Monday, 3 June 2013

Raspberry and Apple Breakfast Slice with Oat Streusel

Some days, I miss eating grain and pasta dishes like this Curried Shrimps with Yuzu-Scented Turmeric Rice. Or thisProsciutto, Tomato, and Olive Pasta. Or these Green Pancakes with Lime-Cilantro Butter. But I’m not complaining, since I’ve got plenty of excellent alternatives!
No, I haven’t abandoned my Paleo ways. I stick to it on the week days, but I get to indulge sensibly during the weekends, which is when I do my blogging. And so, on one Sunday morning, this Raspberry and Apple Breakfast Slice was born out of a pantry-cleaning spree…Oh, it also comes with an Oat Struesel topping that’s irresistible. Fear not, this recipe can be made gluten-free with one simple substitution of the flour – no problem! Plus, it is not too sweet that you’ll feel guilty having it for breakfast!
But right now, I am in the mood for a cup of tea, a comfy blanket around my shoulders, a pair of socks warming my feet, maybe a nice fire kindling, and a slice or two of breakfast cake. Oh, and don’t forget the flowers. Oh, the flowers. They always brighten my day!
Raspberry and Apple Breakfast Slice with Oat Streusel
5.0 from 6 reviews
Recipe Type: Breakfast, Snack
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 12 servings
  • ~~ For the Raspberry Apple Breakfast Slice ~~
  • 140 grams (1-1/4 cups) cake flour (or substitute with gluten-free flour)
  • 50 grams (1/2 cup) almond flour
  • 60 grams (1/2 cup) caster or icing sugar
  • 6 grams (1 tsp) baking powder
  • 3 grams (1-1/2 tsp) ground cinnamon
  • finely grated zest of 1 lemon
  • large pinch of salt
  • 1 teaspoon pure vanilla extract
  • 115 grams (1 stick or 4 oz) unsalted butter, melted and cooled
  • 2 large eggs, at room temperature and lightly beaten
  • 120 ml (1/2 cup or 4 oz) lukewarm milk
  • 1/2 an apple, peeled, cored, and finely diced
  • 12 pieces of fresh raspberries, cut in half
  • ~~ For the Oat Streusel ~~
  • 30 grams (1/4 cup) all-purpose flour (or gluten-free flour)
  • 25 grams (scant 1/4 cup) old-fashioned oats
  • 25 grams (1/8 cup) light muscovado sugar
  • 0.5 grams (1/4 tsp) ground cinnamon
  • 0.25 grams (1/4 tsp) ground nutmeg
  • 30 grams (1/4 stick or 1 oz) unsalted butter, cold and cut into pieces
  1. Preheat the oven to 400 F (205 C).
  2. Line a 12-cup muffin tin with paper or use a 12-rectangle silicone baking mat.
  3. Sift flour, almond meal, caster sugar, baking powder, cinnamon, lemon zest, and salt in a bowl and mix well.
  4. In another bowl, whisk together vanilla extract, cooled melted butter, beaten egg, and milk by hand or with an electric mixer fitted with a paddle attachment.
  5. Add the wet ingredients to the dry and mix well with a spatula.
  6. Gently fold in the diced apples until just combined.
  7. Spoon the batter three-quarters up into the prepared pan. Or to fill the rectangular baking mold, spoon the batter in a piping bag fitted with a plain, round tip and pipe to three-quarters full.
  8. To prepare the oat streusel, combine all the ingredients for the streusel in a bowl and mix with your fingers. Alternatively, you can use an electric mixer fitted with a paddle and mix on low until combined and no large chunks remain.
  9. Place two raspberry halves on top of the batter, then top with the prepared oat streusel.
  10. Bake for 20 to 25 minutes, or until a tester inserted in the centre comes out clean.
  11. Let rest on the pan for 10 minutes before turning out into a rack to further cool.

No comments:

Post a Comment