Absolutely fat free, but wholly satisfying and especially delicious with some warm maple syrup at breakfast.
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 mini muffin pans, or line with paper liners.
In a food processor, combine the prunes and water. Process for a moment to chop the prunes. Add the flour to the food processor, and mix until it reaches a bread crumb consistency, about 10 seconds. Pour in the honey, and mix until just blended. Spoon the gooey mixture into the prepared muffin cups. One teaspoon per muffin ensures easy removal.
Bake for 20 to 22 minutes in the preheated oven, or until the tops spring back when lightly touched. Serve alone or with warmed honey or maple syrup.
Per Serving: 41 calories; protein 0.7g; carbohydrates 9.8g; fat 0.1g; sodium 66.5mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.