Since I set foot in this country, England, me and the Porridge we befriended. People who follow me on instagram and facebook now knows my healthy breakfasts with porridge prepared in various ways, every morning…
At least once a day I am asked: “but what is porridge and why you eat every day? ”
Porridge is oat!
Is the porridge good and healthy? Yes it’s!!! Why a bowl of porridge in addition to goodness gives us a boost of vitamins, fiber, carbohydrates, mineral salts and a good morning for everyone!
There is also the version without gluten for not keeping aloof gluten free friends.
After a brief lesson on porridge Let’s prepare the PORRIDGE CAKE!
It’s a FIT recipe, gluten-free, yeast-free, lactose-free and without butter; in fact I replaced the butter with banana.
It’s not a regular cake that grows so much, the texture is firm and slightly moist. Perfect to eat with yogurt or by dunking in milk or tea.
Do I suggest to eat one, two, three slices of the porrige cake in the morning or in the afternoon without scruples? With Ross can be!
100 gr oatmeal
200 grams of flour
350 ml water
120 gr of ripe banana
100 g sugar
80 g raisins
1 teaspoon cinnamon
1/2 teaspoon of salt
1 teaspoon of baking soda.
First of all prepare the porridge. So bring to boil the water and pour it in a bowl with the porridge. Leave to soak for 20 minutes so the flakes will absorb all the water.
In a bowl, mash the banana with a fork until you have a creamy consistency, then add the sugar and mix with an electric beater. Then add the eggs and then the porridge, vanilla and cinnamon; mix well.
Aside from combine flour with salt and baking soda, add them to the mixture of porridge. Finally add the raisins and mix.
Put the dough in a plum cake baking tray and bake at 180 degrees for plum cake 20/25 minutes.
* If you have a round baking tray a 23 cm or 20 cm diameter will be fine.