Brunch Berry Bake - Easy Pre-Ride Fuel


I've realised lately that whilst I have sometimes doubted my ability to cope with life's challenges, when the sh*ts come down, I begin using hard wired skills taught to me many years ago. My mum's family are from mid Wales and as kids we would regularly visit, to be submersed in sights, smells and sounds of the farm. 

At the centre of this were Mum, Uncle Neu and my Nain, who all served up really nourishing home cooked food, a lot of butter drenched cakes, but also a lot of healthy stews, roasts and puds. In the back yard my Dad and Neu built a pottery kiln, fixed fences, cleared overgrown hedges, tended bonfires or built stone walls.

During these days were mini lessons in nature, tending to plants that were edible, seasonal or just grown for the joy of the flower. It was a great place to run and and play but it's also provided a load of basic skills that I realise are no longer taught in schools, while the world scrambles to up-tech for a digital existence.

So while I have been on curfew, its been relatively easy to dip into the back of the kitchen cupboard to find ingredients to make some healthy meals.. and some comfort food, cause that's also allowed. 

Don't worry too much about quantities and exact fruit used. This was made based on what I had available at the time.. luck ended up in my favour, but feel free to play and add a few sunflower seeds if that's your bag, or swap the fruit and oats and use muesli?? whatever you can find will probably be fine.

So first up! Pre-Ride Fuel

 Brunch Berry Bake
(serves 2 portions at 330 cals each)

Grab 80g Porridge Oats
300ml Boiling Water
1 banana sliced
12 blackberries / blueberries / any small sweet fruit
a drizzle of honey (if you want)
tsp cinnamon (if you have it)
Butter / Vegan Spread for coating the baking tin

Turn the oven on to 180 / Gas Mark 5

Pour the boiling water over the oats in a bowl and wait for 5 minutes whilst it soaks in. 
Then stir in the banana, berries and cinnamon and mix together with the oat mixture. 

Use an ovenproof bowl or baking tin with sides, and coat the inside with butter or vegan spread (whichever is available), to stop the oats sticking to the pan.

Pour the mixture into the pan and drizzle a tiny bit of honey over the top of the mix.
Put in the oven for about 20 minutes, or until the top is golden brown. 
There should be enough sweetness from the fruit to avoid adding sugar, but if you have any ice cream I guess it would also be nice as a dessert. 

If like me you're quarantined on your tod, you can keep another portion in the fridge for another day.
Serve up messy and enjoy xx




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