You could use other fruit or nuts just keep the weights the same. Also if you prefer to use wholemeal self raising flour go for it although I think it has just the right amound of fibre from the oats for me.
Recipe By : Bec
Serving Size : 8
50 g Raw (or toasted almonds)
240 g Self Raising Flour
1 tsp Baking Powder
80 g soft brown sugar
1 tsp ground cinnamon
50 g rolled oats of any kind you wish
290 g milk
130 g Dried Cranberries
50 g Dried pear chopped
50 g Golden syrup
1 large egg
1. Add the Almonds into the TM bowl and set to close lid position. Pop the MC in place and give them 3 short sharp bursts on turbo. Then set aside.
2. Add the flour, baking powder, cinnamon and sugar to the TM bowl and sift on speed 5 for 10 seconds add this to the nuts that are set aside.
3. Turn the oven on to 180c
4. Add the oats, milk, cranberries and chopped pear to the tm bowl set to 37c on reverse speed slow stir for 10 minutes. Occasionally you will need to scrape down any escapee oats back into the milk.
5. While this is happening you can get your tin ready. Lightly grease and line a 1 kg loaf tin or similar size square or round tin.
6. Now, this last stage has to be done without any long pauses. Self raising flour and baking powder is activated by warmth and moisture so when you add the remaining ingredients add the flour mix last. Your loaf tin should have already been prepared and ready to go. So here goes, add the golden syrup then the egg and lastly the flour mix mix on speed 5 for 15 – 20 seconds then pour it into the tin.
7. Pop it straight in the oven and check after 35 mins. Depending on your oven temperature etc you may need another ten mins.
8. How do you know its ready? use the skewer trick or if you have a temperature probe and the centre of the loaf reads 85c its done.
9. Let it cool in the tin for 5 mins then remove onto a cooling rack. Eat warm or cold, or even cut it up and pop bits in the freezer for snacks.