Monday, 20 November 2017

Spiced Chestnut Canvas Cake

   Oh yes, that's right, chestnuts again. But how could I leave out a canvas cake? What's good enough for porridge is good enough for a canvas cake. Most of the time. I say that because I have an idea for a porridge that I don't think will translate well into a canvas cake, but I will try!
   For more of my present chestnut obsession, see my nutmeg chestnut porridge and my parsnip chestnut soup!

   I'm buzzing for Christmas, and this canvas cake is my first festive attempt. It's subtle in flavour and sweetness - I usually only use half a sachet of stevia because my favoured honey yoghurt is usually sweet enough - but the Christmas element cannot be denied. Unless someone asks if you're eating Christmas for breakfast, in which case you say no, just chestnuts. Just chestnuts...


   I used the basic canvas cake recipe with the addition of 20g Merchant Gourmet chestnut purée and 1/4 teaspoon of mixed spice, topped with half a pot of Yeo Valley fat-free Greek yoghurt with honey, 1 roasted chestnut and 1/4 of an apple cut into pieces and baked.

Spiced Chestnut Mug Cake:
238 calories, 6.3g fat, 20.25g carbs, 7g fibre, 26g protein
Break-Down
Cake + chestnut purée: 150 calories, 3.3g fat, 6g carbs, 5.5g fibre, 22g protein
50g Yoghurt: 50 calories, 0g fat, 7g carbs, 4g protein
Toppings:
  - 1 roasted chestnut, approximately 8g: 20 calories, 3g carbs, 0.5g fibre
  - 1/4 baked apple pieces: 18 calories, 4.25g carbs, 1g fibre





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