Dried Tomato Cherry, Pineapple and Almond Loaf 番茄，凤梨干，杏仁面包

Ann Low

12 years ago

I have not been blogging for more than a week because of the school holidays, busy with the kids around and also relaxing myself staying away from my computer . So now I’m back to share this healthy post with oats. I’m so obsessed with oats these days for oats can add extra nutrition to a variety of healthy dishes. I saw this loaf recipe from Bill Granger and immediately made it straight away. This is so easy peasy. Just combine all the ingredients together, stir well and bring to bake. I’m so pleased with the end result. The loaf was quite dry and a bit sweet but it was packed with almonds, dried fruits and oats. The loaf can be stored in room temperature for 3-4 days or chill it in the fridge for a week. If you love munching, do not miss baking this loaf for the coming Christmas season.

5 from 1 reviews

Dried Tomato Cherry, Pineapple and Almond Loaf

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Author: Ann Low

Ingredients

50g Rolled oats
300ml Fresh milk
240g Self raising flour
1 tsp Baking powder
125g Dried Cherries (used dried tomato cherries), diced
50g Dried apple (used dried pineapple), diced
75g Brown sugar (used 50g)
1 tsp Ground cinnamon
3 tbsp Honey (used 2 tbsp)
1 Egg, 70g, lightly beaten
3 tbsp roughly chopped Almonds plus 2 tbsp extra

Instructions

Put the oats in a bowl, pour the milk over them and leave to soak for 30 minutes.
Preheat the oven to 180 degree C.
Light grease and line a loaf tin with baking paper.
Sift the flour and baking powder into a bowl and stir in rolled oats, dried fruit, sugar, cinnamon, honey, egg and almonds. Mix together well.
Spoon the mixture into the tin, level the top and sprinkle with the extra almonds. Bake the loaf for about 45 minutes, or until it is golden brown on top and cooked through.
Leave it to cool a little in the tin before turning out onto a wire rack to cool completely.

3.5.3226

番茄，凤梨干，杏仁面包