Served warm with ice cream, this apple peanut butter cake will delight as a dessert or serve it cool as an afterschool snack, packed with yellow split pea protein!
1/2cup(125 mL) peanut butter, either crunchy or creamy
1/2cup(125 mL) honey
3/4cup(175 mL) firmly packed brown sugar
2eggs
1egg white
1tsp(5 mL) vanilla
1/2cup(125 mL) all-purpose flour
1/2cup(125 mL) whole wheat flour
2tsp(10 mL) ground cinnamon
1/2tsp(2 mL) baking soda
3/4tsp(3 mL) salt
1/2cup(125 mL) chopped dry-roasted peanuts
1/2cup(125 mL) currants or raisins
1cup(250 mL) Golden Delicious apple, peeled & chopped
Directions
Place rinsed peas and water in a small saucepan. Bring to a gentle boil then reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or purée cooked split peas with a sieve, blender, food processor or potato masher to the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time to thin if needed.
Preheat oven to 350°F (180°C). Grease a 9x13-inch (23x33 cm) baking pan and set aside.
In a large mixing bowl, beat purée, peanut butter, honey and brown sugar until blended. Beat in eggs and egg white. Stir in vanilla.
In a separate bowl, stir together the flours, cinnamon, baking soda, and salt.
Add flour mixture to peanut butter mixture along with peanuts, currants and apple. Mix well.
Turn into prepared baking pan. Bake until a knife inserted in center of cake comes out clean, about 25 minutes.
Let cake cool before cutting into squares. Serve warm with vanilla ice cream.
1/2cup(125 mL) peanut butter, either crunchy or creamy
1/2cup(125 mL) honey
3/4cup(175 mL) firmly packed brown sugar
2eggs
1egg white
1tsp(5 mL) vanilla
1/2cup(125 mL) all-purpose flour
1/2cup(125 mL) whole wheat flour
2tsp(10 mL) ground cinnamon
1/2tsp(2 mL) baking soda
3/4tsp(3 mL) salt
1/2cup(125 mL) chopped dry-roasted peanuts
1/2cup(125 mL) currants or raisins
1cup(250 mL) Golden Delicious apple, peeled & chopped
1
Place rinsed peas and water in a small saucepan. Bring to a gentle boil then reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or purée cooked split peas with a sieve, blender, food processor or potato masher to the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time to thin if needed.
2
Preheat oven to 350°F (180°C). Grease a 9x13-inch (23x33 cm) baking pan and set aside.
3
In a large mixing bowl, beat purée, peanut butter, honey and brown sugar until blended. Beat in eggs and egg white. Stir in vanilla.
4
In a separate bowl, stir together the flours, cinnamon, baking soda, and salt.
5
Add flour mixture to peanut butter mixture along with peanuts, currants and apple. Mix well.
6
Turn into prepared baking pan. Bake until a knife inserted in center of cake comes out clean, about 25 minutes.
7
Let cake cool before cutting into squares. Serve warm with vanilla ice cream.
