Copyright John Paul Urizar
www.johnpaulurizar.com.au
Like pasta, semolina is made from the endosperm of wheat and has a "lowish" GI of 55. The combination of apple, prunes and pear concentrate makes this loaf naturally sweet but not so sweet to exclude it from the breakfast menu. It's delicious on its own or toasted with tahini spread.
Preheat the oven to 180 degrees Celsius.
Blend the prunes, apple, pear concentrate and water together until well combined.
Separate the eggs whites, reserving 2 yolks. Beat the egg whites until they form peaks.
Combine the egg yolks, omega spread, semolina, baking powder and all spice with the prune and apple mixture. Fold in the prune mix through the egg whites until well combined.
Pour the mix into a greased loaf tin and bake for 40 minutes.
Tip: Egg whites beat better with eggs that are at least 3 to 4 days old. The whites will separate more easily when refrigerated than those at room temperature because the whites hold together better.
Makes 10 servings
| Prep Time: | 15 mins |
| Cooking Time: | 40 mins |
| Ready in: | 55 mins |
Suitable for: |
|
| Breakfast, Dessert, Snack | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 839 kj |
| Calories | 201 kcal |
| Fat | 6.1 g |
| Saturated Fat | 0.8 g |
| Total Carbohydrate | 29.9 g |
| Total Protein | 5.1 g |
| Fibre | 2.5 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
