Chocolate Flapjack Cakes
- Cooking spray
- 1 cup whole-wheat pastry flour
- 3/4 cup rolled oats
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg
- 3/4 cup packed light brown sugar*
- 1/2 cup unsweetened applesauce
- 3/4 cup mini chocolate chips
Serves: 12 snack cakes
Preheat the oven to 175°C. Line the bottom of a 9-inch square baking pan with a foil strip long enough to overhang on 2 opposite sides. Spray the foil lightly with cooking spray; set aside.
Whisk together the flour, oats, baking soda and salt in a medium bowl; set aside. Whisk the butter, egg, brown sugar and applesauce in a large bowl until combined. Add the dry ingredients to the wet and mix until barely mixed. Stir in the chocolate chips.
Spread the batter in the prepared baking pan. Bake until the cake is light brown around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool on a rack for 15 minutes. Use the foil overhang to lift the cake out of the pan and let cool completely on the rack. Invert onto a plate and peel the foil off. Re-invert the cake onto a cutting board, cut into 12 pieces and serve.
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About Diabetic Sweets: In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important.
Kids Warning: Note to parents: Never leave a child unattended in the kitchen. These recipes are appropriate for children of various ages, 4 to 10. When a recipe calls for cooking on the stove or using a paring knife, an adult should do those activities and let the child assist, if age appropriate.