Sunflower Apricot Loaf

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This is just lovely! Melt in the mouth and moist. Great as a dessert with custard.

Difficulty:
Serves:

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert · cake · biscuits · apricot · cakes · loaf · sunflower ·

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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