This recipe meets the AMBER criteria in the National Healthy School Canteen Guidelines.
100g canola spread
3 crushed wheat breakfast biscuits
½ cup sugar
2 tbsp coco powder
¾ cup white flour
¼ cup wholemeal flour
- Preheat oven to 180°C. Line baking dish with baking paper.
- Melt canola spread.
- Whisk egg.
- In a large mixing bowl combine dry ingredients. Add canola spread and egg and mix until combined.
- Spread mixture into baking tray and bake for 20 minutes.