My partner hinted to me earlier this week that he misses eating blueberry muffins as he tends to stick to my gluten free diet. So I decided to surprise him and bake a yummy blueberry cake for his breakfast adapting the muffin recipes I found online to make them gluten free and suitable for my breadmaker.
Yes we both love fruit cake for a breakfast treat – its a great way to start the day with a smile on your face. This one has oats and super-fruit which is the perfect breakfast combo. Oats are slowly digested so good for releasing energy through the day and contain soluble fibre and protein. Blueberrys, apricots and sultanas are packed full of antioxidants and vitamins. And erm I’ll ignore the butter and sugar in there – you need some treats in life. Just don’t eat this everyday!!
I cook this in my breadmaker to make a nice moist cake but you could separate the mixture into muffin tins and bake in the oven to create traditional muffins. As the fruit adds lots of yummy sweetness you don’t need to add much sugar but the amount can be adjusted to your personal taste, I used a desertspoonfull.
1/2 cup plain gluten free flour
1 1/2 cup gluten free oats
1 tsp gluten free baking powder
1/4 cup sugar (or less to taste)
1/2 cup melted butter
1/2 cup milk
1 cup blueberries
10 ready soaked dried apricots
small handful of sultanas (about 1/4 a cup)
1 tsp vanilla essence
Melt butter in microwave and stir in with the sugar then add into a bowl.
Beat the egg and add this into the bowl.
Add the flour, oats, baking powder, vanilla essence and milk.
Mix together so that it forms a nice thick batter like consistency.
Chop up apricots into small pieces and mix together with blueberries and sultanas then add into the bowl and give it all a good mix to evenly distribute the fruit throughout.
Pour mixture into breadmaker tin then bake for approximately 30-45 mins using bake setting of breadmaker. Check its cooked through by inserting a knife to see if it comes out clean as breadmaker baking times can vary by the model.
Alternatively split into muffin tins then bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top.