Ingredients (10 servings):
- 500 g fresh strawberries (2 pints
- 10g brown sugar
- 60 ml boiling water (1/4 c)
- 5 ml vanilla extract (1 t)
- 90 ml light margarine (6 t)
- 100 g sugar (1/2 c
- 125 g self-raising flour (1/2 c)
- 60 g cocoa (4 t)
- 10 g baking powder (2 t)
- 2.5 g salt (1/2 t)
- 60 g oat bran (1/4 c)
- 1 egg
- 1 egg white
- 60 ml fat free milk (1/4 c)
How to make it:
- Preheat the oven to 180° C (350° F).
- Wash and quarter half of the strawberries and place them in a saucepan on low heat. Add brown sugar, water and vanilla extract and simmer gently while making the cake batter.
- Cream margarine and sugar.
- Sift flour, cocoa, baking powder and salt into a separate bowl. Add the oat bran and lift up a few times with a spoon to incorporate air.
- Add the egg and egg white to the margarine mixture individually, alternating with one or two spoonfuls of dry ingredients. Use an electric mixer to blend well.
- Fold remaining dry ingredients, strawberry mixture and milk into batter.
- Lightly grease a 200 x 70 mm (3 x 8 in) loaf pan using non-stick cooking spray and spoon in the batter.
- Place in oven and bake for 25 to 30 minutes until done.
- When ready to serve, decorate with remaining fresh strawberries.
Nutritional values per slice:
- Calories 141 kcal
- Protein 3 g
- Fat 6 g
- Carbohydrates 19 g
- Fibre 2 g
- Cholesterol 23 mg
- Sodium 233 mg
Remember to discuss any changes to your diet with your healthcare professional.
The views expressed in the Accu-Chek blog are not necessarily those of Roche Diabetes Care Limited or our publishers. The content is provided for general information only. It is not intended to amount to advice on which you should rely – you must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content. Although we make reasonable efforts to ensure that the content is up to date, we make no representations, warranties or guarantees, whether express or implied, that the content is accurate, complete or up-to-date.
Recipe and picture taken from the low GI, low fat recipe book by registered dietitians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 3 (Tafelberg).