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Breakfast loaf

ByBill Granger
Bill's dried fig, apple and sunflower seed breakfast bread.

Dried fig, apple and sunflower seed bread

75g (3/4 cup) rolled oats
350ml low-fat milk
300g (2 cups) wholemeal self-raising flour
1 tsp baking powder
100g dried figs, chopped
50g dried apple, cut into small dice
75g (1/3 cup) brown sugar
1 tsp ground cinnamon
2 tbsp honey
1 egg, lightly beaten
1/4 cup sunflower seeds, plus 2 tbsp extra

Place oats in a bowl, pour over milk, soak for 30 minutes. Preheat oven to 180C. Line a 1kg loaf tin with baking paper.

Sift the flour and baking powder into a bowl and stir in the oat mixture, the dried fruit, sugar, spice, honey, egg and sunflower seeds. Mix well.

Spoon the mixture into the prepared tin, level the top and sprinkle with the extra seeds. Bake for 45-50 minutes or until a skewer inserted into the centre of the loaf comes out cleanly. Allow the loaf to cool a little in the tin before turning it out onto a wire rack to cool completely.

This tasty, healthy starter to the day will keep for at least aweek if wrapped in foil and stored in an airtight container.