‘Leftover Porridge’ Cakes

I hate wasting food. Which means my kids drive me nuts! So I am often inventing meals from leftovers. I’m sure I’m not alone here. The other day I pureed up some day-old roast veggies that were cooked in rosemary and red onion, gently heated it through and served it on a plate topped with smoked salmon for my husband and I for lunch. Yum!

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‘Leftover Porridge’ Cakes

Servings

Ingredients

• 1 cup of leftover cooked porridge
• 1 cup wholemeal spelt flour (you could use normal wheat flour if you prefer)
• 1 egg
• 1/2 cup desiccated coconut
• 1/2 tsp cinnamon
• 1/2 cup of sultanas
• 1/4 cup of rapadura sugar (you can use brown sugar but rapadura which is available at the health food store is a healthier option)
• 1/2 tsp bicarb soda

Servings Ingredients 1 cup of leftover cooked porridge 1 cup wholemeal spelt flour (you could use normal wheat flour if you prefer) 1 egg 1/2 cup desiccated coconut 1/2 tsp cinnamon 1/2 cup of sultanas 1/4 cup of rapadura sugar (you can use brown sugar but rapadura which is available at the health food store is a healthier option) 1/2 tsp bicarb soda

Instructions

1. Preheat oven to 180 degrees. Grease a mini-muffin tin with butter or oil (I used macadamia oil or olive oil would work too). It makes around 16 mini-cupcakes. (Feel free to try larger cupcakes moulds but I have a feeling that the cakes would end up not rising and being a little too dense. These ones are a perfect snack size.)
2. Place all the ingredients in a large bowl and stir until fully combined. The mixture should be thick and sticky.
3. Then divide the mixture evenly (about a large teaspoon full for each cake). Remember they will rise.
4. Put into the oven for twenty minutes or until cooked through.

Recipe Notes

So delicious still warm. Or not. Either way I think you’ll love them. Let me know!

Lisa x

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