50g rolled oats
240g (2cups) wholemeal self raising flour
1 tsp baking powder
125g dried cherries
50g dried apple, diced
75g (1/3 cup) soft brown sugar
1 tsp ground cinnamon
3 tbls honey
1egg lightly beaten
3 tbls roughly chopped almonds, plus 2 tbl spoons extra.
Fresh ricotta and honey to serve
Put oats in bowl, pour milk over and leave to soak for 30 mins.
Preheat oven to 180C . Grease and line a 1kg loaf tin with baking paper.
Sift flour and baking powder into a bowl and stir in the rolled oats, dried fruit, sugar, cinnamon, honey, egg and almonds. Mix together well.
Spoon mixture into the tin, level the top and sprinkle with extra almonds.
Bake for 45 mins or until golden brown on top and cooked through. Leave to cool a little in the tin before turning out onto a wire rack to cool completely.
Toast and serve with ricotta honey.
Makes 12 slices