So this weekend I felt like something….healthier.
Hahahaha you say, who are you kidding?
Well to be honest, most of the things you bake at home will be healthier than any of the baked goods you buy outside, because you can not only control the content of what you put in, but also space out your serving size and whatnot. I always find the slabs of banana bread and the muffins sold in cafes are too large for little me, and yet I finish them anyway because I have a ‘waste not, want not’ philosophy.
With the working week rolling around again, I wanted to pre-make something so that I could freeze it and defrost it for morning tea, like the Raspberry Banana Bread recipe I’m so fond of, but I’ve made that millions of times and so I felt like something new.
I spotted a recipe for a Oat, Pear and Raspberry Loaf in Bill Granger’s Bill’s Open Kitchen cookbook, and after some rummaging in the kitchen, was delighted to see that it was one of those rare opportunities where I had all the ingredients on hand and didn’t need to buy any additional ingredients. The one thing I have substituted is three-quarters of a medium tin of apple, instead of pears, because all I have in the house at the moment is bananas and oranges.
After baking it, the oat crumble on top was without a doubt the most delicious part of it. Be careful when you bake it, as because of the fruit layered inside as opposed to being dispersed, testing your loaf can be a little tricky. I found I needed an extra ten minutes, and even then the loaf is very moist. With this recipe supposed to be ‘healthy’, I found the fruit layer a tad bland, so if you like I’d recommend mixing the fruit in a tablespoon of honey before layering it.
You will need:
For the topping:
- 25g (1/4 C) rolled oats;
- 55g (1/4C) brown sugar;
- 2 tablespoons plain flour;
- 25g chilled butter, cut into small pieces.
For the cake:
- 100g (1C) rolled oats;
- 375ml (1 + 1/2C) boiling water;
- 150g unsalted butter, diced;
- 115g (1/2C) brown sugar;
- 55g (1/4C) caster sugar;
- 2 eggs;
- 1 teaspoon vanilla bean paste;
- 185g (1 + 1/2C) plain flour;
- A pinch sea salt;
- 1 teaspoon baking powder;
- 2 ripe pears/apples, peeled, cored and diced, or 3/4 of a medium tin of apples/pears;
- 60g (1/2C) raspberries, fresh or frozen.
Preheat the oven to 180 degrees Celcius. Grease and line a loaf pan, allowing for a generous overhang on all sides. Make the topping by placing all the ingredients into a small bowl and rubbing the butter into the mix until well incorporated.
To make the cake, place the oats in a bowl and pour over the boiling water. Stir and leave to cool until lukewarm.
Cream the butter and sugars in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Sift in the flour, salt and baking powder.
Drain any excess water off the oats. Add the oats to the mix and fold to combine.
Spread half of the mix into the lined loaf pan.
Sprinkle with the fruit.
Top with the remaining cake batter…
…then sprinkle the topping over evenly.
Don’t be too worried that your loaf is incredibly high and on the edge like mine; the loaf is quite dense and doesn’t rise very much at all. Bake for an hour and ten minutes or until a skewer inserted into the centre comes out clean.
Cool in the pan for about 15 minutes before lifting the loaf out using the baking paper and leaving to cool completely on a wire rack before slicing.
Would be nicer with a spot of honey, but I feel quite virtuous eating it as it is haha. I’ve wrapped each slice up individually and frozen the lot, then I’ll put it under the sandwich press at work to warm it up. The crumble topping makes it a bit difficult to wrap and un-wrap, but I just sprinkle the crumble beside it and have it as it is. Deconstructed crumble is just as tasty!
Enjoy the rest of your weekend, lovers… Looking forward to a warm and sunny week ahead of us Take care xx