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Butternut and cinnamon flapjacks

Recipe from: 04 May 2012
butternut cinnamon flapjacks

Ingredients 8
Servings 16
Time 00:10


  • 500
    butternut- diced
  • 1
    large egg
  • 125
    low fat milk
  • 7
    ground cinnamon
  • 2
    brown sugar
  • 1.5
    self raising flour- bran-rich
  • 60
    canola oil
  • 1
    tub low fat yoghurt- for serving


Cook butternut in boiling water until tender. Drain well and set aside.

Beat egg together with milk, cinnamon and sugar. Purée butternut until smooth and mix in the egg mixture.

Sift flour and carefully fold into wet ingeredients. Leave to stand for 10-15 minutes.

Heat oil in a large non-stick pan to a medium heat.  Add spoonfuls of mixture into the pan. Cook until golden on both sides and cooked through.

Serve with a dollop of yoghurt, chopped nuts and a drizzle of maple syrup or honey.

Reprinted with permission of Rumtumtigger. To see more recipes, click here.

Read more on: recipe  |  vegetables  |  vegetarian  |  shallow-fry

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