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Sunday, 24 January 2016

Fruit Puree Loaf and Muffins (Vegan)

I baked this vegan loaf using left over baby food purees I had found when cleaning out our chest freezer.  I decided to bake with them and the result was a delicious loaf and muffins, refined sugar free if you want, that are quick and easy to make.

I used apple and pear puree for the loaf and added some fresh blueberries, for the muffins I used a tin of fruit salad that I drained and whizzed up in our food processor until it was smooth and more apple and pear puree.  You need 300g of fruit puree for the loaf and another 300g - 400g of fruit puree for the muffins depending on which flour you use.



Fruit Puree Loaf

300g fruit puree
1/3 cup/80ml oil
2 or 3 Tblsp sugar (optional)
1 large dollop vanilla bean paste or 2 tsp vanilla extract
2 tsp ground cinnamon
1 1/2 cups/225g self raising flour
2 tsp baking powder
150g blueberries (optional)

Grease and line a 1lb/900g loaf tin.  Preheat your oven to 180C/160C Fan/350F.

Mix the fruit puree and oil together in a bowl, add the sugar if you are using it then mix in the remaining ingredients until everything is combined.  Don't beat the mixture or your loaf will be tough.  How easy is that?! A quick measure and mix then it's ready for the oven.  Pour the mixture into your prepared loaf tin and bake for 1 hour or until cooked though.  To check if the loaf is cooked, insert a skewer into the centre of the loaf, if it comes out clean then the loaf is cooked.



Fruit Puree Muffins

300g fruit puree if using plain flour, 400g fruit puree if using wholemeal flour
1/3 cup/80ml oil
2 or 3 Tblsp sugar (optional)
1 1/2 cups/225g wholemeal or white self raising flour
2 tsp baking powder
50g sultanas
50g dried apricots 

Line a muffin tin with paper baking cases or grease the tin well.  Preheat your oven to 180C/160C Fan/350F.

Mix the fruit puree and oil together in a bowl, add the sugar if you are using it then mix in the remaining ingredients until everything is combined.  Don't beat the mixture or your loaf will be tough.  Divide the mixture evenly between the holes in your prepared muffin tin and bake for 25 minutes or until cooked through.  To check if the loaf is cooked, insert a skewer into the centre of a muffin, if it comes out clean then the muffins are cooked.



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