Prep 10 mins
Cook 1 hr 10 mins
From Jody Vassallo little ideas diabetes. I don't have a particularly sweet tooth for sugary foods but I do like savoury and or fruit breads which are not overly ladened with fruit through.
- 236.59 ml dried apricot (135g/4 1/2oz roughly chopped)
- 118.29 ml sultana (85g/2 3/4oz)
- 236.59 ml unsweetened apple juice (low GI 250ml/8fl oz)
- 532.32 ml self-raising flour (stone ground 360g/12 oz)
- 4.92 ml baking powder
- 4.92 ml mixed spice
- 118.29 ml oat bran (unprocessed 70g/2 1/4oz)
- 44.37 ml brown sugar (or low-calorie sweetner suitable for baking)
- 2 eggs (lightly beaten)
- 236.59 ml buttermilk (250ml/8fl oz)
- 29.58 ml olive oil
- 236.59 ml mashed banana (just ripe 240g/7 2/3oz)
- Preheat oven to 180C (350F/Gas 4).
- Lightly grease and line a 10cm x 20cm (4inch x 8inch) loaf tin.
- Put the apricots, sultanas and apple juice into a pan and bgring to the boil and cook for 10 minutes or until the fruit has absorbed all the liquid.
- Sift the flour, baking powder and mixed spice into a bowl and stir in the oat bran and sugar or sweetener.
- Whisk together the eggs, buttermilk and oil and stir into the dry ingredients and then fold in the mashed banana and fruit mixture.
- Spoon the mixture into the prepared tin and bake for 50 to 60 minutes or until a skewer comes out clean when inserted into the centre.
- Set aside for 5 minutes before turning out on a wire rack to cool completely.
- Serve the bread plain or with a low fat spread.
Very flavorful and moist. I subbed dried cranberries for the sultanas, but otherwise made as written. Will be making this again.