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