OAT AND CO­CONUT LOAF

Better Homes and Gardens (Australia) - - Food News -

Prepa­ra­tion time: 15 mins Cook­ing time: 35-40 mins Serves: 8-10

1 cup WHITE WINGS WHOLE­SOME

BLEND SELF RAIS­ING FLOUR ½ cup oat bran

½ cup co­conut milk*

150g but­ter (salted or un­salted) ½ cup honey

3 eggs

¾ cup des­ic­cated co­conut

½ cup tra­di­tional rolled oats +

1 Tbsp ex­tra for top

½ tsp bi­carb soda

But­ter and honey to serve

STEP 1 Pre­heat oven to 170°C fan forced and line base and sides of a 12x22cm (base) loaf tin with non-stick bak­ing pa­per.

STEP 2 Com­bine oat bran and milk in a small bowl, stir and leave to soak for 5 min­utes. Melt but­ter and honey in a small saucepan on medium heat, stir­ring to­gether as they are melt­ing. Crack eggs into oat bran mix and whisk through one at a time.

STEP 3 In a large bowl mix to­gether White Wings Whole­some Blend Self Rais­ing Flour, des­ic­cated co­conut, ½ cup rolled oats and bi­car­bon­ate soda. Make a well in the cen­tre, pour in melted but­ter and honey, mix gen­tly then add oat bran com­bi­na­tion. Mix to com­bine all in­gre­di­ents.

STEP 4 Pour into loaf tin, sprin­kle with ex­tra ta­ble­spoon of oats and place in oven to cook for 30-40 min­utes**. Check by in­sert­ing a skewer through the mid­dle of the loaf, if it comes out clean the loaf is ready.

STEP 5 Al­low to cool in tin for 20 min­utes be­fore trans­fer­ring to a wire rack to cool com­pletely. Slice and serve with a smear of but­ter and driz­zle with honey.

* Can use any type of milk.

** Bak­ing times will vary de­pend­ing on oven.

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