A scrumptious slice that couples perfectly with a nice hot cuppa. This recipe has been developed as a healthier alternative to traditional slices that often have ingredients that are higher in fat and sugar. It is important to remember that healthy eating is about balance not restriction. Cutting out foods that are higher in fat and sugar including cakes, chips, biscuits, chocolates etc completely from your diet generally is not sustainable in the long-term and often leads to a binge which may result in you feeling guilty or like a failure. All food is to be enjoyed; it is the amount and frequency of consuming particular foods and fluids that needs to be considered.
- Serves: 12 generous slices or 24 smaller slices
- Tip: I find that the smaller sized slices are the perfect size to satisfy my taste buds
Ingredients
- 1 ½ cups fresh raspberries
- 1 cup wholemeal flour
- 1 cup white flour
- ½ cup sugar
- 1 tbsp baking power
- 1 egg
- ½ cup low-fat/light/skinny milk*
- ½ cup plain low-fat yoghurt*
- 2 tablespoons olive oil
- large handful walnuts chopped
- ½ teaspoon cinnamon powder
- 1 tablespoon caster sugar
Method
- Preheat oven to 180˚C (fan forced). Line 20cm square cake tin with baking paper.
- Sift sugar, white flour, wholemeal flour and baking powder in a bowel and mix ingredients together. Set aside.
- Combine egg, milk, oil and yoghurt in a separate bowel and whisk until smooth. Gently fold in dry ingredients until just combined. Do not over work/beat. Fold in raspberries and spread batter evenly in slice tin.
- Lastly, combine chopped walnuts, cinnamon and caster sugar and sprinkle over the top of the batter.
- Bake in oven for approximately 25-30 minutes or until lightly golden brown on top and cake skewer comes out clean. Bon Appétit!