Try this Hermann Variations recipe, or contribute your own.
Suggest a better descriptionMix it all up and pour into a non-stick 1lb loaf tin. If you grease the tin very lightly, and put a piece of greaseproof paper at the bottom it should come out of the tin fine after cooking. A good tip to stop the top burning is a piece of greaseproof paper laid on top of the batter.
Bake for 35-45 minutes at 170C, testing to see if it’s cooked after 35 minutes. (A knife stuck into the centre should come out without any sticky batter on it.)
Muffins will take less time depending on size – a rough guide is cupcakes (the small ones) will take around 15 minutes, and larger muffins may take around 25 minutes.
Apple, Walnut and Raisin
2 cooking apples, peeled, cored and chopped into chunks
1 cup raisins
2 tsps cinnamon
1/2 cup chopped walnuts
Apple and Blackcurrant
2 large tbsps blackcurrant conserve
2 cooking apples, peeled, cored and chopped into chunks
Banana Chocolate
1 very ripe banana, mashed
1/4 cup cocoa powder
100g plain chocolate chips or well-chopped chocolate
Banana and White Chocolate
1 very ripe banana, mashed
100g white chocolate chips or finely chopped cooking chocolate
Plum, Pear and Nutmeg
2 peeled and finely sliced conference pears
4 de-stoned and chopped plums
about 1/6th of a grated nutmeg (freshly grated nutmeg is a lot stronger in flavour than ready-ground nutmeg)
Lemon Drizzle
the grated rind of two lemons
use some of the juice to dissolve sugar in to make a syrup
once the cake is cooked, poke holes in it with a skewer and pour the syrup over
use the remaining juice to make a glace icing with using icing sugar to drizzle over the top
Chocolate and Raspberry
1/4 cup cocoa powder
100g chopped plain chocolate
Substitute 1 cup of flour for about 100g ground almonds
Fresh raspberries to press into the batter once it’s in the cake tin / cases
I’ve also added a spoonful of honey into the mix on occasion, and used different types of sugar to influence the flavour.
Double Chocolate Herman
3/4cup butter at room temp,
1 cup white sugar,
1 cup brown sugar,
4 eggs,
1 cup unsweetened cocoa,
1cup self raising flour,
tsp salt,
1 tbsp vanilla extract,
1 cup semi-sweet chocolate chips,
1/3 cup chopped nuts.
Bake in 9 inch square pan – Gas mark 3 175c 150c fan.
Ginger Herman
150g self-raising flour,
1½ tsp ground ginger,
½ tsp cinnamon,
½ tsp bicarbonate soda,
pinch of salt,
125g golden syrup,
60g finely chopped stem ginger,
1 tbsp ginger syrup from stem ginger jar,
2 heaped tbsp sultanas,
75g dark muscovado sugar,
2 eggs,
150 ml milk,
75 ml butter at room temp/softened in microwave.
Hazelnut Chocolate Marble Cake
16
Do you want to do something a bit different with your Herman? If you don’t want to stick with the generic recipe on the Herman instructions that you were given, take a look at some of these suggestions from other readers.
If you have used a different recipe, please tell us about it, so that your idea can be added below. Get started by clicking here…
A big thanks to Jeni for this first collection:
Here are the recipes I’ve tried so far. Each one is based on a starter amount of approximately 1.5 cups of sourdough starter batter.
Basic Recipe
by Jeni
2 scant cups batter
2 cups plain flour
1 cup sugar
1/2 tsp salt
2/3rds cup melted butter (about 150g)
1/4 cup milk
2 eggs
2 tsp vanilla extract
2 heaped tsp baking powder
Mix it all up and pour into a non-stick 1lb loaf tin. If you grease the tin very lightly, and put a piece of greaseproof paper at the bottom it should come out of the tin fine after cooking. A good tip to stop the top burning is a piece of greaseproof paper laid on top of the batter.
Bake for 35-45 minutes at 170C, testing to see if it’s cooked after 35 minutes. (A knife stuck into the centre should come out without any sticky batter on it.)
Muffins will take less time depending on size – a rough guide is cupcakes (the small ones) will take around 15 minutes, and larger muffins may take around 25 minutes.
