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Cinnamon oat & almond loaf


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12 minutes
1 hour


  • 50 g almond meal
  • 125 ml low fat milk
  • 80 g unsalted margarine
  • 110 g raw sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 150 g self-raising flour
  • 2 tsp ground cinnamon
  • 22 g rolled oats
  • 2 pear peeled, cored & diced


  • 55 g raw sugar
  • 50 g flaked almonds
  • 2 tbsp plain flour
  • 25 g unsalted butter melted


  • Preheat oven to 180°C conventional or 160°C fan forced. Grease and line an 8cm x 26cm loaf pan with baking paper.
  • Combine almond meal and milk
  • Cream butter, raw sugar and vanilla extract with an electric mixer until light and creamy. Add eggs gradually, beating well after each addition. Sift in flour and cinnamon, add oats and combined almond meal and milk. Pour half the mixture into prepared pan. Top with pear and cover with remaining cake batter. Sprinkle with topping.
  • Bake for 1 hour or until skewer comes out clean. Transfer to cooling rack and cool slightly, before slicing.


  • Combine oats, raw sugar, almonds, flour & butter.


Energy per serve: 1,950kJ
GI estimation: 54, GL estimation: 24

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

Calories: 466kcal | Carbohydrates: 45.3g | Protein: 7.7g | Fat: 18.4g | Saturated Fat: 4.3g | Sodium: 221mg | Fiber: 3.5g | Sugar: 26.3g
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