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I found this recipe in a wee cookbook called "The Soup Kitchen", published by herronbooks.com.au & purchased locally at kmart for only $5! I haven't tried it yet but thought it sounded pretty good. I'm allergic to red onion so will swap it out for white onion but the rest is ok by me.
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This is a great alternative to regular bread. This recipe I found years ago when I first started my clinic, the internet was nowhere near as user friendly so most of my recipes came from magazines or cookbooks. I still use cookbooks!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Choose at least 3 of the following ingredients to make a total of 4 cups. One cup MUST be a flour or blend of flours. I used organic stone-ground white flour + buckwheat flour originally. I’ve played around several times with the blends - I prefer less fruit & more nuts! wholemeal flour white flour buckwheat flour rice flour (or other Gluten Free blend) bran oats sunflower seeds sesame seeds pumpkin seeds wheat germ organic raisins or sultanas organic dried apricots (chopped) pitted dates poppy seeds any other baking grain chopped nuts (walnuts, almonds, cashews) but NOT peanuts Mix the 4 cups of dry ingredients with 500ml unsweetened yoghurt. Add 2tbs brown or raw sugar (you can use honey or natural sweetener instead). Lastly add 1 heaped tsp Baking Powder & optional 1tsp Baking Soda. Pour into a well oiled loaf tin. Bake @ 180C on fanbake for up to 1 hour. OK to freeze. adapted from essentially food magazine |
