Pâine cu fructe uscate (fără zahăr adăugat, preparare 10 minute)

Aceasta Pâine cu fructe uscate is a no-added-sugar, egg-free, dairy-free, sweet, dense bread loaded with dried fruits and packed with nutrients, fiber, and vitamins.

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Pâine cu fructe uscate

Aceasta Pâine cu fructe uscate is a no-added-sugar, egg-free, dairy-free, sweet, dense bread loaded with dried fruits and packed with nutrients, fiber, and vitamins.

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Timp de pregatire: 15 minute min

Timp de gătit: 25 minute min

Timpul total: 40 minute min

Curs: Mic dejun, Desert

Bucătăria: american, francez

porţii: 10 felii

calorii: 168.2 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 1 ¾ cupe Făină auto-crescătoare - (nota 1)
• ▢ 1 ½ lingurițe Scorţişoară - (nota 5)
• ▢ ½ ceaşcă Lapte de migdale - (nota 2)
• ▢ 2 linguri Ulei de măsline cu aromă blândă - (nota 3)
• ▢ ⅓ ceaşcă Suc de portocale - from 1 small orange (note 4)
• ▢ 1 linguriță Extract de vanilie

Dried Fruit adds-on (note 6)

• ▢ ½ ceaşcă Date medjool - measured pitted and chopped
• ▢ ½ ceaşcă Prune uscate - measured pitted and chopped
• ▢ ⅓ ceaşcă Afine uscate
• ▢ ⅓ ceaşcă Stafide uscate

Opțional

• ▢ 1-2 lingurițe Coaja de portocala
• ▢ ½ ceaşcă Nuci - tocat

Instrucțiuni

• Preîncălziți cuptorul la 200°C. Acoperiți o tavă de copt cu hârtie de copt. Ungeți ușor hârtia cu spray de ulei de gătit. Dați deoparte.
• Chop the pitted dates and prunes and pack the chopped dried fruits in measuring cups to get the amount needed. It doesn't have to be super precise, don't worry if you add a little too much or too less. Set aside
• In a mixing bowl, add the self-rising flour, cinnamon, almond milk, orange juice, olive oil, vanilla extract, the chopped dried fruit from before, dried raisins, and dried cranberries.
• Add optional chopped walnuts and orange zest now if used.
• Use a rubber spatula to stir the ingredients together. The batter is heavy and sticky; that's normal. Stir and press/push with the spatula to bring everything together. When it starts to be difficult to stir, oil your hands with olive oil, and knead a few times – it's sticky, but you should be able to form a dough ball. It means it's not runny; if too wet, then add a bit more self-rising flour to bring the dough together.
• Transfer the sticky dough on the baking sheet.
• Oil your hands again and shape your dough ball into a loaf. The shape you give matters. If it's too tall, it takes ages to bake, which is why you are not supposed to bake it in a loaf pan. Shape your loaf into an 8-inch x 2-inch (20 cm x 5 cm) log.
• Coaceți pâinea timp de 12 de minute pe raftul din mijloc la 200°C, apoi reduceți temperatura la 180°C timp de 12-15 minute, până când pâinea devine aurie la exterior și o scobitoare introdusă în cuptor iese curată.
• Let it cool down for 3 hours on a cooling rack before slicing.

notițe

Notă 1: Or make your own and use 1 3/4 cups of all-purpose flour, in which you whisk in 4 teaspoons of baking powder. This recipe doesn’t work with almond flour, or oat flour. Use my ghid de conversie fără gluten pentru a-l face fără gluten.

Notă 2Sau orice lapte vă place, inclusiv lapte de soia sau lapte de ovăz.

Notă 3: Or any light-flavor oil you love, like canola oil.

Notă 4: Or swap for more almond milk if you don’t like orange flavors. Or try mandarin juice.

Notă 5Sau condimente pentru plăcintă cu dovleac.

Notă 6: You can swap the big dried fruits like Medjool dates and prunes for figs, apricots, or other varieties of dates. The key is to use fresh dried fruits. If they are old, hard, and dry, you can soak them in hot water for 10 minutes, and drain, pat dry in absorbent paper completely before adding to the recipe, or it will add too much moisture and you will need more flour. Feel free to swap dried raisins, dried cranberries for sultanas, dried strawberries, or others.

