INGREDIENTS
2 tsp ground cinnamon
½ tsp vanilla extract
2 tbs freshly squeezed orange juice
1 tbs orange zest
½ cup grapeseed oil
1 egg
½ cup Greek yoghurt
150g self-raising flour
1 cup strawberries, hulled and halved
Small handful of toasted oats and coconut
½ tsp vanilla extract
2 tbs freshly squeezed orange juice
1 tbs orange zest
½ cup grapeseed oil
1 egg
½ cup Greek yoghurt
150g self-raising flour
1 cup strawberries, hulled and halved
Small handful of toasted oats and coconut
METHOD
- Pre-heat the oven temperature to 170°C.
- Place cinnamon, vanilla, orange juice, zest, oil and egg in a ThatsaTMBowl Small and whisk until combined. Add yoghurt and stir thoroughly, then gently fold in the flour until just combined. A little lumpy is ok.
- Pour into the TupperChef™ Slice Form. Place the strawberries on top and sprinkle over the toasted oats and coconut.
- Bake in the oven for 35 – 40 minutes. Insert a skewer and make sure it comes out clean. Cool completely before turning onto a tray and slicing.
- Store in an airtight container such as the Bake 2 Basics Slice ‘N Stor.
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