Apple, Walnut and Raisin
2 cooking apples, peeled, cored and chopped into chunks
1 cup raisins
2 tsps cinnamon
1/2 cup chopped walnuts
Apple and Blackcurrant
by Jeni
2 large tbsps blackcurrant conserve
2 cooking apples, peeled, cored and chopped into chunks
Banana Chocolate
by Jeni
1 very ripe banana, mashed
1/4 cup cocoa powder
100g plain chocolate chips or well-chopped chocolate
Banana and White Chocolate
1 very ripe banana, mashed
100g white chocolate chips or finely chopped cooking chocolate
Plum, Pear and Nutmeg
by Jeni
2 peeled and finely sliced conference pears
4 de-stoned and chopped plums
about 1/6th of a grated nutmeg (freshly grated nutmeg is a lot stronger in flavour than ready-ground nutmeg)
Lemon Drizzle
the grated rind of two lemons
use some of the juice to dissolve sugar in to make a syrup
once the cake is cooked, poke holes in it with a skewer and pour the syrup over
use the remaining juice to make a glace icing with using icing sugar to drizzle over the top
Chocolate and Raspberry
1/4 cup cocoa powder
100g chopped plain chocolate
Substitute 1 cup of flour for about 100g ground almonds
Fresh raspberries to press into the batter once it’s in the cake tin / cases
I’ve also added a spoonful of honey into the mix on occasion, and used different types of sugar to influence the flavour.
Hermann is a very forgiving cake though, so don’t worry about exact quantities (that’s what I like about cup measures I think)!
Double Chocolate Hermann
3/4cup butter at room temp,
1 cup white sugar,
1 cup brown sugar,
4 eggs,
1 cup unsweetened cocoa,
1cup self raising flour,
tsp salt,
1 tbsp vanilla extract,
1 cup semi-sweet chocolate chips,
1/3 cup chopped nuts.
Bake in 9 inch square pan – Gas mark 3 175c 150c fan.
Ginger Hermann
150g self-raising flour,
1½ tsp ground ginger,
½ tsp cinnamon,
½ tsp bicarbonate soda,
pinch of salt,
125g golden syrup,
60g finely chopped stem ginger,
1 tbsp ginger syrup from stem ginger jar,
2 heaped tbsp sultanas,
75g dark muscovado sugar,
2 eggs,
150 ml milk,
75 ml butter at room temp/softened in microwave
Christmas Hermann
Add glace cherries, stem ginger in syrup, a small amount of mixed peel, sultana’s and some mixed spice. Sprinkle the top with sugar and bake. When cooked spike with some brandy then decorate with marzipan and dust with icing sugar.
A Bit of Green & Black’s (Chocolate and Banana)
Instead of the apple and raisins in the original recipe add a whole bar of Green & Black’s 70% cocoa solid chocolate and two chopped up bananas, mixed together and cooked … about 1hr and 10 minutes cooking time.
For the following recipes, substitute the raisins and apples.
Raspberry, Blackberry & White Chocolate
1 cup raspberries
1 cup blackberries
1/2 a cup of chocolate
This is quite a moist cake so more flour may be needed.
Hazelnut Chocolate Marble Cake
1 cup of chopped hazelnuts
a generous spoon of cocoa powder
Once the main mix is made, split it into two equal portions. To one half add a cup of chopped hazelnuts and a generous spoon or so of cocoa powder. Mix thoroughly.
Add your flavoured mix to the baking tin and swirl the two portions together, being careful not to over mix.
Sprinkle the top of the cake with chopped nuts prior to baking.
Double Chocolate Hermann
Ingredients
3/4 of a cup of melted butter
1 cup of white sugar
1 cup brown sugar
4 eggs
1 cup unsweetened cocoa (not drinking chocolate)
1 cup self raising flour
1 tbsp vanilla
1 cup of ground almonds
1/2 cup of white choc chips
1/2 cup of plain choc chips
1 tsp salt
1 and 1/2 cups of Hermann
Method
Mix eggs,with vanilla and add to rest of ingredients, adding Herman last.
Pour into a lined backing pan and cook at about 175°C, for about 45 minutes.
Check and cover loosely with foil; this cake can take almost an hour and a half, due to being really dense.
Check with a skewer every 15 minutes. when it comes out clean, its cooked.
