This energy filled cake has millets, oats, coconut flour. Usually after extracting coconut milk from the fresh coconut, the residue that remains will go into the trash. Coconut residue is very high in fibre. It is much healthier than wheat bran or oats bran. I usually collect this residue, after extracting the milk for any south Indian kheer, and use it in my baking as it is, by storing it under refrigeration for a couple of days.
This energy bar is a little softer than a normal crunchy bar. So, I named it as Energy cake. Shelf life is any where between 2 to 3 days at room temperature, Up to 10 days under refrigeration. If it was under refrigeration, please re-heat to get soft texture.
Oats – 1 cup
Mix millet flour – 1 cup
Coconut residue – ¾ to 1 cup (You can use coconut flour or desiccated coconut as well)
Brown Sugar – ¾ cup
Butter – 100 grams
Honey – 2 table spoons
Milk – ¼ cup
Cooking soda – ½ tea spoon
Vanilla essence – 1 tea spoon
Choco chip and almond flakes – to garnish
-Pre-heat oven, line a baking tray.
-In one bowl, combine oats, 2 flours and mix thoroughly.
-Take one sauce pan, heat butter and sugar. When sugar melts, switch off.
-Add in honey, milk,vanilla and cooking soda and mix.
-Pour the frothy wet mixture over oat and flour mixture and fold the batter.
-Batter will be a little thick and heavy. Pour the mixture and spread evenly on a lined baking tray.
-Garnish with Choco chips and almond flakes and press a little.
-Bake this in a pre-heated oven at 180 C for about 25 to 30 minutes or until done.
-Cool, cut into pieces and serve as a snack or a breakfast bar.