Oatmeal and banana bread

Ingredients

• Passion fruit: 2 pieces
• Oats: 660 g
• Quinoa flour: 1.5 tablespoons
• wheat flour: 210 g
• Cardamom seeds: 1/4 teaspoon
• salt: 1 tablespoon
• Baking soda: 1 tablespoon
• butter: 230 g
• white sugar: 200 g
• chicken egg: 1 piece
• cane sugar: 165 g
• Vanilla extract: 1 teaspoon

First, combine the dry ingredients in a bowl: all-purpose flour, oats, quinoa flour, cardamom seeds, and baking soda. Then, cream together the butter, granulated sugar, and brown sugar until the mixture is smooth.

Wash the passion fruit, remove the seeds, and cut them into pieces. Add the eggs and vanilla extract to a bowl and mix well.

Add the mixture of dry ingredients to the egg mixture and mix until everything is well combined.

Cut out parchment paper to fit your tart pan and line it. Place your filling in the pan. Use a tablespoon to scoop up the mixture and form small mounds on the pan. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and let it heat up for 15 minutes.

Place the cakes in the oven and bake for about 15 minutes, or until the passion fruit and oat cake is golden brown. Let cool on a wire rack.

Your passion fruit and oat cake is now ready. Make sure the cake is completely dry, and avoid making it too moist, as this will make it unstable during storage and could cause it to spoil quickly. The passion fruit and oat cake is at its best when it’s still warm, or you can wrap it in paper to keep it fresh for later. Do not store it in a plastic bag, as this will make the cake become soggy.