Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- These little dishes are great for baked oats, cakes etc and also for doing just one portion of casserole, shepherds pie, chilli etc if you are cooking for one.
**NOTE: We use syrups from http://www.trkg.co.uk they are calorie free, sugar free, diabetic friendly, gluten free, vegan friendly and come in a wide range of flavours. Now just a quick note, although these are calorie free Slimming World advise to syn these syrups the same as sweetener at 0.5 per tablespoon if you are going to be using a lot of sweetener in a day. This is down to each individual if you wish to do this but as we are sharing our recipes we will always include the syn values as per the guidelines. We also have a code to share: Hickmans15 for you to get 15% off your order, this code also works alongside the buy 4 get the 5th bottle free, simply add your bottles to your basket, enter the code at the checkout and the code will be applied.
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** DISCLAIMER: BAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.
Lemon & Poppyseed Baked Oatbran
- 45g oatbran – HexB or 7.5 syns
- ¼ teaspoon baking powder**
- 1 egg
- 1 tablespoon TRKG sherbet lemon syrup (**See note above about this syrup)
- 2 heaped tablespoons fat free greek yogurt
- 4g poppyseeds – 1 syn
- 2 teaspoons lemon curd – 1 syn
- Preheat oven 180°C.
- Add the dry ingredients to a bowl and give a quick mix.
- In another bowl whisk the egg and lemon extract until pale and fluffy, add the yogurt and whisk together.
- Stir the egg mixture into the dry ingredients until well combined.
- Leave to soak for a few minutes.
- Pour your mixture into your desired dish.
- Bake in the oven for 25-30 minutes.
- Warm the lemon curd in the microwave for a few seconds and add to your cake.
- Can be enjoyed hot or cold. Also can be made the day before and stored in an air tight container.