Lemon Curd and Raspberry Jam Stuffed Shredded Wheat Bakes

These lemon curd and raspberry jam-stuffed shredded wheat bakes (I know, it’s a mouthful) were made one day while I was messing around in the kitchen. My thought was a cornflake cake mixed with a stuffed muffin, but all I had at hand was shredded wheat!

Shredded wheat is, as we all know, a high fibre wheat cereal that is popular all over the world, so why not use it in other ways? The number one tip I have for this recipe is to try and make the shredded wheat dough as thin as possible because it can be dry if you don’t get enough of the filling inside. With that in mind, let's get started…

Ingredients:

• 5 Handfuls of Shredded Wheat
• 4 Tablespoons of ground almond
• 1 Scoop vanilla protein powder
• 1 Egg
• 200 ml Water
• 3 Tablespoons stevia sweetener
• Lemon curd
• Raspberry jam

Method:

1. Preheat the oven to 180˚.
2. Blend or crush the Shredded Wheat so it is down to a fine mixture with a few small crumbs left for some extra texture.
3. Add in the ground almonds, protein powder and stevia and mix well so everything is evenly dispersed.
4. Add the egg and the water and mix it to a thick mixture, thick enough to form into balls for forming.
5. Form a ball out of the mixture and press it into a cup shape, so you can fill it with the curd and jam.
6. Add ½ tsp lemon curd and ½ tsp raspberry jam and add some more shredded wheat dough mix on top to cover it over and seal it. Make sure the wheat mixture is as thin as possible but enough to hold in the fillings.
7. Bake them on a lined baking tray for 15-20 minutes until slightly golden.
8. Leave them to cool slightly because the filling will be like lava, and then get stuck in!

Tip: Add some fat free Greek yogurt and some honey if they are a little dry!

The starchy, high fibre shredded wheat casing filled with tart, zingy lemon curd and sweet, sharp raspberry jam is a match made in heaven! There is something about the combination of lemon and raspberry that works for me. Maybe it’s the tartness of them both, or just the flavour… Anyway, who cares? If they taste great, then they taste great, and they're not too bad on the waistline, too!

These little rocky beauties are the best high fibre baked treat I’ve had to date! And now that I’ve just wrote the word rocky, I’m suddenly in the mood for rocky road, so expect that recipe soon!

These things are easy to make, and even easier to eat. I added a spoonful of fat free Greek yogurt and a drizzle of honey and had two for breakfast the next day. What a way to start the day!

For those not in the know, I post daily food on my Instagram (@jtrfitfood) and I’m now in the process of transferring all recipes that I get asked for regularly, to Vocal. I hope you are enjoying them so far and that you love the ones I have to come because I love to share them with you all. I don’t enjoy writing a big Instagram caption with the recipe in all the time, so having this new platform to have all of them in for you is perfect!

Let me know what recipes you’d like to see! I’m always on the look out for new things and challenges and if I can make you guys happy in the process by creating things you want, then that’s even better!

Have a great day!