Apples are probably one of my favorite fruits. And they’re in season! We would like to thank Nadia from Nad’s Healthy Kitchen for sharing this apple mango oat breakfast cake recipe with us. 🙂

INGREDIENTS

FOR THE CAKE: 1/4 cup (60 ml) of almond or soy milk. 3 tablespoons (about 37 g) quark or (low fat/ 0% fat greek yogurt). 1 teaspoon vanilla extract (or some honey). 2 tablespoons (25 g) stevia/sugar. 2 egg whites. 3 tablespoons (17 g) oats. 1 tspteaspoon baking powder
FOR THE TOPPINGS: 1 apple; 1/2 mango; 1 tablespoon sliced almonds
FOR THE HONEY-QUARK SAUCE: 2 tablespoons (25 g) quark (or low fat or 0% fat greek yogurt); 1 teaspoon all natural honey; 1 teaspoon vanilla extract
METHOD: 1. Add milk, quark (or yogurt), vanilla extract, stevia (or sugar) and egg whites into a medium sized mixing bowl. Stir well to a smooth consistency. Add the oats and baking powder and stir again. 2. Lay out a small round cake mold with parchment paper and add the quark mixture into the cake mold. 3. Cut the apple in half, take out the seeds and cut into thin slices. Also, peel 1/2 a mango and cut into thin slices as well. 4. Add the apple and mango slices on top of the batter the way you want to. 5. Sprinkle the sliced almonds on top of the fruit and put into the oven at 180ºC (350ºF) for about 30 minutes. The top should be golden brown. 6. Make the sauce. Mix the quark (or yogurt) with honey and vanilla extract and refrigerate. Take the cake out of the oven, let cool for a bit, slice up and eat with the honey yogurt. enjoy!

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