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Apricot and coriander loaf

For a few months I’ve been watching a jar of dried organic apricots in the pantry get more and more manky every day and I know that even though there is nothing wrong with them they probably won’t get eaten so today I decided to make a sweet loaf with them. Our little guys love anything that resembles cake so with that in mind I rustled this up and it’s quite delicious.

It was an add a bit of this and a bit of that sort of a loaf. From experience I know coriander seed powder works nicely with dried apricots and I also added some frozen lemon curd I had in the freezer. Orange juice would have been a really nice liquid addition instead of the yoghurt, milk and curd. As long as the batter is the right consistency you can’t go wrong with a fruit loaf.

Ingredients; 50gms butter, 1/2 cup brown sugar, 2 eggs, 2 very ripe/black bananas mashed.

1 very large cup dried apricots soaked for 1/2 hour in hot water then drained and roughly chopped (scissors is easiest)

2 cups flour, 2 tsp baking powder, 1/4 tsp baking soda, 1 tsp salt and 1/2 tsp ground coriander seed, 3 tablespoons pumpkin seeds.

a good dollop of yoghurt, a slosh of milk and some lemon curd I had in the freezer (about 3 tablespoons)

Method;  In a large bowl cream the butter and sugar till smooth then add eggs and mashed banana.

Add the rest of the ingredients and gently mix until a batter consistency.

Grease and flour a loaf tin, fill with the batter and bake for 1 hour at 180 degrees. Check with a skewer. Leave in the tin for ten minutes before removing and cooling on a cake rack.  Enjoy!

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