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Fruit and Oat Slice
Ingredients (makes 24 pieces):
1/2 cup wholemeal self raising flour
1/2 cup wholemeal flour
1 cup rolled oats
2/3 cup shredded coconut
1/3 cup raisins or sultanas
1/3 cup dried apricots
1/2 cup seeds (sunflower, pumpkin, linseed)
125g margarine, melted
1/3 cup low fat milk
1 egg, lightly beaten
Preheat oven to 180 degrees Celsius. Line an oven tray with baking paper, allowing it to overhang.
Add both the flours, oats, coconut, raisins and seeds to a large mixing bowl and stir to combine.
Make a well in the centre and add the egg, milk and margarine. Use a wooden spoon and stir until well combined. Evenly spread and press the mixture into the oven tray and smooth the top. Bake in the oven for 18 minutes. Allow to completely cool in the fridge before serving (although it is quite yummy slightly warm – just mushy!). Enjoy!
Nutrition Information per serve (slice)
Fat (saturated): 5g
Blueberry and Coconut Pikelets
Ingredients (makes 20 small pikelets):
1 cup low fat milk
1 ½ cups wholemeal self raising flour
½ punnet fresh or frozen blueberries
¼ cup desiccated coconut
¼ tsp baking powder
Place the milk, flour and egg in a bowl. Beat with an electric beater for 2-3 minutes until smooth.
Stir in the desiccated coconut and blueberries, set aside.
Heat a non-stick frying pan over medium heat. Place 1 tbsp. of mixture into the pan for each individual pikelet. Cook for 2-3 minutes or until lightly golden. Flip and cook the second side until just golden. Remove from the pan and allow to cool.
Eat immediately or store in the fridge for a quick lunch box or after school snack.
Nutrition Information per serve (pikelet):
Energy: 273kJ (65 calories)
Pumpkin and Spinach Mini Muffins (makes 12 muffins)
2 cups wholemeal self raising flour
1 tbsp fresh thyme leaves, finely chopped
1/3 cup fresh parsley, chopped
1 cup pumpkin, grated
1 cup spinach leaves, finely shredded
1 tsp baking powder
1 cup low fat milk
2 eggs, whisked
¼ cup olive oil
Pre-heat oven to 180 degrees Celsius.
Simply combine all ingredients together in a large bowl and mix well until a thick batter forms.
Grease your muffin tray or line with muffin cases and dollop a large spoonful of the mixture into each muffin hole (the muffins will rise so don’t fill them too full). Try and use a mini-muffin tray if you have one, as standard muffin trays produce larger muffins.
Bake for 20-25 minutes or until a skewer can be inserted and removed cleanly.
Serve warm or allow to cool and store in an airtight container for up to 3 days. You can also freeze them for later.
Nutritional information per serve (muffin)
Energy: 653kJ (156 calories)
Recipes by ACT Health.