120g (3 cups) Kellogg’s Special K
80g (2 cups) Kellogg’s Nutri-Grain
2 tablespoons sunflower seeds
2 tablespoons linseeds
80g (1/2 cup) wholemeal self-raising flour
70g (1/2 cup) skim milk powder
30g (1/4 cup) cocoa powder
60g (1/4 cup) caster sugar
or 1/4 cup granulated sugar substitute
130g (1/2 cup) low-fat or diet vanilla yoghurt
125ml (1/ cup) skim milk
4 eggwhites (from 50g eggs)
Cocoa powder, to dust
Preheat oven to 160C (fan-forced).Â
Spray a 16cm x 26cm (base measurement) slab pan with cooking spray.Â Line base with baking paper, allowing paper to overhang sides.
Put cereals, sunflower seeds and linseeds in a food processor.Â Process until finely chopped.Â Transfer to a large bowl.
Sift the flour , milk powder and cocoa powder over cereal mixture, returning any husks from the sieve to the bowl.
Add the sugar and stir to combine.
Put yoghurt, milk and eggwhites in a small bowl.Â Whisk to combine.
Add to flour mixture and mix until combined.Â
Spoon into the slab pan.Â Smooth surface with back of a spoon.
Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
Set aside in the pan for 5 minutes.Â Transfer to a wire rack to cool.
Dust with cocoa powder.Â Cut into 16 pieces to serve.
Source:Â Diabetic Living Magazine
This bar willÂ keep in an airtight container in the fridge for up to 4 days.
NUTRITIONAL INFORMATION (Per Serve: 1 piece):Â (with sugar) 544kj, protein 7.3g, total fat 2.3gÂ (sat. fat 0.4g), cholesterol 2.3mg, carbs 19.8g, fibre 1.7g, sodium 160.3mg.
Carbohydrate exchanges: 1 1/3.Â
GI estimate:Â medium
Per Serve: 1 piece:Â (with sugar substitute):Â 490kj, protein 7.3g, total fat 2.3g (sat. fat 0.4g), cholesterol 2.3mg, carbs 16.4g, fibre 1.7g, sodium 160.5mg.
Carb exchanges:Â 1.
GI estimate:Â low