Apple, Cranberry and Almond Loaf Cake
Ingredients
- 50 g Porridge oats
- 300 ml Milk (any kind)
- 190 g Plain or wholemeal flour
- 3 teaspoons Baking powder
- 1 teaspoon Cinammon
- 65 g Dried apple
- 100 g Dried cranberries (I like to use apple juice infused cranberries)
- 30 g Flaked almonds
- 115 g Clear honey
- 75 g Brown sugar
- 1 Egg
Accompaniment
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Description
This is a healthy loaf cake containing no butter or oil. Great for breakfast or snacks. You can use a different combination of dried fruit, e.g. raisins / blueberries / walnuts.
Method
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1
Pour the milk onto the oats and leave it to soak for 10 minutes.
Meanwhile, sieve the flour, baking powder and cinnamon into a bowl.
Add the dried apple, cut up into little pieces, the cranberries and the almonds.
Beat the egg and add to the dry mixture along with the honey and sugar.
Add the milky oats and mix together lightly.
Pour into a large lined loaf tin and bake for 35 - 45 minutes at 180 degrees Celsius.
Chef's Tips
Great warm or cold as a cake, or toasted with butter and jam. When cool, it can be sliced and kept in the freezer ready for toasting, or it will keep well in an airtight tin for a few days too.
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