Blueberry, pecan and banana breakfast slice
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
If you’re often having breakfast on the run, here’s one for you. Make ahead and keep individual portions wrapped in the freezer, ready to grab and go on those busy mornings. Zap for a few seconds in the microwave for a warming breakfast treat.
Ingredients
Wholemeal self-raising flour
½ cup(s), (80g)
White self-raising flour
½ cup(s), (75g)
Natural sweetener
2 tbs, granulated
Ground cinnamon
1 tsp
Bicarbonate of soda
½ tsp
Mashed banana
1 cup(s), (250g) (see tip)
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Egg(s)
1 medium, lightly beaten
Fresh blueberries
150 g
Shredded or desiccated coconut
¼ cup(s), (20g) shredded
Pecans
¼ cup(s), (30g) chopped
Instructions
1
Preheat oven to 180°C. Lightly spray a shallow 23 cm square cake tin with oil. Line base and sides with baking paper, extending paper 3 cm above edge of tin.
2
Sift flours, sweetener, cinnamon and bicarbonate of soda into a large bowl. Return husks to bowl. Stir in banana, yoghurt and egg until just combined. Fold through blueberries and coconut. Spread mixture into prepared tin and smooth surface. Sprinkle with pecans.
3
Bake for 20 minutes or until skewer inserted into centre comes out clean. Stand slice in tin for 5 minutes before turning onto a wire rack to cool. Cut into 6 pieces.
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