A very lovely breakfast loaf(no need to knead)!

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This recipe is super simple and inspired by one I read from celeb chef wife-turned chef herself Tana Ramsay.

It’s delicious, healthy and with the added benefit of slow releasing carbs from the oats, a filling start to the day, without being as heavy as a bowl of porridge.

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You need:

70g Apricot chopped(go for unsulphured if you like, I just couldn’t get my hands on any at the time)

70g Cranberries dried

70g Walnuts chopped

150g Caster Sugar

500g Self Raising Flour

40g Porridge Oats(I recommend Stoats!)

1 Teabag, normal black tea here!

100mls Milk

2 Eggs

1tsp salt

1tsp Baking Powder

Topping:

1 heaped tbsp Demerara sugar

2 tbsp Oats

A little cinnamon if liked

What to do:

Have ready two 2lb loaf pans(greased & lined)

Set oven to 170c/gas 3/375f

Place the fruit in  saucepan with 400mls of water and the teabag, bring to simmer. Switch off heat, stir in oats, put the lid on and leave to cool.

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In a bowl whisk eggs with sugar until foamy and leave ribbon trails in mixture(you know sometimes I don’t even bother & nobody seems to notice much difference)

Sieve the flour, baking powder and salt into the egg/sugar mix, stir to combine.photo-43

Next stir in the milk, followed by the tea soaked fruit(you’ll want to move the teabag probably before  tipping this into the flour!)

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Mix until combined and no flour is showing. At this point you may need a splash of milk extra to what I have said, you want a thick, but dropping consistency.

Spoon into your prepared loaf pans. I use paper liners as it’s quick and looks nicer, if you happen to be gifting one as I tend to do.

Sprinkle with the extra oats, demerara sugar and cinnamon and place in the oven for 1 hour or until a skewer comes out clean.

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Remove from oven. Leave five mins then transfer from pans to rack to finish cooling.

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I find the best way to eat these loaves is grilled as it makes the most delicious toast.  It does have a rather heavy texture, something I am working on improving(Tanas was the same incidentally) but once toasted golden, the taste and texture improve and it really is tasty. Honest!  Ignore this last wee bit of info, because once I have rejigged the ingredients it’s pretty much perfect now(& really good untoasted too)

*note to self “prefect recipe before posting blog”-doh! 🙂

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I have it on good authority these last a good week, but it never lasts that time in my house! FYI these loaves freeze well too!

Go forth, bake and enjoy!

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