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Prune And Ginger Teatime Loaf

Heat  and mash 300 g chopped prunes in 150 ml water with 30 g chopped crystallised ginger and 50 g sugar. Cool.  Beat in 2 eggs and 4 tablespoons Greek yogurt with 1/2 teaspoon aroma panettone (strong citrus flavour) .
In a bowl  150 g plain gluten free flour 50 g coconut flour 5 ml bicarbonate of soda.
Fold the prune mix into the flour mix.
Tip into a lined breadmaker pan and bake on the bake setting for 45 minutes. 




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