On the first day of our Australian spring, it’s time to soak up the warm sun, so I’m looking for a bake that takes hours all by itself, while I am outside planting the first spring vegetable seeds into punnets.
Do you have a bread oven at home, languishing in the cupboard, hardly ever used? This recipe will have you dusting it off and reaching for the bread mix!
Filled with the goodness of dried apricots, organic sultanas – and slivered almonds, this apricot and almond wholemeal loaf is ideal for a mid morning low GI pick-me-up, or a hiker’s mid-afternoon backpack snack.
For those of us watching cholesterol intake, make sure you top your slice with a 50% less fat dairy spread, or just some local honey instead.