StocarePăstrați pâinea timp de 3 zile la temperatura camerei într-o cutie etanșă sau 5 zile la frigider.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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Nutriţie

servire: 1felie | calorii: 168.2kcal | Carbohidrați: 32.3g | Proteină: 3.2g | Gras: 3.4g | Grăsime saturată: 0.5g | Grăsimi polinesaturate: 0.5g | Grasime monosaturata: 2.2g | Sodiu: 18.6mg | Potasiu: 197.7mg | Fibră: 2.3g | Zahăr: 9.2g | Vitamina A: 98.8IU | Vitamina C: 4.9mg | Calciu: 32.3mg | fier: 0.5mg | Magneziu: 15.8mg | Fosfor: 37.4mg | Zinc: 0.3mg

Ingrediente și înlocuiri

Ai nevoie doar de câteva ingrediente simple pentru a prepara această rețetă. Iată cum să le alegi și să le înlocuiești.

• Făină auto-crescătoare – This forms the base of your bread, already containing baking powder that helps it rise. If you don’t have self-rising flour, you can easily make your own by whisking all-purpose flour with baking powder (quantities in the notes of the recipe card). This recipe is designed specifically for this type of flour and won’t work with almond, or oat flours. Use my ghid de conversie fără gluten pentru a-l face fără gluten.
• Scorţişoară – This spice adds a warm, comforting flavor to your bread. You can also use pumpkin pie spices if you prefer a different blend.
• Lapte de migdale – This provides the liquid component for the dough, contributing to its texture. Feel free to use any other plant-based milk you enjoy, such as soy milk or oat milk.
• Ulei de măsline ușor – This adds moisture and a subtle richness to the bread. Any other light-flavor oil, like canola oil, works just as well.
• Suc de portocale – This provides a bright, citrusy note that complements the dried fruits. If you don’t care for orange flavor, you can swap it for more almond milk or even mandarin juice.
• Extract de vanilie – This enhances the overall flavor profile of the bread, adding a touch of warmth and sweetness.

While you can pick any dried fruits you like (or have), here are my recommendations for a balance of flavors and textures.

• Date medjool – These provide natural sweetness and a soft, chewy texture. Remember to pit and chop them before measuring. You can swap these for other large dried fruits like figs or apricots.
• Prune uscate – These contribute natural sweetness, moisture, and a dense texture to the bread. Like dates, chop and measure them after pitting.
• Afine uscate – These add a tart, fruity zing that balances the sweetness of the other dried fruits. You can swap these for sultanas, dried strawberries, or other small dried fruits.
• Stafide uscate – These offer another layer of natural sweetness and chewiness.

How to Make Dried Fruit Bread

Această rețetă este super simplu de preparat, iată cum se face în câteva imagini.

Chop the dried fruits into small pieces.

Combine the dough ingredients in a bowl.

Incorporate the dried fruits into the dough.

Shape the bread and bake it for 12 minutes at 400°F (200°C).

Sfaturile de copt ale lui Carine

Permiteți-mi să vă împărtășesc câteva sfaturi pentru o pâine perfectă.

• Forma contează – Do not bake this bread in a traditional loaf pan. Its dense nature means it needs to be shaped into a log, no taller than 2 inches (5 cm), directly on a baking sheet. This ensures it bakes evenly and avoids a gummy, undercooked center.
• Chop and Measure – For best results, chop your larger dried fruits like dates and prunes first, then pack them into your measuring cups. This ensures you get the right amount and consistent pieces.
• Fresh Dried Fruits are Best – Use fresh, pliable dried fruits. If your dried fruits are old, hard, or overly dry, soften them first by soaking them in hot water for about 10 minutes. Then, drain them thoroughly and pat them completely dry with absorbent paper to avoid adding excess moisture to your dough.
• It’s Sticky! – The dough for this bread is naturally heavy and sticky. That’s completely normal! Don’t be afraid to oil your hands and knead it a few times to bring it together into a manageable ball.
• Customize Your Fruits – Have fun swapping out the dried fruits to create different flavor combinations. Dried mangoes, figs, apricots, sultanas, or even dried strawberries are all excellent choices.
• Schimbarea temperaturii – Pay attention to the two-stage baking temperature. Starting hotter helps the bread set, and then reducing the temperature ensures it cooks through without over-browning.
• Don’t Substitute Flour – This recipe specifically uses self-rising flour (or a homemade version with all-purpose flour and baking powder). Do not substitute with gluten-free, almond, or oat flours, as the results will not be the same.
• Condimentează-l – While cinnamon is called for, feel free to experiment with other warm spices like pumpkin pie spice to change up the flavor profile of your bread.

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