Quick California Prune Soda Bread
Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes. When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes. In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes. And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.
Makes: 8Prep Time: 10 minutesCook Time: 30 minutes
- 300g wholemeal flour
- 100g plain flour
- 1 tsp sugar
- 50g jumbo oats
- 1 egg
- 16 California Prunes, halved
- 300ml buttermilk or low fat yoghurt
- 1 heaped tsp bicarbonate of soda
- 50ml olive oil
- Preheat the oven to 190°C.
- Place all the dry ingredients in a large bowl and mix together.
- In a separate bowl, whisk together the egg, yoghurt and oil.
- Add the egg mixture into the flour, stirring with a fork initially, then use your hands to gently bring the dough together. Do not knead or over-mix the dough as this causes tough bread.
- Shape the dough into a ball and place onto a lightly greased baking tray.
- Flatten the dough slightly and score a deep cross into the top of the bread with a knife, then repeat to show 8 portions.
- Bake in centre of the oven for 30 minutes or until a golden brown colour and the loaf sounds hollow when tapped on the bottom.
- Cool the bread on a wire rack. Best eaten fresh or keep in a fridge for a couple days and then warm in an oven before serving.
- Top with peanut butter, cream cheese, or as pseudo cream tea try California Prune purée and greek yoghurt.