You need to impress your guests but don’t know a mixing bowl from a spatula?
Never fear, this recipe is soooo easy and simple, it’ll take you less than 5 minutes to put together and put in the oven. It does take 45 minutes to cook, so make sure you have a bit of time, but other than that, it’s very low maintence (especially if you have frozen berries on hand, like I did) and oh so easy. Make sure you serve with a large scoop of non-dairy vanilla ice cream. I used Trader Joe’s (high on taste, only 3 grams of fat per 1/2 c.) soy vanilla ice cream and it was delicious!
This recipe is from Dr. McDougall’s The New McDougall Cookbook.
- 2/3 c. whole wheat flour
- 1 1/2 tsp. baking powder
- pinch salt
- 2/3 c. soy milk
- 1 tsp. real vanilla
- 3 TBS. honey/agave nectar
- 2 c. frozen/fresh berries (I used a frozen mix of raspberries, blueberries, and blackberries)
Preheat oven to 350F. Mix dry ingredients. Seperately mix the wet ingredients (except for berries). Fold wet mixture into dry. Stir until combined. Pour into non-stick 8 X 8 in. pan. Top with berries and cook for 40-45 minutes until golden brown. Must serve with vanilla non-dairy ice cream of choice.
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