1 cup chopped walnuts
1/3 cup Splenda Brown Sugar Blend
2 tbsp butter, melted
1/2 heaping tsp ground cinnamon
In a small bowl, mix streusel ingredients; set aside.
4 large eggs, separated
1/2 cup coconut oil
1/2 cup unsweetened applesauce
1 3/4 cups Splenda granulated
1 tsp vanilla extract
2 cups white whole-wheat flour
1 cup garbanzo bean flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain Greek yogurt
1-2 tbsp powdered sugar*, optional
Place egg whites in a large bowl and let stand at room temperature 30 minutes.
Preheat oven to 350 degrees.
Grease and lightly flour a 10-inch Bundt pan; set aside.
In a large bowl, cream coconut oil, applesauce and Splenda granulated together well. Gradually add egg yolks. Beat in the vanilla.
In another bowl, whisk together the flours, baking powder, baking soda, and salt; add to the egg yolk mixture alternately with the Greek yogurt, beating well after each addition.
Clean mixer beaters; beat egg whites on medium speed until stiff. Fold into cake batter.
Pour half of the batter into prepared pan. Sprinkle with walnut mixture; top with remaining batter.
Bake at 350 for 45 - 55 minutes until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and place on wire rack to cool completely.
Dust with powdered sugar, if desired.
*Directions for making "fake" powdered sugar available on this blog.
Note: This is a dessert that serves 12. One piece per day is recommended.