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Breakfast Rock Cakes


What a great grab-and -go breakfast this is! A more nutritious version of the traditional rock cake, these tasty little snacks are packed with low-GI carbohydrate, omega-3 essential fatty acids and antioxidants, ideal to boost your energy first thing in the morning (or any other time of day for that matter!)

Prep 5 mins

Cook 20 mins

Ingredients for 18 rock cakes

60g walnuts, roughly chopped
1 egg
60g butter, softened
30g soft brown sugar
60g runny honey
30g golden syrup
100g jumbo porridge oats 
100g finely grated carrots
60g raisins
60gsoft dried apricots, chopped
60g soft dried stoned dates, chopped
½ tsp ground nutmeg
½ tsp ground cinnamon
100g self-raising wholemeal flour
Pinch of salt
1 tsp baking powder
½ tsp bicarbonate of soda

      Method

      1. Preheat the oven to 180°C/gas mark 4. Place the walnuts on a baking tray and toast in the oven for 5 minutes. Remove and leave to cool.
      2. Lightly grease two baking trays with a little butter. 
      3. Place the egg, butter, sugar, honey and syrup in a large bowl and beat until smooth and creamy. 
      4. Stir in the oats, carrots, raisins, apricots, dates, walnuts and spices.
      5. Add the flour, salt, baking powder and baking soda and stir to combine. The mixture will be a soft dough-like consistency. 
      6. Form little rocky mounds with a dessert spoon on the baking trays, leaving space between each mound for the mixture to spread a little.
      7. Bake in the oven for 15 minutes, or until golden. With a spatula, transfer the cookies to a cooling tray and leave to cool and crisp up.