These delicious Blueberry Flapjacks make the perfect Sunday breakfast, that’s also a source of fibre.
Recipe from ‘Symply Too Good To Be True- Book 3′
- 1 x 425g can blueberries
- 2 x egg whites
- 1/4 cup sugar
- 1/4 teaspoon vanilla essence
- 1/2 cup skim milk
- 1 cup self-raising flour
- 1/2 teaspoon bicarb soda
- Cooking spray
- Juice from canned blueberries
- 1 teaspoon cornflour
To make batter:
- Drain blueberries, save juice from can to make sauce.
- In a medium size mixing bowl beat egg whites and sugar for a minute. Add essence and milk and mix.
- Sift flour and bicarb soda into mixture in one go, DO NOT BEAT but gently fold flour through until just combined (overbeating bruises the flour and will make the flapjacks tough). Fold blueberries through the batter gently.
- Coat a non-stick frypan with cooking spray and pour a little less than half a cup (100ml) of mixture into pan, spread batter to make a round shape.
- Cook 1-2 minutes or until browned, turn and cook another minute or so until cooked. Repeat until all mixture has been used.
To make sauce:
- In a small saucepan combine the saved juice and cornflour, stir continuously on medium heat.
- When boiled pour sauce over each flapjack.
Replace blueberries with 2 cups fresh apple peeled finely diced. Instead of sauce make cinnamon sugar by mixing 3 teaspoons sugar and 1 teaspoon cinnamon together, sprinkle over flapjacks OR Omit the sauce – it will reduce carbohydrate count to 31.2g, 606 kilojoules (144 calories). Suitable to be frozen.
Nutritional Information Per Serve
|Kilojoules||721 (172 cal)||617 (147 cals)|
Annette’s cookbooks SYMPLY TOO GOOD TO BE TRUE 1-7 are sold in all good newsagencies.