It’s one of those Saturday mornings where I can’t put off the washing and cleaning any longer!
Thankfully it’s grey skies out the window, but if I’m going to be stuck at home with the household chores, I need a sweet treat to brighten up this gloomy outlook.
Teresa Cutter’s recipe for Fruit Loaf popped in to my inbox last week and I’ve been waiting for a day just like this to trial it. It’s full of chunks of fresh fruit (appealing to see it had more fruit than loaf – so I can have twice as much without feeling guilty!) and apricots and cranberries that dot every slice with gorgeous colour.
The great thing is this recipe contains no refined sugar and uses vanilla and cinnamon to give it a subtle sweetness. It’s also high in protein and gluten free – bonus!
Teresa Cutter (The Healthy Chef) features quite regularly in my kitchen these days – I love the nutritious and healthy alternatives she offers for some of my favourite indulgences like No-Bake Chocolate Cake.
Serves: 12; Prep time: 10 minutes; Cooking time: 40 minutes
200g almond meal
1 tbsp ground linseed
1 tsp cinnamon
1/4 tsp bi-carb soda (baking soda)
4 free range/organic eggs
1 tsp vanilla bean paste or extract
1 red apple, chopped (skin on) into chunks
80g dried apricots (sulphur free)
60g dried cranberries
30g walnuts, chopped (optional)
1 tbsp honey
- Preheat oven to 175 C. Lightly oil a loaf tin and dust with almond meal or coconut
- In a bowl, mix almond meal, cinnamon, bi-carb soda and linseed. Add eggs, honey, vanilla and mix through
- Add apple, dried fruit and walnuts and mix well (it will be very chunky and full of fruit)
- Spoon into a loaf tin and smooth out the batter with the back of a spoon, making sure it’s all even. Sprinkle the top with some walnuts if desired
- Bake for about 40 minutes or until golden and cooked through and your kitchen smells wonderful
- Remove from the oven and allow to cool in the tin for at least 30 minutes before turning out
- Serve alone or with a little ricotta and honey