Gluten Free, Dairy Free, no added sugar
Dried fruit and nut breakfast loaf
A delicious grain-free breakfast loaf, packed with dried fruit and nuts, that's perfect for Pesach (Passover)
CuisineVegetarian
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings12 slices
Calories191kcal
AuthorHelen http://family-friends-food.com/fruit-and-nut-breakfast-loaf-for-pesach-grain-gluten-dairy-sugar-free/
Ingredients
125 g mixed dried fruit e.g. apricots, prunes, peaches, pears, apples, figs, mango etc.(4½ oz)
1 medium ripe banana
1 egg
2 tbsp vegetable oil
75 g ground almonds (scant ⅔ cup)
25 g desiccated coconut (¼ cup)
50 g potato flour (potato starch) (scant ½ cup)
1 tsp baking powder
½ tsp cinnamon
Pinch salt
50 g raisins (¼ cup)
50 g blanched almonds (¼ cup)
50 g shelled pistachios (¼ cup)
Instructions
Preheat the oven to 180°C (350°F). Line a 1lb loaf tin with greaseproof paper.
First, prepare the dried fruit - remove any stalks or seeds, and cut the fruits into small bitesize pieces. Set aside.
Mash the banana very well, then whisk together with the egg and vegetable oil.
Add the ground almonds, coconut, potato flour, baking powder, cinnamon and salt to the banana mixture, and stir well to combine into a stiff batter.
Stir in the prepared dried fruit, the raisins, blanched almonds and pistachios.
Transfer the mixture to the lined loaf tin. Ease into the corners and level the top using a spatula.
Bake at 180°C (350°F) for 35-40 minutes, until risen, brown, and a toothpick inserted into the middle of the loaf comes out clean.
Allow to cool fully before slicing. Serve with butter.
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