Blueberry Bannock
6
Points®
Temps total: 30 min • Préparation: 5 min • Cuisson: 25 min • Portions: 6 • Difficulté: Facile
The combination of whole grains and blueberries make this scone-like recipe a high-flavour, low-PointsPlus treat.
Ingrédients
Whole wheat flour
¾ cup(s), (180 ML)
All-purpose flour
¾ cup(s), (180 ML)
Uncooked oatmeal
½ cup(s), (125 ML)
Sugar
2 tbsp(s), (30 ML)
Baking powder
4 tsp(s), (20 ML)
Table salt
½ tsp(s), (2 ML)
Ground cinnamon
¼ tsp(s), (1 ML)
Margarine
2 tbsp(s), melted (30 ML)
Water
¾ cup(s), room-temperature (180 ML)
Unsweetened frozen blueberries
½ cup(s), or fresh (125 ML)
Instructions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Stir whole-wheat flour, all-purpose flour, rolled oats, sugar, baking powder, salt and cinnamon together in a medium-size bowl. Stir in margarine and enough water to form a sticky dough. Stir in blueberries.
3
Spray 9-inch (1 L) glass pie plate with nonstick spray. Spoon batter into pie plate, leveling off.
4
Bake 25 minutes or until a toothpick inserted near centre comes out clean. Remove from oven and cool 10 minutes. Cut into 6 wedges. Yield: 2/3-cup (160 ML) per serving.
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