Autumn always makes us think about baking! A slice of this cake, packed with seeds and fruit, is an option for breakfast as well as an afternoon snack. The seed and grain flour in this recipe contains millet grains and flaxseeds but using all self-raising will work too.
Makes about 10 slices
100g butter, softened
75g caster sugar
100g dried apricots, chopped
3 tbsp pumpkin seeds
100g seed and grain flour
100g self-raising flour
1 tsp baking powder (no need if using all self-raising)
2 large or 3 small ripe bananas
60ml milk of your choice
1. Preheat the oven to 170C/325F/gas 3. Put a paper loaf case inside a 900g/2lb loaf tin, or butter and
flour the tin.
2. In a large mixing bowl, cream together the butter and sugar until soft and fluffy.
3. Break the eggs and mix them gently into the butter mixture. Tip in the apricots and pumpkin seeds
4. Sift the flours and baking powder into the mixture; the seeds and grains will collect in the sieve so
just tip them in when you finish sieving.
5. In a separate bowl, mash the bananas. Add to the mixture and stir to combine. Add the milk and stir
well. Spoon the mixture into the prepared tin.
6. Bake the loaf for 45 minutes until golden on the top.Check it is cooked by inserting a skewer; when
it comes out clean it is done. If not cook for another 5 minutes and test again.
7. Remove from the tin (keep in its case if using) and eat warm slices or leave to cool.
Apricots contain beta-carotene and vitamin E which can protect skin from sun damage. Most dried
apricots are preserved with Sulfur dioxide, a preservative that can cause health problems so choose the un-Sulfered ones that are usually not bright orange.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.