This here loaf of loveliness is hands down one of my favourite things I make. It’s like next level raisin toast, except I’ve gone the no-raisin route and completely tilted the “stuff inside” to “bread” ratio to a level that I like, which is chock a block, obviously. If you’re not keen on the dried fruit I’ve chosen, which is crazy talk, but whatever, you could change it to something else like cranberries, dates or even those elusive raisins.
- 3/4 cup arrowroot
- 1/4 cup flaxseed meal
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 2 tablespoons coconut oil
- 4 tablespoons honey
- 1 teaspoon apple cider vinegar
- 3 eggs, lightly beaten
- 1/4 cup hazelnuts
- 1/4 cup walnuts
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup dried apple, chopped large
- 10 dried apricots, chopped large
- 3 whole soft dried figs, chopped large
- 1 teaspoon orange zest
- Little extra coconut oil for greasing
- Preheat oven to 175 degrees Celsius.
- Grease a loaf pan with coconut oil and line base with baking paper.
- Mix together arrowroot, flaxseed meal, almond flour, spices, salt, baking powder and soda.
- Add in wet ingredients and combine well.
- Add all fruit and nuts and thoroughly combine
- Pour batter into prepared tin and bake for 40-45 minutes.
TIP: After pouring batter into tin, make sure none of the dried apple is exposed at the top as it will darken too quickly during baking. If it is browning too quickly, you can loosely cover tin with foil at around the 35 minute mark.