Prune And Ginger Teatime Loaf
Heat and mash 300 g chopped prunes in 150 ml water with 30 g chopped crystallised ginger and 50 g sugar. Cool. Beat in 2 eggs and 4 tablespoons Greek yogurt with 1/2 teaspoon aroma panettone (strong citrus flavour) . In a bowl 150 g plain gluten free flour 50 g coconut flour 5 ml bicarbonate of soda. Fold the prune mix into the flour mix. Tip into a lined breadmaker pan and bake on the bake setting for 45 minutes.
