Apricot Nut Loaf
Serves: 10
Prep time: 15 minutes
Cook time: 50 minutes
½ serves per portion
Recipe courtesy of Barb McMillan, Dirranbandi Branch
Ingredients:
- 1 egg
- ⅓ cup raw sugar
- 1 cup carrot, roughly grated
- ½ cup dried apricots, diced
- 4 pieces naked ginger, thinly sliced
- ¼ cup mixed nuts, unsalted, roughly chopped
- ¾ teaspoon bicarb soda
- 2 tablespoons margarine, melted
- 200ml natural yoghurt, reduced fat
- 1 ½ cups self-raising flour
Method:
- PREHEAT oven to 170°C fan-forced (180°C in regular oven) and line a loaf tin with baking paper.
- WHISK egg and sugar until light and fluffy, add all other ingredients except for flour and combine well.
- SIFT flour into the bowl and fold through.
- POUR into prepared tin. Bake for 50 minutes or until a skewer comes out clean.
- LEAVE in the tin for 5 minutes then turn over onto a wire rack to cool.
What's Great About It:
Low in sugar and high in taste! The ginger and apricots in this recipe go together perfectly to create a beautiful tasting loaf. The natural yogurt is a great substitute to traditional saturated fats and creates a smooth, soft texture.
