Breakfast apple (or pear) cake

A warming, fibre filled, quick to whip up and super versatile 'breakfast' cake (more like a soft dense slice). It’s great for busy mornings when everyone is running in different directions, and great for school lunch boxes too! I often warm this up for dessert (at any time of the day or night haha), with a little dollop of cream on top. Play around with the recipe, it’s SUPER versatile: you can add grated carrots, use different fruits/berries, add extra honey/sweetener of choice, chopped/ground nuts etc.

Ingredients:

1 cup rolled oats

1 large apple (or pear), cored and roughly chopped

3 heaped tbsp yoghurt of choice (I use natural pot set).

2 eggs

3 tbsp honey (or sweetener of choice)

1 tbsp butter or coconut oil

1 tsp vanilla paste

1 heaped tsp cinnamon

1 tbsp chia seeds

1 tbsp ground flax seeds

1 tsp baking soda

1 tsp baking powder

Optional: Desiccated coconut, chopped dates, grated carrot, extra chopped apple/other fruit of choice.

Method:

Preheat oven to 180.

Line a smaller slice tin with baking paper, set aside.

Add all ingredients to food processor or blender and blend until MOSTLY smooth.

If adding any chunkier extras - coconut, chopped or grated apple, grated carrot, chopped dates etc - do that now, and just stir to combine.

Pour mix into baking tray and bake for 30 mins or until a knife comes out clean when checked.

Let cake cool on bench before slicing.

Store in an airtight container in the fridge.