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.