Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
175 g/6 oz porridge oats 55 g/2 oz light brown sugar 55 g/2 oz ready-to-eat dried apricots, chopped 25 g/1 oz dried cranberries 2 tbsp flaked almonds 1 tsp ground cinnamon 2 egg whites.
1 Preheat the oven to 190°C/375°F/Gas Mark 5. Line a 12-hole bun tin with 12 paper cases. Place the oats in a mixing bowl and add the sugar, apricots, cranberries, almonds and cinnamon 2 Beat the egg whites in another bowl until frothy, then stir into the dry ingredients and mix well together. Using your hands, take about 1 tablespoon of the mixture and press together. Place in a paper case. Continue until all the mixture has been used up. 3 Bake for 15-20 minutes, or until the tops are beginning to crisp. Remove from the oven and leave until cold before serving.
calories per bun 47