Barb'S Batter Variation 1

• 1/3 cup soy flour
• 1/3 cup whole wheat flour
• 1/2 cup Splenda
• 1/4 cup rolled oats (not instant)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup 0% skim milk
• Optional: 1 tablespoon fat free sour cream or plain yogurt

1. Preheat oven to 350.
2. Spray pie dish lightly with Pam. Set aside.
3. In medium bowl: Mix dry ingredients using a wire wisk. Blend in milk and optional sour cream or yogurt.
4. Pour into prepared pie dish.
5. For blueberry tart: spread 2 cups blueberries (stems removed) over top of batter. (If you opted for the plain yogurt instead of sour cream be sure to sprinkle berries with a tablespoon of splenda before baking. This will counteract the tartness of the yogurt.)
6. Bake for 30 min, allow to cool, serve wedge topped with non dairy light whipped topping.
7. For bar cookie: Mix into batter any or all of the following: 1/2 cup semi-sweet chocolate chips, 1/3 cup dried cranberries, 1/3 cup chopped nuts, 1/4 cup coconut.
8. Bake at 350 for 30 min.
9. Allow to cool slightly. Cut into portions and enjoy.
10. Bake at 350 for 30 min.

soy flour, whole wheat flour, splenda, rolled oats, baking powder, salt, milk, sour cream

Taken from www.epicurious.com/recipes/member/views/barbs-batter-variation-1-1213252 (may not work)