Oat Cakes aux Pomme-Poire

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Morning everyone!

I’m so happy it’s Friday, I’m looking forward to spending the weekend with friends and especially tomorrow night where we’ll be having raclette at home *drool* I’ll be posting about that separately, just know that this dish is the single best thing in the entire world.

Apart from my Apple and Pear Oat Cakes (translation of the title!) of course. This is a very simple recipe consisting of three essential ingredients – oats, 1 egg and a home-made compote of apples and pears – but you can add other ingredients too such as chocolate chips, shredded coconut, chopped dried fruit etc. Initially I used to mash up a ripe banana and add that to the mix as it is thick enough to bind as well as providing natural sugar; however after using the compote I much prefer the consistency and taste of the apples and pears!

What is compote? >> This is a French name for a mix of blended fruit. It can come in a variety of flavours, such as banana and apple, chestnut and rhubarb, and is a staple in most French homes as an afternoon snack for little kiddies. The classic variety is simply apple, so just think of it as eating apple sauce!

Method

>> Peel and chop your apples and pears, place in a pan with water (not too much, you don’t want more water than fruit), and cook on a medium heat for about 25m until the fruit starts to soften. I used one of each because that’s what I had lying around in the kitchen and the pear especially was very ripe which helped with the sweetness factor.

>> In a bowl, mix one mug of oats with one egg. Add your optional ingredients at this point.

>> Once the fruit has softened, place in a blender and mix until smooth (or lumpy, however you like it!) Add to the oats.

>> The mixture should be quite wet but resist the temptation to add more oats because this could result in making the cakes stodgier than you would want. Heat some coconut oil in a pan and with your hands, make flat round discs and place in the pan. Cook for about 5m on each side until golden in colour. Serve with honey, yoghurt or au naturel.

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