Friday, 30 September 2016

Peach Porridge Cakes

This was definitely not the easiest recipe to devise. If you follow my Instagram then  you will have seen pictures of previous versions. I did start by using puréed fresh peaches but it just didn't work and the flavour was lost. I always prefer to work with fresh ingredients but in this case chopped up tinned peaches work best. 

150g tinned peaches (drained)
150g golden syrup
100g margarine
200g self raising flour
1 heaped tsp baking powder
100g oats
250ml unsweetened almond milk 
1 egg

1. Beat the egg in a large bowl.
2. Add the golden syrup and margarine then stir well.
3. Stir in the flour, oats, baking powder and almond milk. Mix well until combined 
4. Chop the tinned peaches into small pieces

5. Carefully fold the peaches into the mixture and then stir gently so that they are distributed throughout the mixture 
6. Half fill 12 muffin cases with the mixture. You will find that the mixture is quite runny so it is easy to see the peach pieces. Make sure that every muffin case contains several pieces of peach.
7. Cook at the top of a preheated oven for approximately 15 minutes or until the tops turn golden.
8. Allow to cool before removing

The recipe makes 12 cakes which are 148 calories each.

In case you are wondering, I called them Peach Porridge Cakes because of the combination of oats and almond milk in the recipe. That's how I make my porridge and the taste of the cakes reminded me of that. 

The little pieces of peach add a delicious sweet surprise when you bite into them.

I think they were worth the effort. Let me know if you try making them.

Speak to you soon

Love Erica xxx

No comments

Post a Comment

© Fitter.Thinner.Happier | All rights reserved.
Blogger Template Created by pipdig