Fresh Fennel Breakfast Cake – Andy Boy

Let Simply Fresh HELP you choose a Healthier Life Style.

Feeling a little guilty handing the kids a store bought muffin as they run to catch the bus? Andy Boy’s Fresh Fennel Breakfast Cake is an answer for you!

1. Start with one Andy Boy’s Fresh Fennel Bulb. Rinse under cold water and pat dry. Finely grate the entire bulb (one medium bulb will yield about one cup). Set aside.
2. Preheat oven to 325 degrees F.
3. Spray an 8x8 inch square baking pan with cooking spray and set aside.
4. Mix in a large bowl; 1 ¼ Cups of whole wheat or all purpose flour, 2/3 cup of sugar, 1 ¼ tsp baking powder, 1 tsp of salt, 2 tsp ground cinnamon, 2 large eggs, 2 tsp of vanilla, ½ cup of vegetable oil, ¼ cup apple sauce and blend well for about 1 minute.
5. Stir in one medium carrot, grated, 1 cup finely grated fennel bulb and 2 Tablespoons of orange zest. ( you may also add your favorite nuts and or dried fruit to the batter).
6. Pour batter into prepared pan.
7. Bake at 325 degrees for 40 minutes.
8. Cool in pan and cut into squares.

One store bought muffin has about 430 calories. Where one piece of Andy Boy’s Fresh Fennel Breakfast Cake has about 175 calories! This cake is also delicious served as an after school or evening snack!

This is Adrienne Meier for Simply Fresh…Remember, you can choose a Healthier Life!