| Ingredients
200
g dried apricots
½
cup soft brown sugar
½
cup lemon juice
1
tsp bicarbonate of soda
1
egg, beaten
½
cup natural low-fat yoghurt
½
cup sunflower seeds
½
cup wholemeal self-raising flour
½
cup self-raising flour
½
cup water |
Method
Combine the dried apricots, sugar, lemon juice, bicarbonate
of soda and ½
cup water in a pan. Bring to the boil, cover and simmer for 1 minute. Remove
from the heat and allow to cool.
Pre-heat
the oven to 170°C (325°F) and grease a loaf tin.
Combine
the beaten egg and yoghurt in a large bowl, then add the cooled apricot
mixture and the sunflower seeds. Sift the flours into the mixture, folding
in to combine thoroughly. Spoon into the greased loaf tin and bake for
40 minutes, or until a skewer inserted into the centre of the loaf comes
out clean. Leave to cool before slicing.
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