Fruit and sunflower seed soda bread recipe

  • Serves 10
  • 10 mins to prepare and 25 mins to cook, 10 mins to cool
  • 139 calories / serving
  • Freezable
  • Healthy
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Preheat the oven to Gas Mark 4, 180°C, 160°C fan.

Put the dried fruit in a heatproof bowl with 150ml (5fl oz) boiling water and set aside.

Sieve the flour and bicarbonate of soda into another mixing bowl. Mix in the seeds and yogurt, then stir in the fruit and water.

Pour the mixture into a lightly oiled 450g (1lb) loaf tin (19x10cm/7½x4 in). Bake for 25 minutes in the preheated oven until firm and golden.

Allow to cool for 10 minutes before removing from the tin. The bread will keep for a couple of days in an airtight container.

*Inspired by Rupert B. featured in the Realfood Cookbook

Freezing and defrosting guidelines

Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.

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  • Ingredients

  • 100g (3½oz) mixed dried fruit
  • 150ml (5fl oz) boiling water
  • 175g (6oz) wholemeal flour
  • 1tsp bicarbonate of soda
  • 75g (3oz) sunflower seeds
  • 4tbsp Tesco Light Choices natural bio yogurt
  • dash sunflower oil
  • Energy 585kj 139kcal 7%
  • Fat 5g 6%
  • Saturates 1g 3%
  • Sugars 8g 8%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 21.2g Protein 3.9g Fibre 2.8g


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