries and apricots.
- 5. Spread batter evenly over prepared pan. Bake 25-30 minutes or until a toothpick pulls clean from the center bars in the pan.
Nutrition Facts*
Serving Size 1
Servings Per Recipe 12
Amount Per Serving | ||
---|---|---|
Calories 145 | ||
Total Fat 5g | ||
Total Carbohydrate 22g | ||
Dietary Fiber 2.5g | ||
Protein 7g |
*Nutrition Facts can vary based on protein powder used. Nutrition Facts shown here are based on Building Blocks Vanilla Protein Powder.