- 1. Rub the flora and flour together in a bowl until the mixture resembles breadcrumbs.
- 2. Mix in the sultanas and splenda. Make a well in the middle and crack in 2 eggs. Mix it all together into a batter.
- 3. Scoop lumps of the batter onto a tray lined with greaseproof paper. You should get about 14 lumps.
- 4. Bake in a preheated over at 190C for 12-15 minutes until firm.3405 134Beetroot Soupsoups & sauces4166
- 5.7Bunch of beetroot3 celery sticks1 parsnip1 onion