Reader recipe: Scroggin bread

Name: Reader recipe: Scroggin bread
Ingredients: ¾ cup Wholemeal flour (Main); ½ cup Rolled oats; 1 ½ tsp Baking powder; 1 pinch Salt; ½ tsp Cinnamon; ¾ cup Desiccated coconut; 2 Tbsp Honey; 1 ½ cups Scroggin, roughly chopped - ours was a mix of walnuts, sultanas, dark chocolate and crystallised ginger (Main); ½ cup Coconut oil, or butter, melted; 1 Egg, at room temperature; 1 tsp Vanilla extract

Bite

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.

Ingredients

¾ cup	Wholemeal flour (Main)
½ cup	Rolled oats
1 ½ tsp	Baking powder
1 pinch	Salt
½ tsp	Cinnamon
¾ cup	Desiccated coconut
2 Tbsp	Honey
1 ½ cups	Scroggin, roughly chopped - ours was a mix of walnuts, sultanas, dark chocolate and crystallised ginger (Main)
½ cup	Coconut oil, or butter, melted
1	Egg, at room temperature
1 tsp	Vanilla extract

Directions

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.