Here with the first of this weeks sweets and treats themed and perfectly timed for Mother’s Day this Saturday. Now, who wouldn’t want to eat cake for breakfast, and how perfect is this for Mother’s Day!? Double whammy!
In my steadfast quest to ensure that the food I serve at breakfast remains interesting, delicious and nourishing, I really had to come up with a recipe that gave me that gave me the balance of being nutritious and down right delicious! I’ve always needed a sense of comfort food at breakfast and I’m done with reinventing the flavour combinations for porridge! I needed a new breakfast hero – and boy have I created one! This scrumptious (and healthy) carrot and apple cake will go down a treat for your loved ones this Mother’s Day, so what are you waiting for? Get baking!
So, I grabbed all the ingredients I thought give a super healthy boost to our bodies and came up with the most perfectly moist, soft and if I may say so myself, seriously good Carrot and Apple Cake Bar. This is also, in my humble opinion, a perfectly healthy option to kick off the day. Granted, not everyday – but hey, you have to live a little once in a while. The base ingredients for this cake are; fibrous cornmeal and cholesterol kicking oatbran, carrots and apples packing a massive punch in vitamin and minerals contributions and nuts galore that create crunch and texture!
I am serving these for my Christmas morning breakfast along with a table full of other treats – hopefully creating a warm and happy memory for my family!!!
Makes approx. 15 mini loaves
Heat the oven to 180 degrees centigrade before you start. Make sure the oven is fully heated by the time you put your cake- bars in.
This is absolutely best part!
Place all the ingredients in a wide mixing bowl and combine slowly but thoroughly. You should have quite a heavy but still runny mixture.
Line a mini-loaf pan with special cases. (I actually ran out of the exact mini-loaf ones at home and ended up using giant muffin cases and these worked perfectly!)
Place approximately a ladleful of mixture into each case, filling ¾ of the way up.
Bake for 25 minutes, or until the tops are golden brown and a skewer inserted in the middle comes out clean.
I serve these with a small bowl of natural yoghurt dusted with cinnamon and freshly picked raspberries!
These will keep fresh in the fridge for 2-3 days, but hopefully you find the recipe so easy, you will keep whipping up a fresh batch without any thought to it!