Wednesday, July 21, 2010

Fat Free Apricot Bran Loaf

I stewed beetroot last was weird. I am not sure what compelled me to give it a go, but before I knew it I was peeling and dicing. Mr Hooper detests beetroot, and picks it out at every given opportunity. There is something about this that inspires me to cook with beetroot as often as possible, I am determined to try and convert Mr Hooper into a lover of all things vegetable related. Unfortunately what started out as a delicious beef stew, turned a sharp corner into yuckville! Even after 4 hours in the oven, the beetroot still held onto its crunchy texture which I didn't really like and it went a strange pale pink, which wasn't very pleasant either. I tried stirring some sour cream into the stew in an effort to improve things, which helped to provide a moderate improvement. So the morale of that story.......don't stew beetroot!
So on to more interesting things, a recipe that will please both your taste buds and your bowels (sorry that's really gross, but it is true!). This recipe contains All Bran which is high in fibre, and also provides a good source of B vitamins, Folate and Iron. There is no fat, and it still tastes pretty good....can you imagine such a thing!!

APRICOT BRAN LOAF (make a day in advance as there is soaking required, don't be put off as it is still super dupa easy)

1 cup packed ALL BRAN (care of Kellogg's)
1 cup firmly packed BROWN SUGAR
1 tbspn HONEY
1 cup FLOUR
200g DRIED APRICOTS, chopped
1 cup MILK
pinch of SALT

Oven temp 180C.

Mix thoroughly together the All Bran, brown sugar, honey, apricots, milk and salt. Cover and leave to sit for several hours or overnight. I left it on the bench because it is damn cold here at the moment, but best it goes in the fridge for really warm climates.

Stir in the flour and baking powder. Stir well.

I used three mini-loaf tins. But you could also use a small circular cake tin or loaf tin. Be careful when using a loaf tin as this can take a while to cook in the middle, so you can get a bit of burning on the top.

Grease the tin well, and shake a little flours all over, or use baking paper.

A full sized loaf will take about 1 hour. My little tins took about 35-40 minutes. So depending on what tin you use, you will need to keep an eye for the first time you make it.

I like slices of this loaf served warm with low fat margarine (well to be honest I like it with butter, but as I have already mentioned, I jiggle). It is dense and chewy and helps to fight those chocolate urges come 3pm!

No comments:

Post a Comment