Slow Cooker Tropical Soda Bread
A sweet soda bread baked in the slow cooker with tropical dried fruit flavours
- 350 g self-raising flour
- 1.5 tsp bicarbonate of soda
- 0.5 tsp salt
- 150 g island dried fruit mix papaya, pineapple, apricot, raisins
- 284 ml buttermilk 1 pot
- 4 tsp granulated sugar
- 1 egg beaten, to glaze
Mix the flour, bicarb, salt, sugar and dried fruit in a bowl.
Pour in the buttermilk and stir together.
Bring together with your hands then transfer the dough to a floured surface and form into a round loaf shape. Slash the top.
Line your slow cooker pot with baking parchment and place the loaf inside the pot.
Beat the egg and brush over the dough (egg wash).
Cook for 3 hours on high, with a tea towel under the lid.
For the last half hour, turn the loaf over to brown the top.
Remove from the pot and allow to cool, then slice to serve.
No problem. Mix 1 tablespoon white wine vinegar with milk (plant-based milk) also works and allow to thicken for 5 minutes before using.
Calories: 194kcal | Carbohydrates: 38g | Protein: 6g | Fat: 2g | Cholesterol: 19mg | Sodium: 343mg | Potassium: 181mg | Fiber: 2g | Sugar: 10g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 0.7mg