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Apple and sultana rock cakes

Special Diets

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Apple and sultana rock cakes
These are quick and easy to make and packed with wholegrain fibre filling, for a nutritious and tasty treat. They’re also great fun to make with children.
Serves
12
Prep
10 minutes
Cook
20 minutes
Each 68g serving contains (excludes serving suggestion)
KCal
188
Carbs
28.1g
Fibre
3.1g
Protein
4.1g
Fat
5.9g
Saturates
0.5g
Sugars
11.5g
Salt
0.16g
Ingredients

Ingredients

1 tsp rapeseed oil, for greasing
300g wholemeal flour
1 heaped tsp baking powder
1 tsp cinnamon
1 banana
1 medium egg
50g caster sugar
75ml rapeseed oil
1 tsp vanilla extract
1 apple cored, not peeled and finely chopped
75g sultanas
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Method

Recipe tips
  • These are best eaten when still warm but can be stored in an airtight container for 2-3 days.
  • You could add other spices – try ground mixed spice, ginger, nutmeg or cardamom in place of the cinnamon.
  • Adding banana means you use less sugar and fat, whilst boosting the nutrients.
  • Freeze in freezer bags, wrapped in foil or greaseproof paper, for up to three months. 
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