As I am still sticking to my ‘New Years resolution’ of a healthier beginning. I am still researching ‘better options’ for treats to have with a cup of tea or coffee.
I have had this recipe for a while and it is favoured by my dad (as he is diabetic) but the rest of the family love it too. Obvisouly this doesn’t give a diabetic an excuse to eat the whole thing in one sitting, but it can be kept in an airtight container for a few days or even freeze for a month.
It is great because it has no added sugar. The only sugar this recipe contains is from natural sugar from the dried fruit used. You could also make it low in fat by substituting the butter for a low-fat margarine. Then here comes the bonus… This recipe also uses wholemeal flour that provides a source of fibre too.
100g mixed dried fruit
50g butter or margarine
150ml skimmed milk or soya/almond milk
150g wholemeal flour
2 tsp baking power
1/2 tsp mixed spice
1 tsp cinnamon
1 large egg, beaten
- Pre heat oven to 180C or for fan 160C. Grease and line a 1lb loaf tin
- In a small pan, put butter, milk and dried fruit in and bring to the boil then simmer for 10 mins
- Remove from heat and allow to cool before adding the beaten egg.
- In a seperate bowl, mix the dry ingredients, then gradually add dry mix to fruit mix.
- If the mixture seems a little stiff just add a little milk until you get a ‘slow drop’ off the spoon.
- Pour mixture into tin and bake for 30-40 mins or until firm on top and screwer comes out clean.
- Leave in the tin for 15 mins, then turn out on to a wire rack to cool completely.
Serve sliced, as it is or with a little butter or low-fat spread.