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Add a photoBake this in the evening and warm it up in the oven (160 degrees C for 5-10 minutes) the next morning for breakfast.
Serve with extra apricot jam spread atop the slice, yum!
http://hungryjenny.blogspot.com/2010/10/apricot-jam-loaf.html
Ingredients
- 225g dried apricots, diced
- 175g low fat natural yogurt
- 50ml apple juice
- 3 tsp apricot jam
- 1 egg
- 2 egg whites
- 3 tbsp olive oil
- 1 tsp vanilla essence
- 250g plain flour
- 100g sugar
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- Zest of 1 lemon
- Pinch of salt
- Extra apricot jam to serve
Directions
- Tip 100g of the apricots into a pan with the apple juice. Lightly boil, using a masher to gently mash the apricots down. Mix in the jam, continuing to mash until it turns into a rough puree.
- In a large mixing bowl, sift in the flour, baking powder and soda with a pinch of salt
- In a separate bowl, mix the yogurt, egg, egg whites, oil, vanilla, sugar, zest and puree.
- Stir the wet mixture into the dry, then fold in the remaining apricots.
- Pour into a lined loaf tin, smoothing out the top. Bake at 175 degrees C for 45-50 minutes until golden.
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