Ginger and Apricot Breakfast Bread

Quarantine Kitchen Series

Since the outbreak of Covid-19 I have been *more than usual* thinking about the types of food to feed my family. Although I have a small library of cookery books, it’s proving to be of little value since I can’t shop in the way I otherwise would.

So I’ve been putting my creative head on and coming up with recipes that still provide all the right vitamins and minerals, but can be created from the store cupboard and will keep.

I’ve been quite enjoying the challenge and my latest creation I’m pretty proud of. Hence me using this space to brag about it!!!

You can really taste the fiery ginger in this recipe, it’s perfectly balanced by the sweetness of the apricot, but if heat isn’t your thing half the amount of ginger and you should be fine.

I have chosen apricots as they are rich in vitamin A and added the ginger, primarily because my Nanny used to tell me it was super good for you, and she was right about most things!

However if you don’t want to take Nanny’s word for it, I have added a link below giving much more detail on the matter of wonderful ginger.

https://www.healthline.com/nutrition/11-proven-benefits-of-ginger#section7

Ingredients

  • 500 ml hot, strong black tea
  • 250g dried apricots chopped
  • 100g crystallised ginger chopped
  • 50g porridge oats
  • 200g self-raising flour (I used Doves wheat-free flour)
  • 1 tsp baking powder
  • 6 Tbsp of sunflower oil
  • 1 flax egg (2 Tbsp ground flax, mixed with 5 Tbsp water, stand for 10 mins)

Directions

  1. Heat oven to 170c/Gas Mark 3. Pour the tea into a bowl and add the apricots, ginger and porridge. Let sit until the ingredients soak up the tea.
  2. Line a 1kg loaf tin with baking parchment. In a separate bowl add the flour and baking powder.
  3. Once the tea mixture has cooled, add the oil, flax egg and mix.
  4. Add the tea mix to the dry flour mix and combine well. Then pour into the prepared tin.
  5. Bake for 1 hour, then cover the top with foil and bake for a further 10 mins or until a skewer inserted into the centre comes out clean.
  6. Leave to cool in the tin. Cut into slices, add butter, jam or whatever you like. You can store this in the fridge to keep longer, or cut into slices and freeze.

Posted by

Hello! My name is Richenda and I'm a Holistic Therapist & Yoga Teacher with a keen interest in nutrition. Here you will find a blend of recipes, on-line yoga classes & complementary therapies that I offer in the beautiful countryside of Devon.

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