CAKE IN THE HOUSE

It’s fine to eat cake for breakfast when it’s as nutritious as these fruity muffins. Using fibre-rich ancient grain flours such as buckwheat and rye will keep hunger pangs at bay well past elevenses

Recipe from Nourish Cakes by Marianne Stewart

RYE, BUCKWHEAT & FRUIT BREAKFAST MUFFINS Makes9 70g walnut halves or pieces (optional)140g unsweetened almond milk1 tsp cider vinegar100g Doves Farm Organic StonegroundWholemeal Rye Flour55g Doves Farm StonegroundWholemeal Buckwheat Flour1½ tsp mixed spices of your choice (such as 1 tsp ground cinnamon and ¼ tsp each of ground nutmeg and allspice)1¾ tsp baking powder½ tsp bicarbonate of soda1 firm conference pear1 cox apple125g rapadura or light soft brown sugar30ml rapeseed oil1 large egg Zest of 1 orange 1 Preheat oven to 200C/Fan 180C/Gas 6 and line a muffin tin with 9 paper cases. If using, toast the walnuts on a baking sheet for 5–6 mins until lightly browned. Cool, then roughly chop. 2 Mix together the almond milk and vinegar and allow to sour for 5 mins. 3 In a separate bowl, sift together the…

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The Simple Things (Digital) - 1 Issue, April 2019

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