I make this for my kids as an after school snack. It's relatively low in fat, but high in fibre which is great, and the best thing is that I can use preservative-free dried fruit. I pinched the recipe from the March 2007 Australian Table magazine.
Ingredients
1½ cups chopped dates (I've used sultanas, dried apricots and mixed fruit)
1 cup wholemeal SR flour
½ cup SR flour
½ cup Rapadura (Muscovado) sugar or brown sugar
½ cup rolled oats
1 cup natural yoghurt (I sometimes use kefir, strained to thicken it)
2 eggs, lightly beaten
1/3 cup light olive oil or rice bran oil
Method
1. Preheat oven to 200'C/ 390'F or 180'C/ 350'F for fan-assisted ovens. Grease and line a 20 x 30cm/ 8" x 12" lamington pan.
2. Combine dried fruit, flours, sugar, and oats in a bowl. Fold through combined yoghurt, eggs and oil until just combined. Spoon into prepared pan and bake for 20 minutes, until golden. Cool for 5 minutes in pan and then turn out onto a wire rack to cool completely.
3. Cut and store in airtight container. I freeze it in portions, and get out one container at a time.
Ingredients
1½ cups chopped dates (I've used sultanas, dried apricots and mixed fruit)
1 cup wholemeal SR flour
½ cup SR flour
½ cup Rapadura (Muscovado) sugar or brown sugar
½ cup rolled oats
1 cup natural yoghurt (I sometimes use kefir, strained to thicken it)
2 eggs, lightly beaten
1/3 cup light olive oil or rice bran oil
Method
1. Preheat oven to 200'C/ 390'F or 180'C/ 350'F for fan-assisted ovens. Grease and line a 20 x 30cm/ 8" x 12" lamington pan.
2. Combine dried fruit, flours, sugar, and oats in a bowl. Fold through combined yoghurt, eggs and oil until just combined. Spoon into prepared pan and bake for 20 minutes, until golden. Cool for 5 minutes in pan and then turn out onto a wire rack to cool completely.
3. Cut and store in airtight container. I freeze it in portions, and get out one container at a time.
4 comments:
Thanks Julie, it looks divine, I'll have to give it a go, er maybe when the weather cools down a bit though.
Cheers
Stewart
Hi Julie,
I will give this recipe a try especially as it is 'freezable' - great for back to school. I will have to use sultanas and spelt though to meet my families taste and intolerance requirements.
I am interested in your comment about Kefir as I can obtain some grains and was going to try my hand at fermentation. Is it easy to make and does it taste pleasant (i.e. do your kids eat it?)?
Is it a good substitute for yoghurt and/or buttermilk in recipes?
Sorry for all the question! Love the dragon fruit flower by the way.
Regards, Bronwyn.
Great recipe. Will definately give it a go. I LOVE freezable snacks. Perfect for the lunch box.
Hi guys,
Sorry Bronwyn, I have been very slack in replying to comments lately, my apologies! Regarding kefir, it is *really* easy to make (it doesn't get any easier than adding the grains to milk and letting it sit for 24 hours!) and yes, it's a great substitute for buttermilk and plain yoghurt. I never buy buttermilk any more and use kefir more often then plain yoghurt in cooking now too. Very tangy and nice. It's a little sour for the kids' liking when drunk straight up but makes GREAT smoothies. I defintely recommend getting some and having a go :-) Might do a post about kefir soon actually, although I am a relative newbie with it myself.
Cheers, Julie
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