Thursday, March 18, 2010

Blueberry Snack Cake

click to enlarge

Not the best picture on the plate. The flash wouldn't work. It worked for the pan, though. Weird.

This cake is moist and loaded with blueberries. It's not too sweet. You could even eat it for breakfast. (I did this morning.) I think a cherry version would be nice, too.

Kari's Blueberry Snack Cake

6 Tbsp water
2 Tbsp flaxseed meal

1 banana, mashed
1/2 cup plain soy yogurt
1/2 cup So Delicious brand coconut milk beverage (or other non-dairy milk)
1/3 cup brown rice syrup
2 tsp vanilla

1 1/2 cups whole wheat pastry flour
1/4 cup oat bran
1/4 cup wheat germ
1/4 cup unbleached flour
1/4 cup turbinado sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda

2 cups blueberries

Preheat oven to 350. Lightly spray 9x9 pan with cooking spray.

In a small bowl, combine water and flaxseed meal and set aside.

In a large bowl, combine pastry flour, oat bran, wheat germ, unbleached flour, turbinado sugar, baking powder, salt, and baking soda.

Combine mashed banana, yogurt, milk, brown rice syrup, and vanilla. Add flaxseed mixture to banana mixture. Stir with fork or whisk until well combined and smooth. Add liquid mixture to flour mixture. Stir until flour is moistened. Fold in blueberries. Spread in prepared pan. Bake 30 to 35 minutes.

Serves 16.
Per serving: 128 calories, 1g fat, 150 mg sodium, 3g fiber, 3g protein

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