I could go on and on about the healthy virtues of prunes, but I have learned that the way to eat well, is to cook well. Cooking well means, quality ingredients, used in creative ways that will entice a meal shared. I used the word entice for that sentence because sometimes you do have to entice folks to eat a food that they have already formed a negative opinion about. And that is OK, because it is all about learning for the first time or relearning if need be. For a lot of folks relearning is usually needed with prunes.
This is such a beautiful book, it holds today's recipe. Lets get started shall we.........oh and just a reminder, quick breads toast up great in the toaster.
Cooks notes and possible words of wisdom: For an easier to slice loaf of bread, cut the dried plums in smaller pieces that the recipe states. The large chunks of fruit while delicious, makes for a chunky and easily broken loaf of bread.
Oats and Prunes Bread
adapted from: Herbal Breads
by, Ruth Bass
350 degree oven
2 c pitted prunes, snipped into thirds
1/2 c orange juice
1/2 t dried thyme leaves, crumbled (don't leave this out, it is delicious!)
1 c oats, whirl in a processor to chop - pulsed only - do not make flour
1 c whole wheat flour
1 c flour
1/2 c sugar
1/4 c brown sugar
1 T baking powder
1/2 t salt
1 t cinnamon
3/4 c yogurt (or buttermilk)
1/3 c oil
chopped walnuts for top of breads, if desire
Snip prunes into thirds, add thyme and orange juice let soak while preparing rest of the ingredients.
In a medium bowl combine flours, oats, sugars, cinnamon, salt and baking powder. Whisk to blend ingredients well.
In a large bowl, blend the yogurt, eggs and oil. Quickly stir dry ingredients into wet. Add prunes and orange juice mixture, stirring well.
Divide into two 4X8 loaf pans, top with walnuts.
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