So after a few experiments with gluten free oat based breakfasts, it is clear that Zac is not a fan. I noticed he picked out and ate all the dried fruit from the granola and muesli, and left the rest. So as he clearly likes the dried fruit, I thought I would try him on a new one – cranberries.
I know they contain anti-oxidants and some dietary fibre, so although dried fruits are mostly sugar, there are some benefits to giving them a try – not to mention adding some much needed variety and colour to his diet.
I picked up a pack in the supermarket today and then spent the rest of the afternoon deciding how to turn them into a decent breakfast. Then I noticed that there was a recipe on the side of the pack and decide to have a crack at it.
The recipe is actually for chocolate and cranberry muffins. As I am trying to promote healthy eating with Zac, and I don’t really feel right giving him chocolate for breakfast, I decide to swap it for some dried apricots. So even though it is, still in my eyes, ‘cake for breakfast’, at least it contains some fruit!
Ingredients (as per the Whitworths Dried Cranberries packaging)
175g – soft margarine (I used Pure Dairy Free Sunflower spread)
175g caster sugar
3 medium eggs
1tsp baking powder
175g self-raising flour (I used Doves Farm gluten free self-raising flour)
100g dried cranberries
50g chocolate (I used dried apricots instead)
I also added a splash of agave nectar, a couple of splashes of vanilla extract and light sprinkle of cinnamon – just for personal taste and add a warmer, sweeter flavour – as cranberries can be a little tart.
The method is lovely and simple. Preheat the oven to 190c/375f or gas mark 5. Whisk the margarine, caster sugar, eggs, baking powder and flour until it is light and of a soft dropping consistency. Stir in the cranberries and apricots. Add your extra flavourings, e.g. vanilla and cinnamon.
Place muffin cases into muffin trays, and divide the mixture between them. Place the tray onto the middle shelf or a pre-heated oven and allow to bake for about 20 minutes or until golden and risen.
Allow to cool in the tin before transferring to a cooling rack. They should keep well for several days, and make a very nice breakfast treat – particularly good for breakfast on the go or even a mid morning snack.