Breakfast cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 260.2
  • Total Fat: 3.9 g
  • Cholesterol: 81.2 mg
  • Sodium: 247.5 mg
  • Total Carbs: 48.9 g
  • Dietary Fiber: 6.7 g
  • Protein: 9.4 g

View full nutritional breakdown of Breakfast cake calories by ingredient
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Introduction

Super delicious treat for breakfast or a nice dessert. It's so yummy you'll forget its so low in calories. Super delicious treat for breakfast or a nice dessert. It's so yummy you'll forget its so low in calories.
Number of Servings: 8

Ingredients

    1 cup whole wheat couscous
    6 large baby carrots
    1/4 cup honey
    2 cups rolled oats
    3 small apples
    5 tbsp ground cinnamon

Directions

Take one cup of whole wheat couscous and cook it. Once cooked put the couscous in an oven safe bowl.

Add two cups of rolled oats.

Pour about one cup of milk over the couscous and oats.
Make sure that it has a thick consistency. If you think that the mixture isnít thick enough, you can always add more oats.

Grate a baby carrots on the smallest grating surface so that you get a fine pulp.

Peel 3 small(or 2 large) apples and grate them on the largest grating surface. Mix everything together


Cover the surface of the mixture liberally with fine ground cinnamon. (**You can add some chopped walnuts to this mixture too but I chose not to this time around.)

Drizzle a generous amount of honey over the surface. Remember that the more honey you add the sweeter the cake will be.In general, if you cover the surface with a thin layer (about 1/4 cup) it should be enough. Mix everything together well.

Crack two or three eggs (depending on how many you have in the fridge) and whisk them. Cover the whole surface area with the eggs.

Put it in the preheated owen at 450į F. Donít cover it. Let it bake for about 25 minutes until you see that the eggs on the top are cooked.

Number of Servings: 8

Recipe submitted by SparkPeople user KERABERA.

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