The Ultimate Breakfast Loaf Filled With Quinoa, California Prunes, Nuts & Seeds
Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes. When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes.
In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes. And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.
Prep Time: 00:30
- 450g wholemeal flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 2 tbsp plain yoghurt
- 250 ml skimmed milk
- 50 ml California Prune Juice
- 6 tbsp mixed seeds & chopped nuts
- 75g chopped California Prunes
- 30g cooked, cooled quinoa
Mix the flour and bicarbonate of soda in a mixing bowl.
Make a well in the middle and pour in the yogurt, prune juice and milk.
Mix together to form a soft dough, it is really important you don’t over mix, just gently bring the dough together. Scoop out the dough onto a lightly floured work surface and shape into a round loaf.
Place the dough on a non-stick baking tray. Using a pair of scissors cut a cross into the top of the bread to approximately half way down the depth of the loaf.
Bake the bread in a pre heated oven 180 oC/350F or gas mark 4 for 20 minutes until golden and hollow sounding when you tap the underneath of the loaf.