Leave to cool in the tin, the cake is so heavy and moist that it will fall apart if its moved about when warm
Crunchie & Sugar Hermann
Ingredients
1 cup of sugar
2 cups of S/R flour
2/3 of a cup melted butter
2 tsp cinnamon
2tsp vanilla
3 eggs
2 or 3 Crunchie bars, bashed about.
1/2 tsp of salt.
1 and 1/2 cups of Hermann
Method
Mix everything well
Add the Crunchie just before adding Herman
Pour into a lined cake pan
Sprinkle the top with brown sugar
Cook for about an hour at 175°C
Check after about 45 that top isn’t browning too much
Cover with foil if it is
Cool on a rack
Lemon & Almond Hermann
Ingredients
1 cup of sugar
1 cup of S/R flour
1 cup ground almonds
2/3 cups melted butter
1tsp cinnamon
2 tsp vanilla
3 eggs
1/2 tsp salt
rind of 3 lemons
juice of 1 lemon.
1 and 1/2 of Hermann
Method
Mix everything well
Add lemon rind and juice after you add the Hermann mix
Pour into a lined baking pan and cook for 45 minutes to an hour at 175°C
When cooked take out and pierce all over with a skewer
Make a syrup with the juice of 1 lemon and 2 heaped tbsp of sugar; warm in a microwave until it melts. It should be the consistency of single cream (add more sugar/juice until you get it right)
Pour syrup over your hot Herman and spread it out on the top. When it cools it hardens and gives a lovely crunch
Pineapple and Walnut
Simply substitute the apple, raisins and cinnamon for:
1 can of tinned pineapple pieces
packet of walnuts, broken into pieces
Strawberry Blueberry & White Chocolate
Replace the raisins and apple with:
One cup quartered strawberries (coat with a little extra flour)
Half cup whole blueberries
One cup of white chocolate chunks (Approx. 125g – kept quite large so they don’t totally melt on cooking)
Add strawberries to mix last to avoid them turning your mix into a pink gooey mess.
Chocolate Orange Hermann
Omit raisins, apples and vanilla essence, replace with:
3 tsp of orange flavouring
1 generous cup of milk chocolate chunks (about 125g)
Sprinkle with citrus peel (candied) and granulated sugar prior to cooking.
Diamond Jubilee – A Hermann Fit For A Queen
about 150g of white chocolate (chopped into chunks, about a quarter of an ordinary cube)
200g of blueberries (just over a cup)
100g of fresh raspberries
about 150g of sugar
I use 150g of sugar (just over half a cup) instead of the usual 225g because the white chocolate will sweeten it enough.
Use the ordinary Hermann recipe but instead of the apples and raisins add the alternative ingredients
Hermann Bread
85g plain wholemeal flour
85g self raising flour
1tsp bicarb of soda
1/2 tsp salt
Mix together in a bowl.
Put a good tablespoon or so of Herman into a measuring jug and add whole milk up to 1/4 pint.
Mix in well with the dry ingredients.
Knead quickly and lightly into a loaf shape.
Place on a floured tray and pop it straight into a preheated oven at 180°C for about half an hour.
A Hermann Bread Recipe For Bread Making Machine
Ingredients
1 portion Hermann
4 fl oz natural yoghurt
2 fl oz water (careful with this, the flour varies, it may take more when at the mixing stage, check it)
2 tablespoons sunflower oil
4oz strong wholemeal flour
13oz strong white flour
half teaspoon salt
Method
Pour starter, yoghurt, oil and water into the bread maker bucket.
Cover with the flours adding the salt last (well away from Hermann!)
Set the machine for Long programme (6 hours).
If possible check the dough for elasticity when the paddle is working after about an hour, add a little more water if needed. Hermann had his sugar cut down on the last feed as an experiment!
Hermann Fruit Cake
1 cup Hermann
1 cup soft brown sugar
1 cup plain flour
1 cup ground almonds
2 eggs
a little less than 2/3 cup oil
2 tsps baking powder
1 tsp mixed spice
1 tsp cinnamon
1 cup raisins
1 cup sultanas
2 tsps vanilla extract
Especially yummy baked as a loaf and served with butter! Substitute the raisins and sultanas for your favourite dried fruits.
