Dried Fruit Mini Cakes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
316
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 478 mg | (12 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
15
- Ingredients
- 2 ½ cups very finely ground almonds
- 1 tsp ground cinnamon
- 2 tsps baking soda
- ¼ tsp Sea salt
- 2 cups grated carrots
- 1 large Apple (peeled, cored & grated)
- 1 cup Shredded coconut
- 1 cup ready to eat Prune (chopped)
- 3 large eggs
- 2 Tbsps honey
- ½ cup Coconut oil (melted)
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12-15 muffin tins.
2.
Combine the almonds, cinnamon, bicarbonate of soda and salt in a mixing bowl. Add the carrot, apple, coconut and prunes and mix well.
3.
Whisk together the eggs, honey and coconut oil until smooth.
4.
Pour the wet mixture over the dry ingredients and mix well. The mixture will be very thick.
5.
Spoon into the tins and bake for 30-40 minutes until golden. A skewer inserted into the centre of a muffin should come out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
