Recipe - Blueberry Oatmeal Breakfast Cake

1 1/3 cup Flour; (up to half may be
whole wheat)
Three fourths cup Quick cooking oats
1/3 cup Sugar or substitute
2 teaspoon Baking powder
One fourth teaspoon Salt
Three fourths cup Soy milk
One fourth cup Applesauce
2 tablespoon Cornstarch
1 cup Frozen blueberries; (or
fresh if you have them)

Preheat oven to 400 degrees F. In medium mixing bowl, combine flour, oats,
sugar, baking powder and salt. In another bowl, combine soy milk,
applesauce and cornstarch. Pour this wet mixture into the dry mixture all
at once. Stir until just moistened (batter will be lumpy). Fold in the
blueberries, spoon batter into a nonstick 8 x 8 baking pan. Bake 20 25
minutes, cool on rack 5 10 minutes, serve warm. ***Even though this is
called breakfast cake, it is very yummy at any time of the day. Moist and
chewy!!!

Serves: 9 Squares calories per square 143; fat .7g; carbs 31.9; protein
3.4

Preparation time: 15 min., not including baking time

Posted to fatfree digest by RubyTues59@aol.com on Aug 30, 1998, converted
by MM_Buster v2.0l.