HEALTHY BLUEBERRY ROCK CAKES
I make these as breakfast cookies to take to work for my co workers, you can substitute any berries just adjust the amount of splenda accordingly. They are best eaten the day they are made, but can be frozen up to 1 month.
Provided by kelly in TO
Categories Drop Cookies
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together egg, splenda, milk and oil.
- In another bowl, mix together flour, oats, wheat bran, poppy seeds, baking powder, lemon zest, cinnamon and salt.
- Stir egg mixture into flour mixture just until combined.
- Gently stir in blueberries.
- Drop batter in 8 mounds onto prepared baking sheet.
- Bake until firm and golden brown, 15 to 20 minutes.
- Remove to rack and let cool.
Nutrition Facts : Calories 183.4, Fat 9.2, SaturatedFat 0.9, Cholesterol 26.8, Sodium 301.1, Carbohydrate 22.1, Fiber 4.2, Sugar 1.9, Protein 5.6
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Check it out »#60-minutes-or-less #time-to-make #course #preparation #granola-and-porridge #drop-cookies #breakfast #desserts #cookies-and-brownies
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