STRAWBERRY, PEAR AND VANILLA BREAD

Super Food Ideas - - THIS MONTH -

SERVES 10 PREP 25 MIN­UTES (PLUS 10 MIN­UTES

STAND­ING AND COOL­ING)

COOK 1 HOUR 35 MIN­UTES

500g straw­ber­ries 1 pear, peeled, cored, chopped 2 ta­ble­spoons caster sugar 1½ cups plain flour 1 cup self-rais­ing flour 1 tea­spoon bi­car­bon­ate of soda ½ cup milk ¹⁄³ cup ex­tra vir­gin olive oil ½ cup honey 2 eggs, lightly beaten 2 tea­spoons vanilla ex­tract Ic­ing sugar, to dust 1 Roughly chop ½ the straw­ber­ries. Place chopped straw­ber­ries, pear, sugar and 2 ta­ble­spoons wa­ter in a saucepan. Cover. Bring to the boil over high heat. Un­cover. Re­duce heat to medium-low. Sim­mer, stir­ring oc­ca­sion­ally, for 10 to 15 min­utes or un­til straw­ber­ries have col­lapsed and sauce thick­ens slightly. Set aside for 20 min­utes to cool. 2 Trans­fer strawberry mix­ture to a blender. Blend un­til smooth. Set aside to cool com­pletely. 3 Pre­heat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 9cm x 25.5cm loaf pan. Line base and sides with 3 lay­ers of bak­ing pa­per, ex­tend­ing pa­per 2cm above edges of pan. 4 Sift plain flour, self-rais­ing flour and bi­car­bon­ate of soda into a large bowl. Make a well. Add milk, oil, honey, egg, vanilla and strawberry mix­ture. Stir well to com­bine. Spoon mix­ture into pre­pared pan. Level top. 5 Slice re­main­ing straw­ber­ries. Ar­range slices, over­lap­ping, to com­pletely cover top of bat­ter (see notes). Bake for 1 hour 10 min­utes to 1 hour 20 min­utes or un­til a skewer in­serted into the cen­tre of loaf comes out clean. Stand in pan for 10 min­utes. Turn, top-side up, onto a wire rack lined with bak­ing pa­per. Cool com­pletely. Serve dusted with ic­ing sugar. NU­TRI­TION: (per serve) 1140kj; 9.3g fat; 1.7g sat fat; 6.1g pro­tein; 40.1g carbs; 2.7g fi­bre; 43mg chol; 257mg sodium.

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