Recipe: Leftover Porridge Cakes

Ingredients

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