Pina Colada Fruit Wheat Cakes…

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by Hickmans Slim Kitchen
Pina Colada Fruit Wheat Cake

INGREDIENTS:

  • 45g Harvest Morn apricot fruit wheats
  • 1 egg
  • 1 tablespoon TRKG pineapple & coconut syrup (See here for info on these syrups)
  • ¼ teaspoon baking powder
  • 1 heaped tablespoon fat free greek yogurt
  • A few drops of rum flavouring
  • 20g crystallised pineapple
  • 4g coconut chips
  • 2 teaspoons pineapple jam

METHOD:

  1. Preheat oven 180°C fan.
  2. Blitz the fruit wheats in a blender, (don’t worry about the lumps of the fruit as that adds to the recipe keeping them chunky) and tip into a mixing bowl.
  3. Add the baking powder, coconut & pineapple and give a little stir.
  4. Whisk the egg and syrup together until pale, whisk in the yogurt and pour into the wheat mixture.
  5. Give a really good mix and leave the mixture to stand for 5 minutes.
  6. The batter should go puffy and airated.
  7. Tip half your mixture into an oven proof dish and add the jam in the centre, top with the remaining mixture and bake in the oven for 25 – 30 minutes until golden on top and a knife comes out clean (you may get a bit of jam on there but as long as you see no wet cake batter then its cooked).
  8. Enjoy fresh from the oven or cold.