Fast Food with a difference! It’s fast & it’s cake-y!!!

Fast Food with a difference! It’s fast & it’s cake-y!!!

So, I’m sitting in my kitchen thinking I need more ‘rest’ time after my very busy week last week! Rest = tea & biscuits (cookies) or coffee & cake right? Of course it does! 😀 I have tea – green tea, mint tea, earl grey tea, English Breakfast tea, flower tea (as in it blossoms in the cup), pomegranate tea and a few others and I have coffee, but as I only tend to eat unprocessed natural foods, I only generally have cookies and cake if I’ve been baking! Well, I had been baking actually! I made two tone cupcakes inspired by Arlene at Arl’s World using fresh strawberries as a natural food colouring! Anyway, although I made them dairy free, they weren’t gluten free or egg free either, so none for me. BUT I NEED CAKE!!!

Delicious cake-y bites and coffee 🙂

As what usually happens, I opened the pantry and pulled out one of my favourite ingredients – oats! Don’t you just love the versatility of oats! Not just for porridge or muesli, oats are for breads, cookies and CAKES too! 😀 Delicious. Oh, but I was having a rest day – so no baking! 😦 Except, what if I made something so simple that it couldn’t really be called baking! 😛 I’ve made something similar lots of times, but I thought this time I’d measure the ingredients so I could make them again without having to think. Am I glad I did! These were perfect! Only THREE ingredients and a pinch of spice if you like, ready for the oven in less than 5 minutes! They’re moorish (I’m just about to make batch two!), squishy, cake-y and full of flavour! You could even add some extras in, or add some toppings! You do realise that instead of reading this you could have already had a batch in the oven!!! 😛 😀

Ready for baking: Cacao nibbed topped cake-y bites

Ready to bake: Flaked almond topped cakes

• Servings: makes 12-16
• Time: 20-25 mins
• Difficulty: very easy
• Print

Gather

• 1 large (150g) banana
• 50g nut butter (I used almond butter)
• 100g oats (gluten free if required)
• *optional pinch of spice (I used cinnamon)

Prepare

1. Mash the banana in a bowl with the nut butter.
2. Stir the oats in until combined (add spice if using). Add any extras (nuts, seeds, coconut, chocolate chips etc.)
3. Spoon into mini cupcake cases. Add toppings if using (I used cacao nibs, desiccated coconut and flaked almonds). Bake at Gas 4 (350f / 180c) for 15-20 minutes.
4. Enjoy!

Serve & Store

• Delicious hot from the oven with a cup of coffee! 😀
• Split open and add jam
• Drizzle the tops with melted chocolate.
• Store in an airtight container for up to three days.
• Can be popped in the microwave for a few seconds to reheat if liked.

 

Assortment of cake-y bites

Coffee & cake (s)! De-licious!

Almond topped cake-y bite ready for munching!

I’ve just discovered a brand new Vegan Party so I’m heading over there with these! 🙂  It’s Healthy Vegan Fridays hosted by Kimmy @Rock My Vegan Socks 🙂