Free Healthy Recipe - Prune & Apple Semolina Loaf

Low fat, Low GI, Low sugar

Copyright John Paul Urizar

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.

150 grams prunes, pitted
1 large apple, chopped
140 ml warm water
½ tsp allspice
3 eggs
250 grams semolina

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

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 40 mins
Ready in: 55 mins

Suitable for:
Breakfast, Dessert, Snack
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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

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