This cake, featuring dried fruit, grains, honey and orange juice, can be great as a healthy midday snack or, I think, a batch of breakfast muffins. The original recipe, in Hebrew, is here, but I made a few modifications.
So, here goes:
A little less than 2 cups flour
1\2 cup oil
4 tbsp. sugar
The juice of one orange
4 tbsp. honey
4 tbsp. tahina (if tahina isn't common where you live, I think it can be replaced with some sort of nut butter, like peanut or almond)
3\4 cup chopped dried fruit (I took prunes and apricots)
A handful of sunflower seeds (it said nuts in the original recipe, but I didn't have any)
1 tbsp. of orange zest
1 tbsp. baking powder
I also added a couple of tablespoons of powdered almond (left over from another cake), but that's optional. Next time I make it, I think I'll try adding some coconut.
Batter should be sticky. Pour it into a pan. I sprinkled sesame and poppy seeds on top of mine.
Bake until golden-brown. Took me about 40 minutes at medium heat, but my oven is not that strong.
My husband enjoyed this cake, as he prefers his cakes not too sweet. If you like additional sweetness you can, of course, add more sugar.