What’s not to love about a nutritionally dense fruit and nut bread that is totally delicious and  gluten free! This fruit and nut bread is based on Sarah Britton’s Life Changing Bread which I’ve always loved.  What a perfect base for adding some of my favourite things like figs, macadamia’s and black strap molasses!

Black strap molasses has a taste all of its own.  A little ‘metallic’ almost.  It is however a great source of iron, B6, manganese, potassium and selenium , which makes it well worth including in a plant based diet.

There is no rise to this bread so the shape and size of the container determines the shape of your bread. If you want a higher loaf, put into a smaller container.

I love this one straight out of the oven but it toasts really well.  It also freezes well if you wanted to slice some off and keep in the freezer.  However you like to eat it, this gluten free fruit and nut bread is filling, delicious and nutritious!

 

 

Print Recipe
Fruit & Nut Bread (Gluten Free)
Full of protein and iron
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 3-12 hours
Servings
loaf
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 3-12 hours
Servings
loaf
Ingredients
Instructions
  1. Line a loaf tin with a sheet of baking paper and place to one side. No need to cut the paper to size unless you particularly want a neat loaf!
  2. Put the first 7 ingredients (up to the cinnamon) into a blender and whizz into to a flour.
  3. Put the flour into a mixing bowl and add the dried fruit and macadamias. Mix together well.
    Flour mix, macadamias and figs
  4. Pour warm water into a jug and add the olive oil and black strap molasses. If the water is too cold, the black strap molasses will not mix so well.
  5. Pour the liquid mixture into the dry mixture and mix well with a wooden spoon.
  6. Once mixed, put the mixture into the load pan and and press down well.
  7. Cover the load and leave for 3 hours, preferably overnight.
  8. When ready to cook. Preheat oven to 180C. Bake the loaf for 20 mins then remove from loaf tin and turn upside down on a cake rack for another 30-40 mins.
  9. Leave to cool slightly before slicing.
Recipe Notes

Cut larger dried fruit items such as figs and apricots into sultana sized pieces or keep them whole if you prefer.

Either roughly chop the macadamia nuts or leave whole.  They soften in the mix due to the 'soaking' time.

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