FOOD & DRINK

Jammy little breakfast bakes

If you fancy a jammy little treat for breakfast, try your hand at these easy-to-bake recipes. But if you’re conscious about the sugar content in your jam, try replacing the usual with one of Streamline’s all-natural, reduced sugar versions.

Strawberry Jam Sandwich Breakfast Bars

Streamline Strawberry Jam Sandwich Breakfast Bars

Serves: 16
Preparation time: 10 minutes
Cooking time: 35 minutes

Ingredients:

100g unsalted butter
50g light muscovado sugar, unrefined
100g clear honey
100g dried strawberries
60g mixed seeds
40g chopped nuts
200g oats
50g plain flour
5tbsp Streamline strawberry jam

How to:

  • Preheat oven to 170C/150C fan/gas 3.5
  • Line a 20cm x 20cm baking tray or brownie tin with greaseproof paper
  • Heat the butter, sugar and honey in a pan until all have melted
  • In a mixing bowl, combine the dried strawberries, seeds, nuts, oats and flour. Then, stir in the butter mixture and combine
  • Pour half the mixture into the baking tray and spread evenly, pressing down with the back of a spoon to compact
  • Spread the jam over the flapjack, then pour the remaining mixture on top and carefully spread into the corners, compacting with a spoon as before
  • Bake for 35 minutes until golden on top and allow to cool before cutting into squares or bars. Store in an airtight tin

 

Blackcurrant Breakfast Muffins

Streamline Blackcurrant Jam Breakfast Muffins

Serves: six
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients:

100g spelt flour
50g golden caster sugar
1 ½ tsp baking powder
1tsp mixed spice
50g rapeseed oil
1 Pink Lady apple, grated
1 medium egg beaten
1 banana, mashed
50ml semi skimmed milk
8tsp Streamline blackcurrant jam
1tsp demerara sugar

How to:

  • Pre-heat oven to 180C/160C fan/gas 4
  • Line six holes of a muffin tin with muffin cases or greaseproof paper
  • In a mixing bowl, combine the flour, baking powder, caster sugar and spice
  • In a separate bowl, combine the oil, grated apple, milk, beaten egg and mashed banana. Then, pour this egg mixture into the dry ingredients – combine quickly but don’t over mix it
  • Pour one dessert spoon of the mixture into each case and make a well in the centre
  • Put a teaspoon of blackcurrant jam in the middle and top with another dessert spoon of mixture. Repeat for remaining five cases, dividing any remaining mixture amongst the six. Sprinkle each muffin top with some demerara sugar
  • Bake for 25-30 minutes until the tops are browned and the muffins are cooked through. Cool on a wire rack before devouring