Monday, June 14, 2010

breakfast cake recipe ...

This recipe comes from the book Feeding Fussy Kids, and is delicious ...

I have adapted the recipe slightly from the original ...

Fussy Eaters Breakfast Cake
1 cup bran
450ml milk
1 cup sultanas
1 cup dried cranberries
1/2 cup dried dates (chopped)
1 1/2 cups wholemeal self raising flour
1/2 cup brown sugar
2T wheat germ
2T raw sugar (optional)

1. Preheat oven to 180 degrees celsius. Grease and line a standard loaf tin.
2. Mix bran, milk, sultanas, cranberries and dates together in a bowl. Set aside to soak for about 45 minutes.
3. Sift the flour into another bowl, add the husks. Add the soaked bran mixture, sugar and wheat germ. Combine well (it is a reasonably stiff mixture - add more milk if it's too stiff to mix).
4. Spoon mixture into loaf tin, sprinkle the top with raw sugar and bake for 45 minutes or until a skewer comes out clean.
5. Cool on a wire rack, then enjoy! (it's lovely warm or toasted with a bit of butter on top)


Kelly Casanova said...

Ooh, thanks, I like the look of that!

Cathie said...

ohh Nic, I will definitely be trying this one!!
nice ♥

posie blogs Jennie McClelland said...

Looks delicious Nic, luckily my 4 devour breakfast & always have with gusto. They eat porridge without milk or honey (i know, paste!!) or weetbix, milk optional. I do wonder how they get it off the roof of their mouths, but they do!! Perhaps a recess option for my guys!! Love Posie

dillpickle said...

It looks yummy! Possibly a very good option for the fussy breakfast eaters who are over 30 and live in this house (ahem). I'll hopefully get a chance to try it in the next couple of weeks!

Caroline said...

I grew up eating something like this, it was called very boringly "bun loaf". It just had mixed fruit rather than the cranberries and dates and made it into our school lunch boxes, with a slick of butter, wrapped in grease paper for many a year. Good memories!

Miss said...

Mmmm, made it in half-time in the England v Germany debacle. Delicious - very healthy, but still yum! Handing some around at work today, and passing on your blog with the recipe!

Could easily become the base for many fruit loaves over winter - banana, rhubarb, quince even, if long poached beforehand?