Ingredients
- 1 medium egg
- 125g polyunsaturated margarine
- ½ cup raw sugar
- ¾ cup reduced fat Greek yoghurt
- 1 tablespoon vanilla essence
- ½ cup reduced fat milk
- 1 cup self raising flour
- ½ cup wholemeal self raising flour
- ½ cup dessicated coconut
- 1 large pear, cored and diced
- 1 small pear sliced for the top
Freezer friendly: Place portions into a freezer safe container or ziplock bags and freezer for up to 3 months. When ready to eat, remove from the freezer and allow to defrost.
Method
- Preheat oven to 180°C, line a 20cm x 20cm baking tin with grease proof paper
- Place the first six ingredients into the bowl of a mixer, mix until combined
- Add the flours and coconut, mix until just combined, add the diced pear and give a final mix
- Spoon into tin, place some pear pieces on top to decorate
- Bake for 35 – 40 minutes or until lightly golden and it bounces back when touched
- Allow to cool before slicing into 16 squares
- Store in an airtight container in the fridge for up to 7 days.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 579kJ | 870kJ |
Protin | 3g | 4.7g |
Total fat | 5.29g | 7.95g |
Saturated fat | 1.93g | 2.9g |
Carbohydrate | 18.50g | 27g |
Sugars | 9.60g | 14.42g |
Dietary Fibre | 1.78g | 2.67g |
Sodium | 144mg | 216mg |