Sunday, 22 April 2012

Mutltigrain Fruit Loaf

Multigrain Fruit Loaf

Variety adds spice to life and ofcourse to food as well. Variety not just in the kind of dishes made but also the ingredients used is a key. When we use a number of different ingredients, we improve our chances of getting a variety of nutrients and benefits from the food. Also, some research seems to suggest that eating the same food over years can make your body develop intolerance to food. For example, one might eat wheat in every meal, every day. Over years, they may develop intolerance and reach a point when they can no longer take wheat. It is said that introducing the all important variety can help avoid such conditions. So, that possibly explains why I try to add a variety of grains and cereals in my everyday cooking. One other aspect is to reduce the amount of refined food. This includes white sugar as there is not just a lot of processing involved in refining it but some say animal bones are charred for the refining process. I have added brown sugar like most times and also added almond flakes to give a slight crunch when biting. It is perfect for breakfast or even as a snack during the day. Here is the recipe...

¾ cup whole wheat flour
¼ cup cornmeal
¼ cup oats
¼ cup all purpose flour
½ cup brown sugar
1 ½ teaspoon baking powder
1/3 cup oil
½ cup yogurt
¼ cup dried currants
¼ cup raisins
¼ cup dried cranberries
2 tablespoon almond flakes
2 ripe bananas
1 tablespoon vinegar

Mash the bananas and add all dried fruits and almonds

Sift baking powder with wheat flour, cornmeal and all purpose flour and then add the oats

Add sugar, yogurt, oil and about 1/3 cup of water (enough to bring it to dropping consistency), mix just until combined

Add the vinegar just before you are ready to put in the oven. Pour into a greaseproof paper lined loaf tin and bake in a preheated oven at 180degC for about 40 minutes or until a skewer inserted in the centre comes out clean.

Cool, slice and serve

1 comment: