20 minutes plus 4 hours to stand, preparation + 1

1– ¼ hours cooking

7 serves of vegies in this recipe

 

2 cups dates, pitted and chopped

½ cup bran cereal (e.g. Allbran ®)

½ cup untoasted muesli

1 ½ cups low-fat milk

½ cup brown sugar

1 teaspoon cinnamon

½  cup low-fat natural yoghurt

1 egg, beaten

1 cup zucchini, grated

1 cup carrot, grated

2 cups self-raising flour

1 cup wholemeal self-raising flour

 

Combine dates, bran cereal, muesli, milk, sugar and cinnamon and allow to stand for 4 hours or overnight. Preheat oven to 180 °C. Line a 23cm square cake tin. Add yoghurt, egg, zucchini and carrot to the date mixture and mix well. Add flour and combine. Pour mixture into tin and bake for 1-1 ¼ hours until firm and browned. Cool on a wire rack.

Serves 12.

 

This cake can be frozen. Individually wrap slices for a healthy lunch box treat.

NUTRITION INFORMATION Serves in this recipe: 12 Serve size: 151 g
	Quantity per serving	Quantity per 100g
Energy	1282.79 kJ	851.41 kJ
Protein	8.13 g	5.40 g
Fat      -saturated	2.43 g       0.78 g	1.62 g         0.52 g
Carbohydrate      -sugars	60.04 g       22.45 g	39.85 g        19.62 g
Fibre	7.18 g	4.76 g
Sodium	303.53 mg	201.46 mg