• 1 1/2 cups low-fat buttermilk
  • 1 cup organic rolled oat
  • 1/2 cup applesauce (originally ask for 4 ounces, I think thats 1/2 a cup)
  • 2 beaten eggs (or 1/2 cup Eggbeaters)
  • 1/4 cup honey or 1/4 cup Splenda granular, sugar substitute
  • 1 cup whole wheat flour
  • 1/2 cup unbleached self raising flour
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon (or to taste)
  • 1/4 cup roughly chopped walnuts
  • 2 tablespoons sultanas
  • 1 Combine the buttermilk and rolled oats in a bowl and set aside for 15-20 minutes until the oats have softened.
  • 2 While the buttermilk and oats are standing, pre-heat your oven to 350°f and line a standard baking tin with greaseproof paper.
  • 3 Beat the eggs and add to the oatmeal mix along with the applesauce.
  • 4 If using honey add to wet ingredients.
  • 5 It using Splenda add to dry ingredients.
  • 6 Mix the dry ingredients together, stirring to combine and add to the wet, mixing well.
  • 7 Transfer the solid batter into the prepared baking tin. Using a wooden spoon, spread the batter to even it out.
  • 8 Sprinkle the cake with roughly chopped walnuts and sultanas and let it sit for 20 minutes before baking.
  • 9 Bake cake for approximately 1 hour or until a skewer inserted into the cake comes out clean.