Fruit Loaf or Tomato & Rosemary Loaf

Exchange Value: 0* Servings: 2


  • 290ml water, warm
  • 200ml Sno-Pro
  • 500g Loprofin Mix
  • 9g psyllium husks
  • 4 tbsp olive oil
  • 3g sugar
  • 1 sachet dried yeast (supplied with Loprofin Mix)
  • 2g fine salt


Fruit Loaf:

Follow the basic bread recipe below but at Step 2 stir in:

• 125g dried sultanas, cherries and apricots

• 2 tsp mixed spice and/or 2 tbsp black treacle

Sundried Tomato & Rosemary Loaf:

Follow the basic recipe but at Step 2 add:

• 3 tbsp tomato purée

• 1 tbsp garlic purée

• ½ sprig of fresh rosemary or 1 tbsp dried rosemary

  1. Preheat the oven to 220C. Lightly grease a 2lb and a 1lb loaf tin or three 1lb loaf tins.
  2. Place warm water and Sno-Pro into a bowl, add the dried yeast and stir.
  3. Add the sugar and psyllium husks to the bowl, stir and allow to stand for 10 minutes until the mixture thickens.
  4. Add the olive oil, Loprofin Mix and salt to the thickened mixture and beat for 2–3 minutes.
  5. Divide the bread mixture between the loaf tins and brush the tops of the loaves with olive oil.
  6. Leave the dough to rise in a warm place for 30 minutes or until it doubles in size.
  7. Bake in a pre-heated oven for 30 minutes or until golden brown.
  8. When cooked, remove from the tin and leave to cool on a wire rack.
  9. Wrap in greaseproof paper and use within 3 days or freeze for up to 3 months.

Chef's Tip

Slice the bread before freezing for quick defrosting.


Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range and Sno-Pro are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin and Sno-Pro by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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