It has a very healthy kind of taste, so if you’re having a break from sweet cakes or biscuits, it takes a while to appreciate the sweetness of the raisins (the only sweetener). But once your palate becomes accustomed to sugar-free eating, you really begin to notice the sweetness of things like raisins.
This is a rough approximation of his recipe as he’s not really a measurer when it comes to cooking, more a make-it-up-as-you-go-along kind of baker. That makes for a slightly different flavour and texture each time: if you can handle that kind of ad hoc recipe, have a go at making your own variation, adding or subtracting ingredients as you go. It is absolutely delicious straight from the oven with a slathering of butter.
300g fine oatmeal
150g mixed nuts and seeds: brazil nuts, hazelnuts, almonds, hemp seeds, flaxseeds
Large handful chopped dates or raisins
1 tsp cinnamon
Approx. 500ml milk
How to make:
1. Preheat the oven to Gas mark 6 and thoroughly grease a deep baking dish.
2. Crush the nuts and seeds using a pestle and mortar.
3. In a mixing bowl, mix the oatmeal, nuts and cinnamon together.
4. Beat the eggs in a small bowl before adding to the oatmeal mixture.
5. Pour in milk until the mixture is covered then leave to stand for 15-30 minutes until the mixture has soaked up the milk.
6. Add more milk if needed to make a sloppy texture then pour into a baking dish and bake for 50 minutes or until the top is golden.
7. Remove from the oven and serve sliced with butter and a nice cuppa – yum!
8. Will keep for a day or two in an airtight container.