BLOUBESSIE, WORTEL, PIESANG EN PEKANNEUT BROOD

Hierdie resep het ek verlede maand gemaak. Kan nie onthou of ek reeds hier gepos het nie. Dit was ‘n absoluut wenresep en was heerlik en maklik- iets wat ek beslis weer sal maak en my familie kry gesonde vrugte en groente in.
Dit maak 2 brode

4 groot eiers
250 g Demerara suiker
330 ml olie
10 ml vanilla essence
400 g koekmeel
15 ml bakpoeier
7.5 ml koeksoda
2.5 ml sout
7.5 ml kaneel
10 ml gemmer
200 g bloubessies
1 groot wortel gerasper
6 piesangs fyngemaak
100 g pekkanneute gekap

Verhit oond tot 180 ºC.
Smeer 2 panne en sit bakpapier in.
Meng eiers en suiker vir 3 minute tot roomerig.
Voeg olie en vanilla by.
Sif die meel, bakpoeier, koeksoda, sout, kaneel en gemmer en voeg by eier mengsel.
Skep in broodpanne en strooi ekstra bloubessies bo-oor.
Bak 50 minute of tot deur gaar in die middel wanneer toets met toetspen.

Blueberry, carrot, banana and Pecan Bread
Makes 2 loaves

4 extra large eggs
250 g Demerara sugar
330 ml vegetable oil
10 ml vanilla essence
400 g cake flour
1 tablespoon baking powder
1 and half teaspoon baking soda
Half teaspoon salt
1 and half tsp cinnamon
2 teaspoon ground ginger
200 g blueberries plus extra to sprinkle
1 large carrot, peeled and grated
6 bananas, mashed
100 g pecan nuts, roughly chopped

Preheat oven to 180ºC
Grease 2 loaf tins (of 1L capacity each) and line with baking paper
Set aside
Cream the eggs and Demerara sugar together in a medium bowl for about 3 mins until pale and creamy
Add the vegetable oil and vanilla essence and beat until mixture is well combined
Sift together the cake flour, baking powder, baking soda, salt, cinnamon and ginger and add these dry ingredients to the egg mixture
Add the remaining ingredients and fold together until just combined
Pour mixture into the prepared tins and scatter extra blueberries on top
Bake 50 mins or until skewer comes out clean
Allow loaves to cool in their tins for 5 mins and then turn out onto cooling rack

Foto en resep geplaas deur Angela Landsberg