Cherry & Almond
This and the next two recipes all start with the usual Hermann base:
1 portion of Hermann
2 cups plain flour
1 cup sugar
1/2 tsp salt
2/3 cup oil
2 eggs
2 tsp vanilla extract
2 heaped tsp baking powder
1 cup chopped glacé cherries
1 cup chopped almonds
1/2 cup dessicated coconut
2 grated apples
Chocolate & Hazelnut
1 portion of Hermann
2 cups plain flour
1 cup sugar
1/2 tsp salt
2/3 cup oil
2 eggs
2 tsp vanilla extract
2 heaped tsp baking powder
2 bars chocolate and hazelnut (100g each) – roughly chopped into gravel sized pieces (the Lidl bars work well as the hazelnuts in the chocolate are already chopped up small)
1 cup roasted hazelnuts – beaten with a rolling pin until they break up
2 grated apples
Date & Walnut
1 portion of Hermann
2 cups plain flour
1 cup sugar
1/2 tsp salt
2/3 cup oil
2 eggs
2 tsp vanilla extract
2 heaped tsp baking powder
1 cup chopped dates
1 cup strong black tea
2 cups chopped walnuts
2 cored and chopped apples
2 tsp cinnamon
Let the dates soak in the tea for a couple of hours until they swell and soften
Each of these go into a greased and lined roasting tray and bake for about an hour at 170 (with a paper cover to stop them going too brown on top) and make wonderful tray bakes for sharing with friends
This is the only cake I have found where I can play around with the ingredients and still get something edible and attractive out of the oven.
Chocolate & Apple Hermann Muffins
substitute a third of a cup of flour for an equal quantity of cocoa and replacing the raisins with 100g of chopped chocolate. use brown sugar and leave out the cinnamon as well as the melted butter on top.
Coffee Hermann
Replace the raisins with stone-out dates.
Mix 2 table spoons of coffee granulates (decaf or normal) with 1 table spoon boiling water
Add 2/3 of a cup double cream.
Use this mixture instead of the oil of the normal recipe.
Also replace the butter with double cream.
Chocolate Cranberry & Pear
(using drinking chocolate and missing out the sugar, cranberries instead of raisins and two conference pears chopped with skins left on)
Chocolate & Banana
as above for chocolate but with 2 ripe mashed bananas
Double Choc Chip Muffins
use the Basic Recipe, but replace half a cup of flour with cocoa.
Then add:
1 packet of white choc chips
1 packet of milk choc chips
1 packet of milk choc chunks
This made around 20 very large muffins!
Ginger & Lemon Drizzle Hermann
Ingredients
3/4 of a cup of oil
1 cup brown sugar
3 eggs
1 cup self-raising flour
1 tbsp vanilla
1 cup of ground almonds
1/2 cup of glacé ginger
zest of 2 lemons, juice of 1
1 tsp salt
1 and 1/2 cups of Hermann
Method
Mix eggs,with vanilla and add to rest of ingredients, adding Herman last.
Pour into a lined backing pan and cook at about 175°C, for about 45 minutes.
Check and cover loosely with foil; this cake can take almost an hour and a half, due to being really dense.
While the cake is still warm, mix the juice of the 2nd lemon with more sugar then it can dissolve and pour over the top. Leave to set as the cake cools for a crunchy lemon top.
Pear & Apricot Hermann
Use the basic Hermann recipe change the following:
instead of adding 2 teaspoons cinnamon, add 1/2 teaspoon cinnamon
a sprinkle of nutmeg (ideally freshly grated)
1 teaspoon almond essence
add vanilla essence as per original recipe
replace chopped apples with chopped pears (sprinkled with 1-2 teaspoons lemon juice if you prefer the cake fruity rather than just sweet)
replace raisins with chopped dried apricots
use white sugar rather than demerara for sprinkling on top of batter
for a crunchier topping – add chopped almonds to topping
Baking – follow the original instructions, extending baking time if required until knife or wooden skewer remain clean when poked into middle of cake.
For fan asssisted ovens use lower temeperature of 160°C and bake for 1 hour before checking with knife/wooden skewer.
The Perfect Hermann Bread
To prevent Hermann Bread tasting too sweet, you need to make an adjustment on “Day 9”.
Normally you would add his last feed of 1 cup flour, 1 cup (8oz) sugar and 1 cup milk, and then divide into 4 portions.
