I REALLY love the healthiness factor of these - oil instead of butter, egg whites and all the healthy fruit and nuts - and they still have a great texture and taste! I used Smart Balance oil and did half whole wheat flour, half white. I also didn't have any prunes, so I used canned pumpkin, which worked great and added a lovely autumny color. I also didn't have apricots on hand... so I did a mixture of raisins, dried cherries, dried cranberries and walnuts. Oh and I added some peanut butter chips. ;-) I absolutely LOVE having these healthy little breakfast cakes - grab and go without the guilt! I keep thinking of other options/substitutes/add-ins; mashed bananas, applesauce as many of you mentioned instead of the prune puree...add-ins like chopped apples, a caramel or cream cheese glaze on top, chocolate chips, crushed bran flakes, peanut butter... the options go on and on! Two things tho: unless I'm missing something, there's no mention of adding the brown sugar in the instructions of the recipe, so don't forget that. Also, I noticed that they never really look "done" when they come out of the oven, which can encourage overbaking. You just have to trust that they're done and take them out, that way they'll remain soft.
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I REALLY love the healthiness factor of these - oil instead of butter, egg whites and all the...