Apple and hazelnut spice cake
You can still have your cake and eat it with Tonia's tasty recipe, which can be made as a loaf or individual muffins.
As an Easter weekend treat, Laura Tobin demonstrates how to make it - so those of you staying true to the EMLM plan can still enjoy something sweet without spoiling all your hard work!
(Makes one cake or 8-10 muffins)
Ingredients:
2 eggs (organic if possible)75ml olive oil2 ripe bananas (mashed)2 apples, chopped with skin left on120ml of milk2 tsp ground cinnamon150g wholemeal flour1 ½ tsp of baking powder50g, raisins25g chopped hazelnutsMuffin cases or a loaf tin
Method:
Preheat the oven to 180C, grease and line a loaf tin or put 8-10 muffin cases in a muffin tray
In a large bowl beat the eggs, then slowly beat in the oil
Add the rest of the ingredients and mix well
Pour the batter into the greased lined loaf tin or place 1-2 heaped tablespoons of the mixture into the muffin baking cases
Bake for around 35 - 40 minutes, until browned and firm to the touch. (If making muffins bake for around 25 minutes).
Allow to cool, then store in an airtight container