YIELD: 9 SERVINGS
1/2 cup unbleached flour
1/2 cup oat bran
1/4 cup plus 2 tablespoons cocoa powder (preferably Dutch process cocoa)
2/3 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
12 ounces coarsely chopped frozen pitted dark sweet cherries (about 2-1/2 cups), thawed
3 tablespoons canola oil
3 tablespoons fat-free egg substitute or 1 large egg, lightly beaten
1/3 cup chopped walnuts or pecans (optional)
1-1/2 tablespoon powdered sugar (optional)
1. Place the flour, oat bran, cocoa, sugar, baking soda, and salt in a medium bowl, and stir to mix well. Add the cherries, including the juice that has accumulated during thawing, oil, egg and vanilla extract, and stir to mix well. Set the batter aside for 10 minutes, then stir the batter again for 10 to 15 seconds. Fold in the nuts, if desired.
2. Coat an 8-inch square baking pan with nonstick cooking spray, and spread the batter evenly in the pan. Bake at 350°F for 30 to 35 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean or coated with a few fudgy crumbs.
3. Let the cake cool in the pan to room temperature. If desired, sift the powdered sugar over the top of the cake just before cutting into squares and serving.
Nutritional Facts (per serving)
CALORIES: 199 CARBOHYDRATES: 34 g CHOLESTEROL: 0 mg
FAT: 5.9 g FIBER: 4.6 g PROTEIN: 5 g SODIUM: 114 mg
CALCIUM: 8 mg GI RATING: MODERATE
I was unable to find the frozen cherries in my store here in Australia, so I used a frozen wildberry mix instead, that had blueberries, raspberries, blackberries, strawberries and cherries. It was still delicious, but I didn't care for the seeds from the raspberries and blackberries.