An Apple a Day

November 28th, 2010

As we start to head into the party season we all know how important it is to try and eat something good regularly.  It helps to keep you upright for one thing, but it also helps keep you going as you hurtle from one crazy party to another eating and drinking your way into 2011!!  Whenever my scales of bad foods outweigh the good, I make one of these.  Full of dried fruits and nuts, wholemeal flour and honey, it makes a great and, more to the point, healthy way to start the day – that one good thing before it all goes downhill the way of many, many vodkas and mini sausage rolls (or heaven forbid the evil kebab).  Jason and I usually toast it and, if you can manage to not put lashings of butter on it, two slices of this is healthy and will keep you going all day.  I should also say that I mix up the fruit and nuts combination each time I make it – sometimes it is apricots, apples and almonds; other times cranberries, blueberries and macadamias – just choose what is right for you!  Oh yeah – and a berocca with a Coke chaser can go a long way to feeling a bit better the next day, if you know what I mean.  Anyone got a fool proof hangover cure they want to share?

Apple, Peach and Almond LoafBill Granger Everyday

1/2 cup rolled oats

300 ml milk

2 cups wholemeal self raising flour

1 teaspoon baking powder

125 gms craisins

50 gms dired apple, diced

1/3 cup soft brown sugar

1 teaspoon cinnamon

3 tablespoons honey

1 egg, lightly beaten

3 tablespoons almonds, roughly chopped, plus 2 tablespoons extra

Put oats in a bowl, pour milk over them and leave to soak for 30 minutes.  Preheat the oven to 180 degrees C.  Lightly grease and line a 1 kg loaf tin with baking paper.  Sift flour and baking powder together into a bowl and stir in rolled oats, dried fruit, sugar cinnamon, honey , egg and almonds.  Mix together well.  Spoon mixture into the tin, level the top and sprinkle the extra almonds.  Bake for 45 minutes, or until it is 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 eat – feeling smugly satisfied that you have done yourself one good deed for the day!


Studio Sixty Photography is Brisbane wedding photographer Jason Starr, and studio manager Sally Ogilvie.

Well known for creative, natural, candid photographs of both local and international weddings, Studio Sixty Photography is capturing now and forever.

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