Oat and apricot crumble cakes

Oat and apricot crumble cakes

These little cakes are particularly popular with my boys for an after-school snack. 
The fruit layer looks lovely, but you can just as easily mix all the ingredients together for a tasty bake.

Makes 10 | Prep 20 mins | Cook 20 mins

125g dairy-free margarine
1 tsp ground cardamom
125g rolled oats
150g self-raising wholemeal flour
75g soft brown sugar
2 tbsp sesame or sunflower seeds (optional)
125g dried apricots, finely chopped
30g dried cranberries
75ml orange juice zest of 1 orange

1 Preheat the oven to 170C/fan 150C/gas 3.

2 Melt the margarine and stir in the cardamom. Mix in the oats, flour, sugar and seeds (if using).

3 For the fruit filling, simmer the apricot and cranberries in the orange juice. 
Add the orange zest and keep stirring until the apricots have become soft.

4 Divide two-thirds of the oat mixture between 10 silicone (or non-stick) muffin cases. 
Push down firmly with the back of a teaspoon into each case. Add a layer of the fruit and cover with the remaining oat mix, pushing down gently.

5 Bake in the oven for 20 minutes or until golden brown. Allow to cool on a wire rack.

Per cake 248 cals, fat 11.5g, sat fat 2.5g, carbs 32.5g, sugars 13.5g, protein 4g, salt 0.3g, fibre 2.5g
Oat and apricot crumble cakes Reviewed by Unknown on 2/28/2020 Rating: 5
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