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Wednesday, 12 October 2016

Apple, Pear, and Sultana Loaf

After the success with my Wholemeal ABC Muffins, which disappeared rather swiftly soon after the photographs were taken, I decided to try and create another delicious recipe using Little Yeos Apple and Pear Fromage Frais, along with an apple and pear from our fruit bowl that needed using up.  The result was a very moreish Apple, Pear, and Sultana Loaf that was devoured equally as quickly as the muffins were.  I had to bake another one for packed lunches, and so toddler boy and I could enjoy a snack on the way home after playgroup.



There are four flavours in the Little Yeos Fromage Fruited Frais range. All are made with creamy organic fromage frais and organic fruit purées.  There’s no added refined sugar so they’re ideal for weaning tiny tots.


There’s also two different flavoured 4-pack yogurts in bigger pots which are a great size for older children’s appetites.  Creamy yogurt, some puréed fruit (real organic strawberry, raspberry, apricot or peach) and just a little bit of organic sugar.

Apple, Pear, and Sultana Loaf

2 large free range eggs
3 x 45g pots Apple and Pear Little Yeos Fromage Frais
4 Tblsp oil
1 dollop vanilla bean paste
1 small apple, peeled and finely diced
1 small pear, peeled and finely diced
1 handful sultanas
70g caster sugar
200g self raising flour

Preheat your oven to 190C/170C Fan/375F/Gas Mark 5.  Grease and line a 2lb/900g loaf tin.

Beat together the eggs, fromage frasi, oil, and vanilla until completely combined.  Add the fruit, flour and sugar then stir again until combined, don't beat the mixture.

Pour the batter into the prepared loaf tin and bake in the preheated oven for 40 minutes or until a skewer inserted into the loaf comes out free from crumbs.  Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.  Serve immediately or keep in an airtight container for 24 hours.



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