Rye breadcrumb cake. Prepared by Ilze Briede

rye breadcrumbs

🥗Healthier: oat flour

💰Cheaper: white bread crumbs

Oat flour offers a gluten-free option, while white bread crumbs are more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free, while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides a natural sweetness, while brown sugar is usually cheaper.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit offers more nutrients, while canned fruit can be less expensive.

Preheat the oven to 350°F (175°C).

Grease a baking pan with butter or line it with parchment paper.

Mix rye breadcrumbs with baking powder, cinnamon, nutmeg, and salt in a bowl.

In another bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and milk until combined.

Gradually add the dry mixture to the wet mixture, stirring until just combined.

Fold in chopped nuts and dried fruit gently.

Pour the batter into the prepared baking pan.

Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Dust with powdered sugar before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens