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  • Chef James Oakley

Honey coconut oat cake recipe



50g Oats

30g Dried coconut

1 Egg

20g Honey

20g Sugar

2g Salt

40g Milk

(1) In a bowl mix together oats, coconut, salt, milk

(2) In a bowl whisk together egg, honey and sugar until light and airy (not sabayon)

(3) Fold eggs into oat mixture until fully incorporated

(4) Place into a tray lined with baking paper

(5) Bake at 170oC for 10 minuets

(6) Cool to room temperature and serve

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