FRUIT CAKE with MCT
24th June 2020
FAT: 30.35g PRO: 7.62g CHO: 10.35g Kcals: 347
Notes
If you make the loaf shape it is easier to slice into snack size pieces
The hot water activates the psyllium husk which helps to make the cake lighter and moist it also absorbs the MCT oil really well
Ingredients
- 12g Coconut Flour TIANA
- 13g Ground Almonds Morrisons
- 20g MCT oil
- 7g Raisins
- 7g Sultanas
- 6g Psyllium Husk
- 16g Sukrin Gold
- 36g Eggs, whole, raw
Instructions
- You will also need 1/2 teasp mixed spice mixed spice (optional) 60 mls HOT water
- Chop the sultanas & raisins this gives a better distribution
- Mix all ingredients together beating well, adding the HOT water last
- Grease and line a small loaf tin 5inch x 3 inch or similar size.
- Place the mixture in the tin and bake in pre-heated oven 170c/Fan 150c/Gas 4 for approx. 25 minutes.
- Bake in a preheated oven 170c/150c Fan/gas 4 for approx 25 mins.
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CLICK HERE FOR DISCOUNTS.