Breakfast California Raisin Crunch

Raisins bring a lovely sweet flavour and extra portion of fruit to your breakfast. This Californian recipe is by dietitian Nichola Whitehead.

Raisins bring a lovely sweet flavour and extra portion of fruit to your breakfast

Breakfast California Raisin Crunch

Ingredients

120g plain wholemeal flour
80g porridge oats
1/2 tsp baking powder
1/2 tsp bicarbonate soda
1 tsp mixed spice
75g dried prunes, chopped
100g Californian Raisins
1 carrot, peeled and grated
1 large egg
2 tsp orange juice
1 tbsp clear honey
100g butter, melted
1/2 vanilla pod

Method 1. Preheat the oven to 190°C/375°F/Gas 7. Lightly flour a baking sheet. 2. Place flour, porridge oats, baking powder, bicarbonate soda, mixed spice, prunes, raisins and carrot in a bowl and mix evenly. 3. In a separate bowl, whisk egg, orange juice, honey, melted butter and vanilla seeds. Blend in with the dry ingredients. Divide the mixture into 10 portions. 4. Using floured hands, form each portion into a ball and flatten each into a 8cm round. Place apart on baking tray. Bake in the oven for 10 to 15 minutes until golden brown. 5. Serve warm with natural yoghurt, fresh fruit and drizzled with honey. Nutrition Facts (per serving)