As suspected, the oaty, gingery cake leant itself well to using whole wheat pastry flour. I left in the molasses, but substituted the white sugar with Splenda. For the brown sugar mix of the fruit layer, I used Ideal Brown Sugar substitute (xylitol). I didn't add any fat to the fruit layer, just cinnamon, ginger and apples.
I was happy with how it turned out. Next time, I'll use a little less brown sugar, but otherwise I'd keep it pretty much as-is. Each portion (3" square) only weighs in at 175 calories, 28 g carbs (3 fiber, 12 sugar), 1g protein and 5g fat. I can live with that!

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