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Buckwheat-Oat Snack Cake
Buckwheat-Oat Snack Cake
2 tsp. Hodgson Mill Pure Cornstarch
2½ cups water
½ cup butter or margarine
1 cup brown sugar
1 tbsp. vanilla
1 tbsp. water
1 tbsp. cinnamon
½ cup skim milk
1 egg
Mix steel cut oats and water together in pan with lid and let soak overnight. Next morning, cook oats for 15 min. or until oats are softened. Remove from heat and add the butter or margarine to the hot oatmeal. Stir until the butter or margarine melts completely. Add the sugar and beat well. Whisk together the cornstarch, vanilla and water. Beat into the oat mixture. Add cinnamon, buckwheat pancake mix, milk and egg. Blend until it is relatively smooth.
Pour into a well oiled 9 x 13 in. pan. Bake at 350° for about 20-25 minutes or until toothpick comes out clean. Allow to cool. Serves: 15
Frosting: optional
Consider serving with fruit and a dollop of Cool Whip on top.
Recipe Nutrient Analysis: 1/15 OF RECIPE
222 calories; 2 g. dietary fiber; 36 g. carbohydrates; 4 g. protein; 7 g. fat; 4 g. saturated fat; 31 mg. cholesterol; 172 mg. sodium.