Apricot & Coriander Loaf

The unique combination of apricot and coriander seed makes this fruit loaf so delicious. If coriander is not your thing then simply substitute the coriander seeds with hemp seed hearts or leave them out completely as there’s still plenty of tasty goodness with the banana, lemon curd and pumpkin seeds.

This recipe is from Trisha, creator of the marvellous Naturally By Tricia, Healing Balms that we sell.

From Trisha …

For a few months I’ve been watching a jar of dried organic apricots in the pantry get more and more manky every day and I know that even though there is nothing wrong with them they probably won’t get eaten so today I decided to make a sweet loaf with them. Our little guys love anything that resembles cake so with that in mind I rustled this up and it’s quite delicious.

It was an add a bit of this and a bit of that sort of a loaf. From experience I know coriander seed powder works nicely with dried apricots and I also added some frozen lemon curd I had in the freezer. Orange juice would have been a really nice liquid addition instead of the yoghurt, milk and curd. As long as the batter is the right consistency you can’t go wrong with a fruit loaf.

Apricot & Coriander Loaf

Ingredients:

50gms butter

1/2 cup brown sugar

2 eggs

2 very ripe/black bananas mashed

1 very large cup dried apricots soaked for 1/2 hour in hot water then drained and roughly chopped (scissors is easiest)

2 cups flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 tsp ground coriander seed

3 tablespoons pumpkin seeds

a good dollop of yoghurt

a slosh of milk

some lemon curd I had in the freezer (about 3 tablespoons)

Method:

In a large bowl cream the butter and sugar till smooth then add eggs and mashed banana.

Add the rest of the ingredients and gently mix until a batter consistency.

Grease and flour a loaf tin, fill with the batter and bake for 1 hour at 180 degrees. Check with a skewer. Leave in the tin for ten minutes before removing and cooling on a cake rack.

Enjoy!