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Choccy Oat-Cakes

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  • Choccy Oat-Cakes

    Another diabetic one !

    35g hazelnuts chopped
    100g plain flour
    50g cocoa powder
    25g wheat germ
    45g rolled old-fashioned oats
    1/4 tsp. ground cinnamon
    1/8 tsp. fine salt
    110g unsalted soft butter
    165g granulated sugar
    2 large egg yolks

    Used UK measurements

    Method

    Preheat oven to 180C.

    Line 2 mini muffin tins with mini muffin cases, or set out 20 mini muffin cases on a baking
    sheet, sprinkle the hazelnuts into the bottom of each muffin liner.

    You could line a tin and sprinkle on that and make one huge cake !

    Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl.

    In an electric mixer beat the butter and sugar in another bowl until blended.

    Add the egg yolks and beat together.

    Mix in the dry ingredients.

    Put a tbsp. of dough into each mini muffin case, covering the nuts.

    Bake about 15 minutes.

    Allow to cool on a rack.
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