Good Morning Lovelies🌞 The second recipe made in my beautiful tins, is another one given to me by my lovely friend @woolly1_ww found in her mum’s (Mavis) cookbook🥰 This can be made in a loaf tin or as muffins. Although I’ve only made it in these cylinder tins myself.
I’ve modified it slightly to 😊
♡Mavis’ Sultana Nut Roll♡ Serves 12.
💚4 💙3 💜3 smart points. For accurate calculations for your ingredients, add everything in to the recipe builder in your WW app😊
What you need.
🔸️2 tbsp, 40g of 99%,fat free Greek yoghurt.
🔸️1 medium egg.
🔸️½ cup of milk. I used @sogoodnz unsweetened almond milk, less smart points
🔸️1 tbsp substitute sugar* I used @naturally_sweet_australia natural monkfruit blend. Now available from @ww_aunz online shop.
🔸️1 cup of self-raising flour.
🔸️½ tsp of cinnamon.
🔸️½ tsp ground ginger.
🔸️30g Sultanas *
🔸️18 hazelnuts roughly chopped.
🔸️1 tbsp flaked almonds.
What to do.
Preheat your oven to 180° fan. Line the nut loaf tins with parchment paper. In a large bowl, combine the egg, milk and yoghurt. Sieve in the flour and spices and combine, then fold in the nuts. Carefully spoon into your tins (use both). Place the lid on the nut loaf tins and stand upright on a baking tray. Cook for 45-55 minutes.
Leave to cool slightly before carefully removing from the tin.
Heavenly served warm, straight from the oven, smeared with real butter, or simply on it’s own with a cuppa.
❄Freezes very well.
Thanks for the support ‘Vic’s Bowl’s fans’. You keep me sparkling 💖
*Kindly gifted thank you @ww_aunz @freshlifefood