One of my missions this year is to experiment more with Slimming World baking. I know it can be tricky to get a great cake or pudding using sweetener, but I’m hoping I can create some that says otherwise.
And with that in mind (and my adorable charity shop find mini casserole dishes), I could not resist making today’s recipe.
Back in June, I also shared with you my Syn Free Carrot & Parsnip Porridge. Like I said then, and I still stand firm on this; it sounds weird, but tastes great!
It’s one of the only desserts where I can’t taste the sweetener (or parsnips in fact) and I’m not the biggest fan of the latter.
Parsnips can have a slightly bitter taste and because I buy them faster than I eat them, it’s a great way to use them up in good health.And although I’ve been eating this for breakfast, I’m sure it would be just as good for a late night treat without the guilt. But, the question is, what would you eat yours with?
Recipe – Serves 1
1/2 syn using your HE B (& 1/2 syn for sweetener if you are strict)
- 40g oats
- 30g peeled & grated carrots
- 30g peeled & grated parsnips
- 1 tsp baking powder *(1/2 syn)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3 tbsp fat free natural yogurt
- 1 egg
- 1 tbsp granulated sweetener *(should be 1/2 syn due to new rules, but I don’t)
- 1 tsp vanilla extract
- Preheat your oven at 180 degrees.
- In a mixing bowl, combine all of the ingredients and mix well.
- Now spray a small baking dish with frylight (mine is abour 12cm diameter) and pour in the oaty mixture.
- Bake in the oven for 30 minutes until golden with cracking on top.
- Serve with yogurt or perhaps some cheeky ice cream?
- And why not tell me what you thought in an Instagram pic (@TastefullyVikkie)?
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IF YOU CAN’T MAKE IT NOW, WHY NOT PIN IT FOR LATER?