Flapjack Buns Recipe
These tasty little diabetic treats with a hint of vanilla and cinnamon are soon to become your favorite dessert! With just 47 calories per bun, these little wonders are baked slowly and gently to get a covetable fudgey, border line gooey texture. Don’t be surprised when your non-diabetic family and friends place special requests for this low-cal, diabetic-friendly dessert every time you throw a dinner party!!
Servings Prep Time
12people 15minutes
Cook Time
25minutes
Servings Prep Time
12people 15minutes
Cook Time
25minutes
Ingredients
  • 175g Porridge Oats
  • 6tsp Brown Sugar BlendSPLENDA®
  • 55g Dried ApricotsChopped
  • 25g Dried Cranberries
  • 2tbsp AlmondsCut into thin slivers
  • 1tsp Cinnamon powder
  • 2 Egg Whites
Instructions
  1. Preheat oven to 375 degree F. Line a 12-hole muffin tray or bun tin with 12 paper cases.
  2. Place the oats in a mixing bowl and add the Splenda Brown Sugar Blend, apricots, cranberries, almonds and cinnamon powder.
  3. Beat egg whites in another small bowl until frothy, and then stir into the dry ingredients. Mix well together.
  4. Using your hands, take about 1 tablespoon of the mixture and press together. Place in the paper case. Repeat until all the mixture is used up.
  5. Bake for about 15 to 20 minutes, or until the tops are crisp and golden.
  6. Remove from the oven and allow buns to cool down on a wire rack. Serve when slightly warm.

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