Australian_Healthy_Food_Guide_February_2017

958kJ/229cal

Protein 4.5g

Total Fat 10.0g

Sat Fat 2.1g

Carbs 28.2g

Sugars 12.1g

Fibre 4.8g

Sodium 153mg

Calcium 33mg

Iron 1.1mg

PER SERVE

Pear &

raspberry

bread

Pear & raspberry

bread

Serves 10 Cost per serve$0.50

Hands-on time15 min

Cooking time1 hour

Olive oilcooking spray

1 x 410g canpear slices

in juice, drained

1½ cupswholemeal

self-raising flour

¼ cup plain flour

¼ cup desiccated coconut

¹⁄³ cup raw sugar

¹⁄³ cup reduced-fatmilk

1 large egg, lightly beaten

1 teaspoonvanilla extract

¹⁄³ cup sunflower oil

1 cup (120g)freshor

frozen raspberries

1 Preheat oven to 160°C.

Grease a 12cm x 22cm loaf

pan with cooking spray and

line with baking paper.

2 Blitz pear slices in a food

processor to form a purée.

3 Sift flours into a large bowl.

Return husks in sieve to bowl.

Stir in coconut and sugar.

4 Whisk milk, egg and vanilla

together in a jug. Add to flour

mixture with pear purée and oil.

Stir until just combined, then

add in ¾ cup of the raspberries.

5 Spoon mixture into prepared

pan. Sprinkle evenly with the

remaining raspberries.

6 Bake for about 1 hour, or until

cooked in centre when tested

with a skewer. Stand in the pan

ti mmies

Little ones will love the big bursts of berries in this healthy snack!

for 10 minutes. Transfer to a wire

rack to cool, and slice to serve.

Note Pear and raspberry bread

will keep in a container in a cool

place for up to three days. Keep

refrigerated in warm weather.

Tip To keep saturated fats even

lower, substitute ¼ cup rolled

oats for the desiccated coconut.

FEBRUARY 2017 HEALTHY FOOD GUIDE 89

This recipe and image is from

Healthy Kids. See more recipes

like this at healthykids.nsw.gov.au