Sorry guys, I’ve been cowering in bed with the flu since the weekend – but here is a fine bowl of mango & passion fruit yog (with bits), banana, honey nut granola, raisins, and some mint. Served on my favourite Classic placemat.
I used to make these badboys all the time at the very end of uni, as graduation (and summer) drew close; they’re ridiculously easy to make, the fruit stays fresh and juicy on the inside, they’re (relatively) healthy and you can gobble a gazillion of them without feeling very full. Perfect for a cheeky afternoon’s worth of baking, if you’re in the mood.
- 100g flour
- 50g brown, soft sugar (preferably the stuff you use in gingerbread)
- 4tbs oil
- 2tbs syrup
- 1tbs baking powder
- 1/2tbs of soda bicarb
- A pear or two
The best part of these is that you can literally substitute the pear with any fruit (banana and peach work beautifully), and you can use honey instead of syrup. Adding vanilla extract won’t hurt either – or nuts, or whatever’s in your storage cupboard.
- Mix the flour with the soda bicarb and baking powder in a bowl.
- Grate the pear with a cheese grater (you can also cut it into tiny pieces with a knife, but…..effort). You want a lot of it.
- Add the sugar and grated fruit to the above mentioned bowl.
- Add the oil, sugar and syrup to the mix. Mix it well, into nice, fruity dough.
- Put it on a (buttered/oiled) cupcake tray (or in individual forms), bake at 190 celsius for app. 25 minutes.
- Decorate with fruit, sugar, draw squiggles – go for it.