 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 30 |
|
Good for diabetics. It has no artificial sugar, deriving its sweetness from pear concentrate, apples and prunes. If pear concentrate is not available, I'm sure apple juice or similar would be fine. The original recipe by Judy Davie called for semolina but I substituted wholemeal flour with great results. You are always welcome to try it with semolina. Also, you might need to adjust the oven time, there was no given one-180°C worked fine for mine. Ingredients:
150 g prunes, pitted |
1 large apple, chopped |
60 ml pear juice concentrate |
140 ml warm water |
3 eggs |
1/4 cup margarine |
250 g whole wheat flour |
1 teaspoon baking powder |
1/2 teaspoon allspice |
Directions:
1. Blend the apple, prunes, pear concentrate and water until well combined.
2. Separate the eggs and beat the whites until they form peaks.Combine two of the egg yolks, the margarine, wholemeal flour, baking powder and allspice with the fruit mixture.
3. Fold the prune mixture through the egg whites until well combined.
4. Pour the mix into a greased loaf tin and bake for 40 min at 180°C.
|
|