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Serves
6
Author Notes
Ever since I had my first Oatie in Scotland about a years within the past, I truly cling been enamored with extending the repertoire of breakfast with oats. These shortcakes are a throwback to those peasant breakfast cakes nonetheless with the richness such as even dessert. They’re layered with the fruit within the guts, crunchy on top and comfortable at the underside making for ravishing textural play in your mouth. —Asha
Substances
200 grams
oats (gluten free if wished)
40 grams
butter, melted and cooled
2 tablespoons
raw honey
1
egg
1/3 cup
total milk
1 teaspoon
vanilla essence
1-2
pears, sliced (reckoning on dimension)
Instructions
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Pre heat oven to 350F.
- Mix all ingredients with the exception of the pears. Spread half of combine in an even layer on the dangerous of a buttered 9×4 trudge baking pan.
- Place of dwelling up the pear slices in an overlapping formula over the oat layer and top with the closing oat mixture. Tender the highest.
- Bake for half-hour till the highest is golden and crusty.
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Frigid on rack for 10 minutes. Invert the cakes onto the rack and then frigid totally. Cut into squares.
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