Raspberry Bread Recipe

Preparation time

• 20 mins

• Cooking time

1 Hour

• Serves

12

• Course

Breakfast

• Main ingredient

Flour

Ingredients:

• ¾ cup plain flour

• ¾ cup wholemeal plain flour

• ½ cup hazelnut meal

• 2 teaspoons baking powder

• ½ teaspoon bicarbonate of soda

• 2/3 cup caster sugar

• 2 eggs lightly beaten

• ¼ teaspoon vanilla extract

• 120g (5 tablespoons) Flora pro-activ Original / Buttery,

• melted and cooled

• 1½ cups frozen raspberries, thawed

• 2 tablespoons reduced fat milk

Preparation:

1. Preheat oven to 150°C. Lightly grease a medium 21.5 x 11.5 x 5.5cm loaf pan with Flora pro-activ.

2. Place flours, hazelnut meal, baking powder, bicarbonate soda and caster sugar into the bowl of an electric mixer. To combine, mix on low speed for about 1 minute. If using a hand beater, mix the dry ingredients using a wire whisk until evenly blended.

3. Add lightly beaten eggs, vanilla and melted Flora pro-activ. Beat on medium speed for 3 minutes. Remove the bowl from mixer and fold in the raspberries and milk by hand.

4. Pour mixture into the prepared tin. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in the tin. Slice into 12 pieces, serve plain or spread with Flora pro-activ Buttery.

TIP: Freeze in individual pieces, so you can thaw and warm in the microwave later.