YOU Gluten Free - - Bakes & Treats -

This nu­tri­tious loaf is easy to make and will give the whole house a won­der­ful aroma. The ap­ple purée and yo­ghurt keeps the loaf lovely and moist.

MAKES 1 loaf (12 slices) Prepa­ra­tion time: 20-30 min­utes Bak­ing time: 1 hour

500 ml (2 c) gluten-free oats 10 ml (2 t) bi­car­bon­ate of soda 5 ml (1 t) salt 5 ml (1 t) ground cin­na­mon 2 eggs 5 ml (1 t) vanilla essence 2 bananas, mashed 125 ml (½ c) ap­ple purée 125 ml (½ c) plain yo­ghurt 60 ml (¼ c) melted but­ter or oil 180 ml (¾ c) brown sugar 30 ml (2 T) honey 250 ml (1 c) pe­can nuts, roughly chopped 1 whole banana, halved length­ways al­mond sliv­ers to gar­nish but­ter to serve

1 Pre­heat the oven to 180 °C and grease a medium loaf tin with non­stick spray. 2 In a food pro­ces­sor blitz the oats, bi­car­bon­ate of soda, salt and cin­na­mon. 3 Whisk to­gether the eggs, vanilla essence, bananas, ap­ple purée, yo­ghurt, but­ter or oil, brown sugar and honey. 4 Add the banana mix­ture to the oat mix­ture and mix well. Add the pe­can nuts and spoon into the pre­pared tin. 5 Top with a long slice of banana and bake for 1 hour or un­til done (a test­ing skewer in­serted in the mid­dle should come out clean). 6 Gar­nish with al­mond sliv­ers and serve with but­ter.

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