There is a small amount of honey in this delicious blackberry, hazelnut and spelt cake bites recipe but no refined sugar. Most of the sweetness comes from the fresh and dried fruit. Well wrapped, these keep well for about five days or you can pop some in the freezer for another time. They also make a great lunchbox addition.
– A little rapeseed or olive oil, for greasing
– 130g dried, stoned prunes
– 130ml boiling water
– Zest and juice of 1 orange
– 1 Cox’s apple, cored and finely chopped
– 50g sultanas
– 100g jumbo or rolled oats
– 3 eggs
– 25g set honey
– 50g olive or rapeseed oil
– 50g spelt flour
– 50g wheatbran
– 1 tbsp baking powder
– 50g hazelnuts, roughly chopped
– 150g blackberries
1. Preheat the oven to 190°C/375°F/Gas mark 5. Grease and line a 20cm square cake tin with baking parchment.
2. Put the prunes into a bowl and pour over the boiling water. Set aside to soak. Mix the orange zest, juice, apple and sultanas together in a separate bowl.
3. Put the oats into a mini food processor and whizz to make a fine flour.
4. Drain the prunes, reserving the liquid, then whizz in a food processor until smooth. Stir the liquid back in, then spoon this mixture into a sieve resting over a bowl, and use a spoon to extract the purée. You should have 140–160g.
5. Whisk the eggs, honey and oil in a bowl until foamy – this will take around 3 minutes, then fold in the prune purée, apple mixture, oats, oil, spelt flour, wheatbran, baking powder and hazelnuts. Fold everything together to combine.
6. Spoon the mixture into the cake tin, then scatter over the blackberries.
7. Bake in the oven for around 40 minutes, until a skewer inserted into the centre comes out clean. Cool on a wire rack, then cut into 20 squares and serve.
A committed philanthropist, Liz is an Ambassador for The Soil Association, The Sustainable Food Trust, the National Eczema Society and the National Osteoporosis Society amongst others. She also co-founded the Guild of Health Writers and FLAG, the Food Labeling Agenda. An organic farmer, Liz campaigns on sustainable, environmental farming issues, including pasture-fed milk, ingredient traceability and provenance. For more information visit www.LizEarleWellbeing.com