This quick and easy fruit and nut loaf makes for a great gluten-free breakfast or brunch.
Toasted and topped with butter or served with a dollop of yogurt and a drizzle of honey, it’s a recipe that has to be goodness itself.
Made of nothing but whole foods, and with fruit and honey providing sweetness instead of sugar, it’s packed with protein and nutrients.
It’s also naturally gluten-free, beautifully moist and has taste galore. Ticks the boxes for me.
Jan
FRUIT AND NUT BREAD
200 gm almond meal
1 tablespoon white chia seed
2 tablespoons golden flaxseed meal
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
150 gm mixed dried fruit
30 gm semi-dried figs (around 4), chopped
30 gm mixed orange and lemon peel
50 gm almonds, roughly chopped
1 large red apple, peeled, quartered and grated
4 large free-range eggs
1 teaspoon high-quality vanilla paste
2 tablespoons raw honey
Preheat oven to 180°C. Lightly butter a loaf tin and line it with baking paper.
Place almond meal, chia seeds, flaxseed meal, cinnamon, bicarbonate of soda and baking powder in a large bowl and mix thoroughly to eliminate any lumps.
Add dried fruit, figs, peel and chopped almonds, mixing again to make sure the fruit is separated and coated with the meal.
Then add the grated apple and stir through until combined.
In another bowl combine the eggs, honey and vanilla. Beat well then add to the fruit and almonds, turning the mixture over to make a uniform batter. Transfer to the tin and smooth the top with a spatula.
Bake for 45-50 minutes until cooked through. A skewer inserted into the centre should be removed dry and clean. Take the loaf from the oven and allow it to cool before removing from the tin.
Store in an airtight container in the fridge.