Friday, 4 October 2013

Apricot & Almond Loaf and White Chocolate & Cranberry Flapjacks

Apricot & Almond Loaf

In my first attempt at apricot and almond loaf, I was disappointed that it didn’t taste very almond-y so this time I tried to ramp up the flavour by adding ground almonds to the mixture and stirring in whole blanched almonds (instead of flaked almonds). The whole blanched almonds were a good addition- it’s nice to come across a big chunk of almond in your bread, but overall it still didn’t have a strong almond flavour. Perhaps I need to add some almond essence too. Anyway, it still tastes good and it goes particularly well with a smothering of cherry jam on top.

400g brown flour
1½ tsp sugar
25g Meridian Safflower Oil
1 tsp salt
50g ground almonds
280ml water
1 tsp yeast
100g dried apricots
50g blanched almonds

White Chocolate & Cranberry Flapjacks

I’ve also made white chocolate and cranberry flapjacks before and they worked fine. Probably the main reason I haven’t made them again until now is that every time I buy some chocolate chips for baking with, I usually end up eating them before they make it into the mixing bowl! With a bit more discipline this time- I think these chocolate chips lasted a whole two weeks in the cupboard without being eaten (although I was away for one of those weeks) I finally managed to do some baking with them. Again they turned out well, although is it possible to go wrong with white chocolate and cranberries?

2 eggs
100ml milk
3 tablespoons golden syrup
300g porridge oats
100g dried cranberries
100g white chocolate chips

Preheat the oven to 180°C. Mix together the wet ingredients. Stir in the dry ingredients. Pour into a lined baking tin. Bake for 15-20 minutes.


  1. Did you make your bread in a bread maker? It looks lush!

    1. Yes I did. It's so easy: put the ingredients in before bed, set it off on a timer and wake up to fresh bread!

  2. Right, I am getting a bread maker then. Thats another person who has convinced me!