Barb'S Batter Variation 1 – a delicious recipe with soy flour, whole wheat flour, Splenda, rolled oats, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350.
2
Spray pie dish lightly with Pam. Set aside.
3
In medium bowl: Mix dry ingredients using a wire wisk. Blend in milk and optional sour cream or yogurt.
4
Pour into prepared pie dish.
5
For blueberry tart: spread 2 cups blueberries (stems removed) over top of batter. (If you opted for the plain yogurt instead of sour cream be sure to sprinkle berries with a tablespoon of splenda before baking. This will counteract the tartness of the yogurt.)
6
Bake for 30 min, allow to cool, serve wedge topped with non dairy light whipped topping.
7
For bar cookie: Mix into batter any or all of the following: 1/2 cup semi-sweet chocolate chips, 1/3 cup dried cranberries, 1/3 cup chopped nuts, 1/4 cup coconut.
8
Bake at 350 for 30 min.
9
Allow to cool slightly. Cut into portions and enjoy.
10
Bake at 350 for 30 min.
107
kcal
Calories
1
g
Fat
21
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 cup soy flour, 1/3 cup whole wheat flour, 1/2 cup Splenda, 1/4 cup rolled oats (not instant), and more.
Yes, Barb'S Batter Variation 1 falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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