Loaf - fruity bran
Preparation time:
Recipe highlights Serves: 16
- Suitable to freeze
- Store in airtight container
- Egg free
- Nut free
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Ingredients
- 1/2 cup processed bran cereal, (50 g)
1/2 cup processed oat bran, (50 g)
1 cup low-fat milk, (250 mL)
1/2 cup sultanas, (90 g)
1/2 cup dried fruit medley , (90 g)
1 cup brown sugar, (180 g)
1 cup wholemeal self-raising flour, (125 g)
Cooking method
-
1. Combine all ingredients and mix well.
2. Pour into a greased, non-stick 10 x 20 cm (4 x 8 in) loaf tin and bake at 190ºC/375ºF for 1 hour - or until skewer comes out clean after it’s inserted. Leave in tin for 10 minutes before turning out onto a cooling rack.
Nutritional facts
|
| Average Quantity per Serving | Average Quantity per 100g |
| Energy | 429kJ (102Cal) | 883kJ (211Cal) |
| Protein | 2.5g | 5.1g |
| Fat, Total | less than 1g | less than 1g |
| - Saturated | less than 1g | less than 1g |
| - Monunsaturated | less than 1g | less than 1g |
| - Polyunsaturated | less than 1g | less than 1g |
| Cholesterol | less than 1mg | 1.3mg |
| Carbohydrate | 20.6g | 42.4g |
| Carbohydrate-Available | 20.8g | 42.8g |
| - Sugars | 14.7g | 30.2g |
| Water | 21.0g | 43.2g |
| Dietary Fibre | 2.6g | 5.4g |
| Sodium | 78mg | 161mg |
| Potassium | 245mg | 504mg |
| Magnesium | 26.3mg (8%RDI) | 54.2mg |
| Calcium | 49.3mg (6%RDI) | 101mg |
| Phosphorus | 126mg (13%RDI) | 260mg |
| Iron | less than 1mg | 1.7mg |
| Zinc | less than 1mg | less than 1mg |
| Thiamin | 0.1mg (6%RDI) | 0.1mg |
| Riboflavin | 0.1mg (5%RDI) | 0.2mg |
| Niacin | 0.8mg | 1.7mg |
| Niacin Equivalents | 1.3mg (13%RDI) | 2.8mg |
| Vitamin C | less than 1mg | less than 1mg |
| Folate | 11.2ug (6%RDI) | 23.0ug |
| Vitamin A | 22.7ug (3%RDI) | 46.8ug |
| Retinol | less than 0.01ug | less than 0.01ug |
| B-Carotene Equivalents | 135ug | 278ug |
Contributed by:
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Source: The Gut Cookbook
This recipe was orginally published as:
Fruity bran loaf
Recipe publication date on: 06/25/2003
Last reviewed on: 06/05/2014
