|Fruit, seed, wheat and oat slabs|
This recipe started life as an attempt to make healthier muffins.
But somewhere along the journey, new fun ingredients gate-crashed in on the batter and some others were shown out for being bores, until what I ended up with was a moist, texturally rich mix that was no longer a muffin! The mix of crunchy and meaty seeds tasted better in a thinner form, rather than in an upright muffin.
So here we have them, large slabs of oats, wholewheat, fruit, eggs and protein, basically everything you think your breakfast should contain.
I had one this morning with tea and 5 hours later, I still wasn't ravenous and wanting to gnaw on the corner of my computer screen!
The fullness factor came as a bit of surprise, as the recipe goes easy on oil and sugar, relying instead on fruit and milk to moisten and sweeten the slabs. There are seeds to add a bit of protein and whole grain for... things that we don't talk about on a food blog.
Don't be daunted by the number of ingredients in this recipe, you can dispense with them in two brutal steps :)
Ingredients (for 8 slices)
Dry150 g wholewheat flour
100 g quick oats
A pinch of salt
80 g sugar (3 T)
12 g baking powder (3 tsp)
50 g mixed seeds (I mixed 15 g of sesame seeds, 15 g of flax seeds and 20 g of pumpkin seeds)
20 g raisins
Wet50 g oil
240 g overripe banana, chopped (about 3 medium sized bananas cut into chunks)
1.5 tsp vanilla extract
100 g skim milk (I just find it easier to weigh everything, but shall fill in the volume measurement presently)
Mix all the dry ingredients in a bowl.
Whisk the wet ingredients in a blender until thoroughly combined and smooth. Pour the wet ingredients into the dry ones and mix lightly until just combined.
Pour into a 12"x9.5" baking tin, lined with parchment paper and bake at 180ºC for 20 minutes.
Leave in the tin for about 10 minutes after which they're ready to slice and eat.