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Oat and Coconut Loaf

Serves 8-10

1/2 cup oat bran

1/2 cup milk of choice (we used coconut)

150g butter

1/2 cup honey

3 eggs

1 cup WHITE WINGS WHOLESOME BLENDS SELF RAISING FLOUR 

3/4 cup desiccated coconut

1/2 cup rolled oats + 2 tablespoon extra for top

1/2 teaspoon bicarbonate soda

Preheat oven to 170C and line a 12x22cm loaf tin with greaseproof paper. Combine oat bran and milk in a small bowl, stir and leave to soak for 5 minutes. Melt butter and honey in a small saucepan on medium heat, whisking together as they are melting. Crack eggs into oat bran mix and whisk through one at a time. In a large bowl mix together WHITE WINGS WHOLESOME BLENDS SELF RAISING FLOUR, desiccated coconut, 1/2 cup rolled oats and bicarbonate soda. Make a well in the centre, pour in melted butter and honey, mix gently then add oat bran combination. Mix to combine all ingredients. Pour into loaf tin, sprinkle with extra tablespoon of oats and place in oven to cook for 30 minutes. Check by inserting a skewer through the middle of the loaf, if it comes out clean the loaf is ready. Allow to cool in tin for 20 minutes before transferring to a wire rack to cool completely. Serve with a smear of butter.

Category

Breakfast, Snacks, Sweet Treats

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