INGREDIENTS
3 tbsp
soft dried apricot chopped to make
200 g
wholemeal self-raising flour
50 g
ground almonds
1/2 tsp
baking powder
2
eggs
100 milliliters
fat-free yogurt
100 g
smooth almond butter
bananas 2 very ripe, mashed
75 g
blueberries
rolled oats for sprinkling