Cinnamon oat & almond loaf

SERVES:

DIFFICULTY:
Easy

PREP TIME:
12

COOK TIME:
1

Ingredients

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

Topping

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

Method

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.

Topping:

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

Notes

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)