This recipe is an easy, savoury "bake-ahead and freeze" starter or snack for when you have visitors or simply for you to enjoy in lunch boxes for work, school or picnics. All of the dry ingredients are available from The Green Gram.
Prep Time: 15 minutes
Cook Time: 75 minutes
Serves: 40 pieces
Ingredients
250ml milk
50g light muscovado sugar
60ml Greek yoghurt
75g plain flour
75g wholewheat flour
60g cranberries (or other dried fruit of choice)
1tsp bicarbonate of soda
80g rolled oats
60g sunflower seeds or nuts of choice
1⁄2 tsp ground turmeric
1⁄2 tsp cinnamon
1⁄4 tsp nutmeg
1⁄4 tsp dried thyme
1 tsp dried rosemary
1⁄4 tsp salt
1/8 tsp ground black pepper
Method
Preheat the oven to 180 degrees centigrade
Grease and line a small (1lb) loaf tin with baking parchment
Whisk milk, sugar and yoghurt in a bowl
In a separate bowl, combine the dried ingredients including the fruit before
adding the milk mixture to form a thick batter (similar to muffin batter)
Scrape into the lined tin and bake for 25 minutes or until a skewer inserted into the
middle comes out clean
Turn out of tin and cool on a rack then freeze for at least 2 hours or up to 3
months
When ready to use, preheat oven to 120 degrees and turn out loaf for
around 20 minutes so that the surface thaws slightly
Use a serrated knife to slice thinly (around 2mm), and place slices onto
large baking trays
Bake for 50 minutes or until light brown, then leave on the tray to cool and
harden to a snap when broken
Store in an airtight container for up to 4 weeks if you can resist!
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