Blueberry oatmeal breakfast cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Flour; (up to half may be whole wheat) |
| ¾ | cup | Quick cooking oats |
| ⅓ | cup | Sugar or substitute |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| ¾ | cup | Soy milk |
| ¼ | cup | Applesauce |
| 2 | tablespoons | Cornstarch |
| 1 | cup | Frozen blueberries; (or fresh if you have them) |
Directions
Preheat oven to 400 degrees F. In medium mixing bowl, combine flour, oats, sugar, baking powder and salt. In another bowl, combine soy milk, applesauce and cornstarch. Pour this wet mixture into the dry mixture all at once. Stir until just moistened (batter will be lumpy). Fold in the blueberries, spoon batter into a non-stick 8 x 8 baking pan. Bake 20 - 25 minutes, cool on rack 5 - 10 minutes, serve warm. ***Even though this is called breakfast cake, it is very yummy at any time of the day. Moist and chewy!!!
Serves: 9 Squares - calories per square 143; fat .7g; carbs 31.9; protein 3⅖
Preparation time: 15 min., not including baking time Posted to fatfree digest by RubyTues59@... on Aug 30, 1998, converted by MM_Buster v2.0l.