Raspberry and Apple Slice with Oat Streusel
Some days, I miss eating grain and pasta dishes like this Curried Shrimps with Yuzu-Scented Turmeric Rice. Or this Prosciutto, Tomato, and Olive Pasta. Or these Green Pancakes with Lime-Cilantro Butter. But I’m not complaining, since I’ve got plenty of excellent alternatives!
No, I haven’t abandoned my Paleo ways. I stick to it on the week days, but I get to indulge sensibly during the weekends, which is when I do my blogging. And so, on one Sunday morning, this Raspberry and Apple Breakfast Slice was born out of a pantry-cleaning spree…Oh, it also comes with an Oat Struesel topping that’s irresistible. Fear not, this recipe can be made gluten-free with one simple substitution of the flour – no problem! Plus, it is not too sweet that you’ll feel guilty having it for breakfast!
But right now, I am in the mood for a cup of tea, a comfy blanket around my shoulders, a pair of socks warming my feet, maybe a nice fire kindling, and a slice or two of breakfast cake. Oh, and don’t forget the flowers. Oh, the flowers. They always brighten my day!
- ~~ For the Raspberry Apple Breakfast Slice ~~
- 140 grams (1-1/4 cups) cake flour (or substitute with gluten-free flour)
- 50 grams (1/2 cup) almond flour
- 60 grams (1/2 cup) caster or icing sugar
- 6 grams (1 tsp) baking powder
- 3 grams (1-1/2 tsp) ground cinnamon
- finely grated zest of 1 lemon
- large pinch of salt
- 1 teaspoon pure vanilla extract
- 115 grams (1 stick or 4 oz) unsalted butter, melted and cooled
- 2 large eggs, at room temperature and lightly beaten
- 120 ml (1/2 cup or 4 oz) lukewarm milk
- ½ an apple, peeled, cored, and finely diced
- 12 pieces of fresh raspberries, cut in half
- ~~ For the Oat Streusel ~~
- 30 grams (1/4 cup) all-purpose flour (or gluten-free flour)
- 25 grams (scant ¼ cup) old-fashioned oats
- 25 grams (1/8 cup) light muscovado sugar
- 0.5 grams (1/4 tsp) ground cinnamon
- 0.25 grams (1/4 tsp) ground nutmeg
- 30 grams (1/4 stick or 1 oz) unsalted butter, cold and cut into pieces
- Preheat the oven to 400 F (205 C).
- Line a 12-cup muffin tin with paper or use a 12-rectangle silicone baking mat.
- Sift flour, almond meal, caster sugar, baking powder, cinnamon, lemon zest, and salt in a bowl and mix well.
- In another bowl, whisk together vanilla extract, cooled melted butter, beaten egg, and milk by hand or with an electric mixer fitted with a paddle attachment.
- Add the wet ingredients to the dry and mix well with a spatula.
- Gently fold in the diced apples until just combined.
- Spoon the batter three-quarters up into the prepared pan. Or to fill the rectangular baking mold, spoon the batter in a piping bag fitted with a plain, round tip and pipe to three-quarters full.
- To prepare the oat streusel, combine all the ingredients for the streusel in a bowl and mix with your fingers. Alternatively, you can use an electric mixer fitted with a paddle and mix on low until combined and no large chunks remain.
- Place two raspberry halves on top of the batter, then top with the prepared oat streusel.
- Bake for 20 to 25 minutes, or until a tester inserted in the centre comes out clean.
- Let rest on the pan for 10 minutes before turning out into a rack to further cool.