Sunday, July 3, 2011
Recipe: Raspberry Almond Yogurt Loaf (Beta!)
I based my recipe on this one and went from there. I wasn't sure how much leavening I would need to add by using whole wheat and all purpose flour in lieu self-rising flour so that's when the "winging it" commenced. Part way through mixing the batter, it was clear it was lacking moisture - like severely lacking. I added milk and it seemed to do the trick. Experimenting was fun and has inspired me to do more of it. I've got super ripe bananas waiting to be used. Yay!
If you decide to give this recipe a go, I highly reccommend wrapping it tightly and refrigerating to keep it moist. Also, checking it while baking, as you would with any new recipe, as you don't want it to overcook. I think if it did overcook, it would be a brick. I'm going to continue to work on this recipe and variations of to make it less fragile. If you know what I mean?
The best part about this bread is the occasional crunch of almond (that didn't get entirely ground) and the intense pockets of raspberry. This is not a very sweet snack but more mild like a traditional scone. Perfect with coffee or tea.
Raspberry Almond Yogurt Loaf
Makes one standard loaf
1/2 cup Brown Sugar
1/3 cup Ground Almonds
2 Eggs, lightly beaten
3/4 cup Fat Free Greek Yogurt, plain
1/2 cup Milk, 1%
3/4 cup Whole Wheat Flour
1 cup All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Raspberries, frozen
Preheat oven to 350 degrees. Line standard loaf pan with parchment paper.
In a large bowl combine brown sugar, ground almonds, eggs, yogurt and milk. Add whole wheat flour, all purpose flour, baking powder and salt to mixture. Gently combine. Fold in raspberries. Spoon into prepared pan, smooth top of batter and bake for 50 minutes.