One the road to coming up with the recipe for my Marvels, I tried different ways of making them, and therefore ended up with some unsatisfactory batches.
One thing I really hate is waste, so I wasn’t about to just bin the cakes. The obvious answer was of course French Toast:
In a bowl, mix 1 beaten egg with a dash of milk and a pinch of cinnamon (I didn’t add any sugar as the cakes were already sweet).
Dip the sliced cakes in the mix, and cook in a frying pan, in a bit of melted butter, until golden on both sides.
Serve on its own or with maple syrup.
Quick and easy to make, you can substitute any type of seeds, nuts or fruit to suit your taste. It is also a great way to use up open packets of baking supplies.
You will need:
2 tbsp vegetable oil
125 ml maple syrup
2 tbsp honey
1 tsp vanilla extract
1/4 tsp ground cinnamon
300 g porridge oats
50 g sunflower seeds
50 g pieces of mixed nuts
4 tbsp sesame seeds
100 g flaked almonds
100 g mixed dried fruit (apricots, raisins, etc)
50 g dessicated coconut
Preheat your oven to 150C fan /160C electric / Gas 3.
Mix all the ingredients in a large bowl, except the dried fruit and coconut.
Line 2 baking trays with baking paper, and split the mixture evenly between them. Spread in an even layer and bake for 10 min.
Add the fruit and coconut to the mixture, and return to the oven for another 10 min.
When done, remove from the oven straight away, cool on the trays, then store in an airtight container for up to 2 weeks.
It is delicious with yoghurt and/or fresh fruit, compotes, etc.
Filed under Bakes, Breakfast