fruit and nuts tea breadFruits Nuts Teabread

 

This teabread make an ideal breakfast bread.

Cut into slices and spread with a little low fat spread, jam or honey.
 Ingredients (One 900g/ 2lb loaf):
  • 115g/4oz/ 2/3 cup dried dates, chopped
  • 115g/4oz/1/2 cup ready to eat dried apricot, chopped
  • 115g/4oz/1cup sultanas
  • 115g/4oz/1/2 cup light soft brown sugar
  • 225g/8oz/2 cups gluten-free self raising flour
  • 5ml/1tsp gluten-free baking powder
  • 10ml/ 2 tsp mixed spice
  • 75g/3oz/ 3/4 cup chopped mixed nuts, such as walnuts and hazelnuts
  • 75g/3oz/ 3/4 cup mixed seed such as millet, sunflower and sesame seeds
  • 2 eggs, beaten
  • 150ml /1/4 pint/2/3 cup semi-skimmed milk
  Nutritional Information (Per loaf)

 

Energy          - 3022 Kcals/1268kJ
Fat, Total      - 107g
saturated fat   - 14g
Protein           -  70.4g
Carbohydrate - 470g
Fiber               - 20g

 

 

 

 

 Fruit, Nuts and Seed Teabread

1. Preheat oven to 180 °C/350°F/Gas 4.  Lightly grease and line a 900g/2lb loaf tin.  Place the chopped dates and apricots and sultanas in a large mixing bowl and stir in sugar.

2. Place the flour, baking powder, spice, mixed nuts and seeds in a separate bowl and mix well.

3. Stir in egg and milk into the fruit, then add the flour mixture and beat together until well mixed.

4. Spoon into the prepared tin and level the surface. Bake for about 1 hour until teabread is firm to the touch and lightly browned

5. Allow to cool in the tin for a few minute, then turn out on to a wire rack to cool completely. Serve warm or cold, cut into slices, either on its own or spread with low fat spread and jam. Excess teabread can be wrap in foil before storing.

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