We adapted this recipe by swapping out refined sugar (partly anyway) with Splenda Blends. You could also use raw sugar, but adjust the numbers accordingly.
4servingsliquid egg substitute (reduced calorie)- e.g., Eggbeaters. A serving may be a "solo cup for one" package or as indicated on a container. You may also use four (4) whole farm eggs if you wish. The egg substitute is pasteurized and helps with longevity of the batter.
1cupoleo- margarine
1quartbuttermilk (reduced calorie)
1cupraisins- if not using Raisin Bran or dried cranberries
1cupdates- chopped
1teaspoonFine Pink Salt
1cupwalnuts
2cupsboiling water
Instructions
Add baking soda to hot water and let cool.
Whip oleo (margarine) and sugars until creamed.
Add eggs slowly. Mix well.
Add flour, buttermilk, and salt. Mix Well.
Add cooled soda water slowly.
Fold the two bran cereals, raisins, dates and nuts together into mix.
When ready to bake, portion out batter and bake at 350 for 18 to 22 minutes.
Let cool 5 minutes.
Refrigerate unused batter for 6-7 weeks. (Spa Index testers preferred 4-6 weeks).
Spa Index Kitchen Notes
NOTE: This is a great recipe for adding the odds and ends of cereal and granola, in place of the nuts and fruits in this recipe.
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