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
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:
Reviewed by Unknown
on
2/28/2020
Rating:
