breakfast crunch
Prep:
10 mins
Cook:
15 mins
Serves:
10
method:
1
Preheat the oven to 190°C/375°F/Gas 7. Lightly flour a baking sheet.
2
Place flour, porridge oats, baking powder, bicarbonate soda, mixed spice, prunes, raisins and carrot in a bowl and mix evenly.
3
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.
4
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.
ingredients:
• 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
nutrition:
per serving
Calories
440
kcal
Total Fats
Saturated Fats
Protein
10g
Carbohydrates
Fibre
Iron
2.7
mg
Sodium
378
mg
