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Apple Peanut Butter Cake Servings: 24 INGREDIENTS 1 cup (250 mL) yellow split pea purée, (1/2 cup/125 mL dry)* 1/2 cup (125 mL) peanut butter, either crunchy or creamy 1/2 cup (125 mL) honey 3/4 cup (175 mL) firmly packed brown sugar 2 eggs 1 egg white 1 tsp (5 mL) vanilla extract 2 tsp (10 mL) ground cinnamon 1/2 tsp (2 mL) baking soda 3/4 tsp (3 mL) salt 1/2 cup (125 mL) all-purpose flour 1/2 cup (125 mL) whole wheat flour 1/2 cup (125 mL) chopped dry-roasted peanuts 1/2 cup (125 mL) currants or raisins 1 cup (250 mL) Golden Delicious apple, peeled and chopped DIRECTIONS 1. * Split Pea Purée: place 1/2 cup (125 mL) dry yellow split peas and 1 1/4 cups (300 mL) water in a small saucepan. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or purée split peas with a sieve, food mill, blender, food processor or potato masher. The purée should be the consistency of canned pumpkin. Add water 1 Tbsp (15 mL) at a time to thin if needed. 2. Preheat oven to 350°F (175°C). 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 extract. 4. In a separate bowl, stir together cinnamon, baking soda, salt and flours. 5. Add flour mixture to peanut butter mixture along with peanuts, currants and apple. Mix well. 6. Turn into a greased 9 x 13-inch (23 x 33 cm) 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. NUTRIENTS Per Serving (1/24 of recipe) 156 Calories, 5 g Fat, 1 g Saturated Fat, 16 mg Cholesterol, 25 g Carbohydrate, 2 g Fibre, 16 g Sugar, 5 g Protein, 57 mg Sodium, 163 mg Potassium, 36 mcg Folate, 1 mg Iron 30 | Cakes

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