But for bread, you need to add the flour and milk only, then divide into 4 portions, then add the sugar individually. For any cake and friend portions add 2oz sugar, but for the bread portions add just ½ oz. Then on “Day 10” bake or pass to friends as normal.
The Recipe
500g (1 lb 2 oz) Strong Flour (White or Wholemeal)
1 Teaspoon salt
240ml (8 fl oz) Tepid Water
1 Portion Herman
Tip:- To get the perfect temperature water use 160 ml (?) cold tap water and 80 ml (?) freshly boiled water.
Method
Mix flour and salt together in a large bowl and make a well in the centre.
Mix the water with Herman and pour into the flour well.
Gradually work the ingredients together to make a soft dough. Add a little more water if it seems too dry, or add a little more flour if it seems to sticky.
Turn out onto a floured surface and knead for 10 minutes.
Put the dough in a large clean bowl, cover with a damp tea towel and leave to rise for 3 to 8 hours until doubled in size
Knock back, then shape into a ball and place in a large loaf tin, or divide into 12 and shape into balls for rolls. Cover and leave to rise for 2 to 6 hours.
Bake in a pre-heated oven at 220ºC / Gas Mark 7, for 35 minutes for a loaf or 20 minutes for rolls. When cooked the bottom should sound hollow when tapped.
A good idea: Do steps 1 to 5 after lunch, Step 6 before you go to bed, step 7 first thing in the morning, and amaze the family with freshly baked bread for breakfast!
Pear & Ginger Herman
by Toby Rothwell
Use 3 (or 4 if small) pears instead of the apple
Replace the cinnamon with 2 tsp of ground ginger
add 1/2 tsp of mixed spice
Continue with the basic recipe.
Plum Herman
by Toby Rothwell
Replace the Apples with an equal amount of fresh (preferably hard, not too ripe) plums
I slice them in half, remove the stone and then cut into about 12 segments per plum and keep the skin on
Continue with the rest of the basic recipe - The red skins give a lovely colour to the sections of the cake they bake into.
Lemon, Poppy Seed & White Chocolate Herman
by Elspeth Barraclough
The poppy seeds give an interesting taste and texture to this Herman cake. It vanished very quickly when left exposed to a crowd of hungry railway volunteers!
Ingredients
3/4 of a cup of oil
1 cup brown sugar
3 eggs
1 cup self-raising flour
1 tbsp vanilla
1 cup of ground almonds
1/2 cup of poppy seeds
3/4 cup of white chocolate drops
zest of 2 lemons, juice of 1
1 tsp salt
1 and 1/2 cups of Herman
Method
Mix eggs with vanilla and add to rest of ingredients, adding Herman last.
Pour into a lined baking pan and cook at about 175°C, for about 45 minutes.
If not done after 45 minutes turn off the oven and allow it cook on in the residual heat. This technique will finish off most cakes unless it is still really liquid in the middle!
Carrot, Orange & Lemon Herman
by Elspeth Barraclough
Another experiment, replacing ground almonds with semolina for a different texture and to soak up a slightly soggier mix due to the citrus juice.
Ingredients
3/4 of a cup of oil
1 cup brown sugar
3 eggs
1 cup self-raising flour
1 tbsp vanilla
1 cup of semolina
300g grated carrot
zest of 1 lemon
zest of 1 orange
½ the juice from both fruits
1 tsp salt
2 tsp of mixed spice
1 and 1/2 cups of Herman
Method
Mix eggs with vanilla and add to rest of ingredients, adding Herman last.
Pour into a lined baking pan and cook at about 175°C, for about 45 minutes.
If not done after 45 minutes turn off the oven and allow it cook on in the residual heat. This technique will finish off most cakes unless it is still really liquid in the middle!
I mixed the last of the citrus juice with a melted bar of white chocolate and used this as icing, but it would also work well with a cream cheese icing.
Ginger & Maple Herman
by Jackie Grebbey
This made a very successful cake…
Ingredients
150g self-raising flour
2 tsp ground ginger
1/2 tsp bicarbonate of soda
Pinch of salt
125ml maple syrup
200g crystallised ginger
2 handfuls sultanas
75 g dark brown sugar
2 eggs
150 ml milk
75g softened butter
Method
Mix all the ingredients together and pour into 2 lined loaf tins.
