Blueberry-oat rockcakes recipe
These cakes have the benefit of the fibre in whole rolled oats, but without the chewy texture. Finely ground oats replace half the flour quantity found in typical rockcakes.
Makes 12
Prep - 10 minutes
Cook - 15 minutes
Ingredients for blueberry-oat rockcakes
olive oil cooking spray
1 cup (100 g) rolled oats, finely ground in a food processor or blender
1 cup (150 g) wholemeal flour
1⁄4 cup (55 g) sugar
2 teaspoons baking powder
1⁄2 teaspoon bicarbonate of soda
1 cup (250 g) low-fat plain yogurt
2 tablespoons canola oil
125 g blueberries
1 teaspoon grated lemon zest
Preparation for blueberry-oat rockcakes
1 Preheat the oven to 200°C. Lightly coat a baking tray with the cooking spray.
2 In a large bowl, stir together the rolled oats, flour, sugar, baking powder and bicarbonate of soda. In a measuring cup, stir together the yogurt and oil.
3 Make a well in the flour mixture and add the yogurt mixture. Add the blueberries and lemon zest, then stir just until blended.
4 Place 12 evenly spaced mounds (about 1⁄4 cup) of mixture onto the baking tray. Bake until lightly browned, about 12 to 15 minutes.
Nutritional information - 563 kilojoules, 4 g protein, 20 g carbohydrates, 2 g fibre, 4 g total fat, 1 g saturated fat, 1 mg cholesterol, 78 mg sodium
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