Difficulty | Makes 12 | Book 7
Method
Preheat oven 180ºC fan forced.
- Peel and cut apples into quarters, then remove cores. Cut 1 apple into small cubes to equal 1 cup. Then cut the other apple into thin slices to go on top of teacakes.
- Beat egg whites and sugar in a large mixing bowl for 1 minute using an electric beater.
- Blend apple sauce with bicarb then add to bowl and combine using a wooden spoon.
- Combine milk with melted margarine then add to bowl with almond meal, vanilla essence, cinnamon and diced apple.
- Add sifted flour and gently fold until flour has blended into mix. DO NOT BEAT as this will make the cakes tough.
- Coat a 12-cup muffin tin with cooking spray, then spoon mixture evenly into each cup. Arrange 3 slices of apple on top of each cake. Combine extra cinnamon and extra sugar together then sprinkle evenly over the sliced apple.
- Bake 25-30 minutes or until firm to touch in centre. Leave to rest for a few minutes then place onto a wire rack to cool.
NOTE: You might like to spread a little Flora Light margarine on teacakes, this adds 2.4g fat per teaspoon.
Variation: Replace apples with fresh pears or frozen berries.
Suitable to be frozen.
Dietitian's tip
About a sixth of the carbohydrates and most of the sugar in this recipe is derived from the apples. Research has shown that eating a whole apple as a snack will keep hunger pangs away for longer than apple juice and you are less likely to overeat if you have a whole apple with your meal. Have this mini teacake occasionally, however, eat whole apples often.