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You may substitute the prunes with other dried fruits,
such as raisins or mixed dried fruits in this diabetes recipe.
Nutty Prune Quick Bread (Serves 4)
Ingredients
- 250 g hard whole wheat flour
- 2 tbsp margarine
- 50 g pitted and chopped
ready-to-eat prunes
- 75 g finely chopped walnuts
- 167 ml milk
- 1 envelope active-dried yeast
Preparation
- Place the flour in a bowl. Cut in the margarine, then
stir in the prunes and walnuts. Heat the milk until it is
lukewarm - if it gets any hotter, leave it to cool before adding
the yeast. Stir in the yeast and leave for about 15
minutes until frothy.
- Make a well in the dry ingredients, then add the milk and
yeast and gradually mix it into the ingredients to make a firm
dough. Add an extra few drops of milk if necessary to bind
the ingredients but not to make the dough sticky.
- Grease a 450 g (1 lb) bread tin. Turn the dough out on
a lightly floured surface and knead it thoroughly for 10
minutes, until smooth and elastic. Press stray nuts back
into the dough as you knead it. Place the dough in the
pan, pressing it down into the corners. Cover the top
loosely with oiled plastic wrap and leave the dough in a warm
place until risen in a dome above the rim of the tin - this can
take up to a couple of hours depending on the temperature of the
dough and the room.
- Preheat oven to 220oC/gas mark 7.
- Brush the loaf with a little warm water, then bake it for
35-40 minutes, until browned on top. Turn the loaf our and
tap its base - it should produce a hollow sound when the bread
is cooked. Cool on a wire rack. Serve sliced, and if
required, spread thinly with a low-fat spread.
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