Reader recipe: Scroggin bread
This recipe comes from Justyna van Rooyen - the winner of the healthy baking reader recipe competition. We were after a baked treat with a healthy twist and this one worked for us. The recipe Justyna supplied came originally from cookieandkate.com but we’ve tested and adapted it a wee bit. A slice of this high-energy scroggin-filled loaf will keep busy types happy because, in Justyna’s words, it’s delicious and healthy!
This bread is dense and doesn’t rise a lot. It is also quite soft and crumbly to slice. Slicing it thick once cold seems to work best.
|¾ cup||Wholemeal flour|
|½ cup||Rolled oats|
|1½ tsp||Baking powder|
|¾ cup||Desiccated coconut|
|1½ cups||Scroggin, roughly chopped - ours was a mix of walnuts, sultanas, dark chocolate and crystallised ginger|
|½ cup||Coconut oil, or butter, melted|
|1||Egg, at room temperature|
|1 tsp||Vanilla extract|
- Heat oven to 180C. Grease and line a loaf tin.
- In a large bowl mix together the flour, oats, baking powder, salt, cinnamon, scroggin and coconut.
- In another bowl whisk together coconut oil, honey, egg and vanilla.
- Pour the wet ingredients into the dry and stir until just combined. Pour into the prepared loaf tin.
- Bake for 40 minutes or until a test skewer comes out clean. Let the bread cool in the tin a little before turning out on to a rack.