
Blueberry Oatcake
- Written by Laura Danielz
- Published in Breakfast
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Servings: 1
Prep Time: 10 minutes
Cook Time: 1.5 minutes
For the cake:
½ cup (50g) organic rolled oats
2 egg whites
1 tablespoon fat free cottage cheese
1 tablespoon (10g) raw apple, peeled, cored and grated
1teaspoon baking powder
Sweetener to taste
¼ cup blueberries, divided
For cream topping:
2 tablespoons plain yoghurt
1 tablespoon fat free cottage cheese
1 teaspoon vanilla extract
Sweetener to taste
Directions:
1In a blender or with a hand held blender, blend all cake ingredients; fold in 1/8 cup blueberries.
2Lightly coat a mug with a cooking spray and pour in the cake batter. Place in the microwave and cook for 1 minute and 30 seconds. Carefully turn cake onto a plate.
3Spoon topping over the cake and garnish with the remaining 1/8 cup blueberries.
calories 281 | total carbs 42g | total fat 5g | protein 18g | sodium 342mg | sugar 7g
Notes:
- Gluten-free
- Wheat–free
- Low fat