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Nazia Ramzanali
Healthy Hints
This recipe uses porrige oats in place of regular flour. Oats are a source of whole grain, and eating more whole grain is important for heart health. The other good news is that each cake is low in both total fat and saturated fats. You also get 2 grams of fibre from a serving, which is about the same amount found in an apple.
Ingredients
Ingredients
250 g (8.8 oz) porridge oats flour
125 g (4.4 oz) coconut palm sugar* or brown sugar
50 g (1.8 oz) coconut milk powder
50 g (1.8 oz) skimmed milk powder
7 g (0.25 oz) fast acting dried yeast
2 tsp fennel seeds, coarsely ground
400 ml (13.5 fl oz) water
*This is not the same as palm sugar.
What does this chart mean?
- Calories132kcal
- Protein5.0g
- Fat1.7g
- Saturated fat0.3g
- Carbohydrate23.0g
- Sugars (Total)12.1g
- Fibre2.0g
- Salt0.1g
Directions
1. Mix all the ingredients together in a large bowl. You can also mix the ingredients using a hand blender.
2. Cover and allow the mixture to rest for 45 minutes.
3. Spoon the mixture equally into 12 deep (125 ml) muffin moulds.
4. Leave in a warm place for a further 45 minutes for the mixture to rise. Alternatively you can place them in an oven at 50°C.
5. Bake for 20 minutes at 180°C / 350°F / Gas 4, until golden brown.
6. Turn on to a cooling rack and allow to cool.
