Breakfast Crunch

Nutrition Facts (per serving):

Calories 440kcals, Total fat 15g of which saturated fats 8g, Protein 10g, Carbohydrates 66g, Fibre 1.5g, Iron2.7mg, Sodium 378mg

You will need
  • 120g plain wholemeal flour
  • 80g porridge oats
  • ½ tsp baking powder
  • ½ tsp bicarbonate soda
  • 1 tsp mixed spice
  • 75g dried prunes, chopped
  • 100g Californian Raisins
  • 1 carrot, peeled and grated
  • 1 large egg
  • 2 tsp orange juice
  • 1 tbsp clear honey
  • 100g butter, melted
  • ½ vanilla pod
Method
  • Preheat the oven to 190°C/375°F/Gas 7. Lightly flour a baking sheet.
  • Place flour, porridge oats, baking powder, bicarbonate soda, mixed spice, prunes, raisins and carrot in a bowl and mix evenly.
  • In a separate bowl, whisk egg, orange juice, honey, melted butter and vanilla seeds. Blend in with the dry ingredients. Divide the mixture into 10 portions.
  • Using floured hands, form each portion into a ball and flatten each into a 8cm round. Place apart on baking tray. Bake in the oven for 10 to 15 minutes until golden brown. Serve warm with natural yoghurt, fresh fruit and drizzled with honey.

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