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Plum Apple Oats Loaf

I initially thought of baking a #cobbler with several plums lying around. But seemed like a lot of effort. So this time I resorted to experimenting as always and it’s definitely a win win dessert. Presenting a Plum-Apple Oats Loaf.


This dish lends its sweet goodness of apples, a golden crunch borrowed from #Oats and if it’s a bit tart, well those are the #plums playing their part. Did I just rhyme? Haha


Tips:

- Keep the egg/s out at room temperature.

- Make sure the plums are nice, dark red and firm

- I used ghee, you may use butter or vegetable oil if you please.

- You can use any type of sugar. Just use it sparingly. Taste the raw batter when you pour half the quantity of sugar. This way you can ensure it’s not too sweet.


Ingredients:

3 Red Plums - Deeseeded and cut

1/2 a Red Apple - Deseeded and sliced

1 egg - beaten nicely

1/2 cup flour = 120 grams

1/3 cup sugar = 80 grams

1/4th cup ghee/ vegetable oil = 60 grams

1/3rd tsp baking powder

2 tsps of milk

A fistful of oats

One pinch baking Soda

One pinch of salt

1/2 tsp vanilla essence

A few drops of food colour(optional)


Method:

  • Sieve through the flour, baking powder and Baking soda

  • Add 70 gms sugar (keep 10 gms for later) to this + 2 teaspoons of milk

  • To this add the oil and stir vigorously till no lumps are visible and the batter is smooth

  • Time to add the beaten egg and vanilla essenceIf you prefer you may add food colouring or opt out of it altogether.

  • Line your loaf pan with parchment paper and pour the batter in completely

  • Place the fruit pieces on top of this batter gently. It is likely to sink and that’s Okay.

  • Now sprinkle the remaining 10 gms of sugar and top it with the oats.

  • Pre-heat your oven to 230degrees. I baked mine for about 30 minutes. And checked it once in between by inserting a skewer.

  • And we’re ready. Enjoy!


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About Me

I record, capture, travel, bake and write for a living. An advertising-marketing consultant by profession. A travel junkie and foodie by passion.   

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