EAT LIKE A YOGI: RECIPES FOR A YOGA DIET
September: Oaty Apple Traybake
This seasonal treat may not be appealing to the eye but like so many things, it's on the inside what counts! The delicious combo of textures, and great big slabs of apple and soggy sultanas will have your tastebuds roaring with BLISS. Maybe even do something nice for a family member or friend and surprise them with this luscious treat that leaves zero room for disappointment.
200 g dairy-free margarine
300 g soft brown sugar
200 g dairy-free yoghurt (I used plain soya yoghurt)
200 ml dairy-free milk (I used soya milk)
2 tsp ground cinnamon
zest of 1 lemon
45 g rolled oats
400 g self-raising flour
2 tsp baking powder
120 g sultanas
4 small-medium eating apples, peeled and diced
50 g demerera sugar
1. Line a baking tin with greaseproof paper or baking parchment, (It is helpful to leave a bit of extra paper overlapping the edges, so that you can get it out of the tin without tipping it up and losing the demerera topping!). Preheat the oven to 350F.
2. In a food mixer or large bowl, whisk together the margarine and soft brown sugar for 2-3 minutes. Add the soya yoghurt and milk and whisk again, then stir through the cinnamon, lemon zest and oats.
3. Sieve the flour and baking powder into the mixture. Stir gently until just combined, then fold through the apples and sultanas.
4. Tip the mixture into your baking tin and smooth out the top. Sprinkle with the demerera sugar, then bake for 60-80 minutes until a skewer comes out completely clean, (NB a slightly larger tin = shallower cake, so it will cook more quickly).
5. Leave to cool in the tin, then lift out and slice into squares.