Bake at 175°C for about 1 hour 15 mins.
Lemon, Poppy & Dark Chocolate with Chopped Roasted Hazelnuts Herman
By Gene Dumoitier
Ingredients:
Cup size typical coffee mug
Cooking time 105 to 120 minutes at 175c
¾ of a cup of oil
1 cup of brown sugar
3 eggs
1 cup of self raising flour
1 tbsp vanilla
1 cup of ground almonds
½ cup of Chopped Roasted Hazelnuts
¼ cup of poppy seeds
¾ cup of dark or plain chocolate chips
Zest of 2 lemons and the juice of one
1 tsp salt
1 and ½ cups of Herman
Method:
Mix together the eggs with the vanilla then add the oil followed by the rest of the ingredients adding Herman last.
Pour into a lined baking tin 8 inch and cook at 175c for 105 to 120 minutes.
Half way in to the cooking cover Herman with tinfoil to prevent it from burning.
If not done after 105 minutes leave in for another 15 minutes and then turn off the oven and allow to cook in the residual heat.
Orange and Carrot Herman The German Muffins
by Natalie Warren
This created probably the best Herman I’ve made so far plus it was my first make-it-up-as-i-go-along cake making experience!!
Orange and Carrot Herman The German Muffins. This recipe makes 18 light cupcakes or one yummy cake.
Cake Ingredients:
350g Self raising flour
300g grated carrot
zest of one orange
Juice of half the orange
200ml Herman
2 medium eggs
300g caster sugar
150g butter
Cream Cheese Filling/ Topping Ingredients:
90g Full fat cream cheese
230g Icing Sugar
65g Butter
Juice from half the orange
Method:
Preheat the oven to 180°C for fan assisted ovens
Cream together butter and caster sugar with an electric whisk
Beat together Herman with the eggs and juice from half the orange
Add a little Herman mixture to the creamed butter/sugar and whisk together again.
Next sieve in a small amount of flour and whisk together until combined. Repeat these two steps until the Herman mixture and the flour have all gone – this should happen within about 5 steps finishing with flour
Fold the final flour portion in with the grated carrot and orange zest until a batter has formed
Fill 18 cupcake cases or 2 buttered and floured 20? round cake tins and cook for 20 minutes or until a knife can be passed through the centre of one and come out clean and the tops have turned a light brown colour.
Combine together all the topping ingredients in a bowl with a whisk until the icing is smooth, stiff and pale. Use half the ingredients for cupcakes.
Allow the cupcakes/cakes to cool then for cupcakes add a little topping to each creating an attractive swirl and add a sugar orange or lemon slice to each.
Alternatively for a cake mix together in the same way but reserve one third of the cream cheese icing for the top of the cake and cover the top one of the two cakes with two thirds of the icing.
Place the other cake on top and cover with a thin layer to ice the top.
Top attractively with your choice of decoration!
Passion Fruit Herman
by Robyn Altus
Have recently been introduced to Herman, and first cake I made with the batter was to use up some of our large quantity of passion fruit. Instead of the apples & raisins, I replaced with approx 1 cup of passion fruit pulp (and omitted the cinnamon). Absolutely yummy.
Chilli & Chocolate Herman
by Paula Fowler
Not sure if anyone else has tried this flavouring, but thought I would just try an experiment (as you do!) and I would to share with others.
On day 10 of my Herman Care plan, I halved the mixture to make two cakes, 2/3 for one and 1/3 for the one in the picture. One was an Apple and Raspberry, which is now in the freezer, the other was as per the photo – Chilli & Choc.
I was not sure how much choc to use so in a bowl I had 1x tablespoon of Cocoa powder and 1 tablespoon of Options Drinking Chocolate mixed into a paste with hot water. Then ½ teaspoon of Lazy Chilli. Mixed into Herman mix. Cooked in a loaf tin for 40 minutes.
It is, if I say so myself, a great success.
Happy cooking…
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (697g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 1032 | ||
Calories from Fat: 58 (6%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 6.5g | 9 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 15.8mg | 5 % | |
Sodium 56098.3mg | 1934 % | |
Potassium 736.9mg | 19 % | |
Total Carbohydrate 198.7g | 58 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 192.2g | ||
Protein 34.8g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1032
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.