Saturday, 5 December 2015

A slab of breakfast

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)


150 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


50 g oil
240 g overripe banana, chopped (about 3 medium sized bananas cut into chunks)
1.5 tsp vanilla extract
2 eggs
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 180ÂșC for 20 minutes.

Leave in the tin for about 10 minutes after which they're ready to slice and eat.