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Oatmeal buns with nuts, sultanas and banana

Oatmeal buns with nuts, sultanas and banana, Prescriptions, Any category, Any kitchen, Pastries and desserts, Russian cuisine, Plushies

Ingredients portion 4

Nuts 50g

Oat flakes 1 cup

Cinnamon 1 teaspoon

Cane sugar ½ cup

Baking powder 1 teaspoon

Raisins 70 g

Salt ½ teaspoon

Bananas 1 piece

Apple ½ piece

Carrots ½ piece

Olive oil 3 tablespoons

Water 100 ml

Cooking instructions 1 hour

1 Mix the oats (preferably those for boiling rather than instant cooking), chopped nuts, cinnamon, sugar, sultanas, baking powder and salt together in a bowl.

2 In another bowl, mix the finely diced banana, coarsely grated apple and carrot (or chopped in a blender), add the olive oil and lukewarm boiling water.

3 Combine the contents of both bowls. Knead well. Leave the dough to rest for 15 minutes. If the dough is runny, you can add a little flour. The dough should be thick.

4 Preheat the oven to 180 degrees. Line a baking tray with baking paper. Carefully spoon the dough out a few centimetres apart with a tablespoon.

5 Bake for 25-30 minutes until tender. The dumplings should be brown.

Recipe tip You can use any nuts you like as long as you like them, I have added cashews, almonds and hazelnuts. Also replace sultanas with dried cherries, cranberries, dried apricots, or all of the above. If you don’t like the presence of carrots in the recipe, leave them out and add a whole apple instead of half an apple. Improvise! Enjoy!

Fisherman's pie

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .