Bran and berry mini loaves with raspberry butter

ingredients

• • 2 cup flour
  • 1 cup coconut sugar
  • 1 cup bran flakes
  • 1/4 cup coconut
  • 1 cup milk
  • 1 egg
  • 1/2 cup rice bran oil
  • 1 1/2 tablespoon baking soda
  • 1 cup fresh or frozen berries, mashed

• Raspberry butter

  • 40 gram butter, softened
  • 1/2 cup icing sugar
  • 10 raspberries, thawed from frozen, and mashed

method

• • 1

    Preheat oven to 190°C and grease 12 mini loaf pans.

  • 2

    In a large bowl, mix flour, coconut sugar, bran flakes and coconut. In another bowl whisk milk, egg, oil and baking soda, fold into the flour and stir in the berries.

  • 3

    Spoon into the loaf pans; bake for 20-25 minutes until golden and cooked.

  • 4

    Meanwhile, make the raspberry butter (see below).

  • 5

    Serve the warm mini loaves with the raspberry butter.

• Raspberry butter

  • 1

    Whip butter and icing sugar together with a wooden spoon until creamy, then add the raspberries and mix well.

notes

• You can use other fruit instead of berries – try feijoas, bananas or combinations like raspberry and apple. Just ensure you use 1 cup of the finely chopped or mashed fruit. PER SERVE Energy 336kcal, 1409kj • Protein 4.9g • Total Fat 14.9g • Saturated Fat 4.8g • Carbohydrate 45g • Fibre 3.1g • Sodium 204mg