Apricot almond Coffee Cake
For the sake of variety, here’s another flavor of coffee cake. Since almonds are lower in fat than walnuts, I’ve included 1 tablespoon of butter to keep this meal nutritionally balanced. Even so, at 26% of calories from fat, this breakfast is a little on the lean side. You could make up for this with a dinner that’s gets about 34% of its calories from fat.
- 2 Tablespoons Dark Brown Sugar, tightly packed
- ½ teaspoon Almond Extract
- 1 cup Complete Buttermilk Pancake Mix
- 1 scoop unflavored Protein Powder (equivalent to 24 grams protein)
- ½ teaspoon Nutmeg
- 1/3 cup diced Dried Apricots
- 1/3 cup chopped Almonds
- Up to 4 Tablespoons extra Flour, depending on altitude
At home
The batter will rise faster at high altitude, so you may need to add some extra flour and water in order to dilute the baking powder in the Pancake Mix. The instruction manual for the Outback Oven tells how much extra to add at any given altitude. The figure of 4 Tablespoons is for an altitude of 10,000 feet. This should work just fine anywhere between 8000 and 12,000 feet. You add 1 extra Tablespoon of water for every extra Tablespoon of flour.
Sprinkle the Almond Extract over the Brown Sugar and mix well. Combine the Pancake Mix, Protein Powder, Brown Sugar, Cinnamon, Allspice, and extra flour if needed. Put the mixture in a Zip-Loc bag and include instructions for how much water to add at baking time. That would be 1 cup + 1 Tablespoon for each Tablespoon of flour. Put the Dried apricots and almonds in a separate bag.
The nutritional table at the bottom of this page assumes that 4 tablespoons of extra flour has been added and that the scoop of protein powder contains 6 grams of carbs and no fat.
In camp
Grease the Outback Oven’s baking pan. Empty the baking mix into your cook pot and make a hole in the middle. Pour in the 1 cup water, plus an extra Tablespoon for each extra Tablespoon of Flour. Stir with a fork just until lightly blended. Stir in the Dried apricots and almonds, then pour into the Outback Oven’s baking pan.
Once you’ve put the Outback Oven on the stove, it will be a total of about 45 minutes before it’s time to turn off the heat. This includes pre-heating—which will take longer if it’s cold—plus about 25–30 minutes of baking time. You would be well advised to read further information about working with the Outback Oven before using it.
You can test the Coffee Cake for doneness by sticking a clean knife into it. If the knife comes out clean, it’s time to turn off the heat and let the Coffee Cake cool.
| Total calories: 1248 | ||||
| Fat grams | Carb grams | Protein grams | Fiber grams | Sugar grams |
| 36 | 183 | 48 | 11 | 66 |
| Fat calories | Carb calories | Protein calories | Sugar ÷ Carbs | |
| 324 | 731 | 193 | 39% | |
| Percentage of total calories | ||||
| 26% | 59% | 15% | ||
Nutritional values for Apricot Almond Coffee Cake
The above nutritional values include the extra 4 tablespoons of flour for high altitude. If you need to make any adjustments to this menu—such as removing the extra flour or adding different kinds of dried fruit and nuts—you can download the Excel spreadsheet for this recipe in order to keep track of changes in nutritional values.