I make this Apricot Loaf a lot.
Translucent orange orbs slightly gooey contrasted with the meaty crunch of a pumpkin seed kernal.
It has no butter, no eggs and it's a very flexible recipe that I fiddle depending on what's in the cupboard.
It can be frozen or it keeps for days.
It travels well.
It is healthy, wholesome and great for lunchboxes.
It can be sliced and buttered but we love it plain and simple.
It's humble looks are very deceiving, and thats why, as soon anyone bites into it,
it's my Most Asked for Recipe.
3/4 cup coconut
3/4 cup rolled oats
1/2 cup raw sugar
1/2 cup pumpkin seed kernals
1 cup of All-Bran or crushed Weet-bix
1 cup chopped dried apricots
1 1/2 cups of self raising flour
1 1/2 cups of milk
Mix the dry ingredients. Add the milk and mix. Bake in a greased loaf tin in a moderate oven for about
50-60 mins. Stand in the pan for 5 mins and then turn out onto a wire rack to cool.....
(though this cake is often cut warm too in our house)
To fiddle; you can cut back the sugar, you can use skim milk if preferred. I have been known to use Cornflakes or Bran flakes if thats all there is to hand but I would increase the ammount by an additional half cup. I've used dates, sultanas, cranberries. I've used chopped almonds, sunlower kernals, pecans, macadamias....
If you use wholemeal flour, splash in a little more milk.
I have never substituted the coconut or the rolled oats. I have not fiddled this for a gluten free version.
I have been making this cake for 25 years now and don't even remember where it came from but I hope it will keep you in good stead too when you are raiding the store cupboard to whip up something quick.
That sounds so easy will make one tomorrow or friday for the weekend.
ReplyDeleteThanks
mmmm this sounds and looks delish I think I could fiddle it to make it gluten free just use the cornflake option and use gf flour, I must give it a go!! thanks for sharing
ReplyDeleteThat looks so good Tanya I'm going to make it this weekend. Thanks!
ReplyDeleteLooks great! Thanks for visiting my blog and commenting, it is wonderful to know there are folks out there that actually read it and comment back.
ReplyDeleteBlessings
Diane
This looks great. You said add more milk for wholemeal flour...but would I also need to add something to make it rise? I have never worked with self raising flour and I like to use only whole grains. Also, do you think yogurt could be substituted for the milk?
ReplyDeleteThanks!
Hi there Mountain Girl, in Australia amongst the various types of flour we can buy, the most common ones are "plain" (elsewhere known as all-pupose) and "self raising". This later type is flour with the raising agent, baking powder, already added. So you would use all purpose whole grain flour, add baking powder according to the packet directions (I'm guessing 1-2 teas for 1 1/2 cups flour) and because it will also be a wholemeal flour (containing whole grains) then I would probably add another 1/4 cup of milk. As for yoghurt, you could use half yoghurt half milk, it will probably be a denser loaf. Thats the beauty of this recipe though, it is very flexible and open to experiment so that you can make it your own. Keep trialing and hope you come out with something you love.
ReplyDeleteLate comer here, made this today...mmmm very delicious. The hungry hoards almost polished the lot off at afternoon tea, managed to save enough for tomorrows lunch boxes. It's my kind of recipe too, I never have all the ingredients and always need to improvise.
ReplyDeletecheers Kate