This is the loaf (known as Sultana Soul Loaf) that was demonstrated to us by Stacey, Head Chef, at the wonderful cooking class we attended at Gwinganna as part of the program at the Retreat we attended in July 2015 ( http://www.gwinganna.com )
This recipe is so quick to pull together and can be adapted to cater for nut free (substituting sunflower seeds for the nuts, but we were told coconut flour combined with desiccated coconut works well too, but I haven’t tried that yet).
Raw cacao powder can be added for a chocolaty fix (add 2 to 4 tbls depending on personal taste), and any form of dried fruit or fresh berries can be used.
For extra flavour you can add the zest of an orange, and for variety add grated carrot or zucchini (but squeeze the zucchini first to remove any excess liquid). Stacey also suggested that the zucchini with the raw cacao is a lovely combo … ummm! Definitely worth trying!
So the message we were left with is to play around with the recipe and create your own version … so I have adapted it for a Thermomix, added a little more spice, along with the zest and juice of a lemon.
The loaf keeps well for a week, is great toasted, and it can be made ahead and frozen for future use.
Gwinganna's Soul Loaf
Ingredients
Method
- Grease and line loaf tin (base measurement 25cm x 9.5cm)
- Preheat oven to 160 degrees fan forced
- Place dried fruit into a large mixing bowl
- Place almonds and pecans into TM bowl and chop 6 seconds / speed 7 … add to dried fruit, do not clean TM bowl
- Place rest of ingredients into TM bowl and mix 10 seconds / speed 6 until well combined (should be a liquid)
- Pour liquid into the fruit and nut mix and stir to combine thoroughly
- Place batter into tin (it will be quite runny)
- Bake for 1 hour, but test with a skewer after 50 minutes as doneness will depend on size of tin and your oven (it took exactly 1 hour in my oven)
- Allow to rest in tin for 15 minutes before removing to a rack to cool before cutting
This recipe is amazing!!!!! House hold favourite and usually finished within the same day it’s cooked.
My babe is just about to start at a nut free school and I’m wondering the ratio of coconut flour and desiccated coconut if you’ve tried this version since posting the recipe.
Hello Brooke … I am so sorry for the late reply … I have had family visiting from interstate so my time has not been my own. I haven’t tried the coconut flour and desiccated coconut option to be honest. Coconut flour is highly absorbent so can be a difficult ingredient to work with unless you know exactly how much to use … my two children are nut free (anaphylactic) so I always have toasted sunflower seeds and pepitas in the fridge (I combine them, then toast together in the oven … there is a post on the website of my process under “Toasting Seeds” https://www.thepassionatepantry.com.au/toasting-seeds/), so I always use that as my nut substitute (I substitute weight for weight). When you toast the seeds they take on a really lovely flavour, otherwise they can be a bit bland and not as tasty as nuts which are naturally sweet. I would suggest you use the toasted seeds as I know that would work … sorry I can’t help you with the coconut flour option … good luck with your little one starting school … it is a very exciting time for everyone, although there may be some initial nerves for the little ones xo
Hello, was wondering if there is a substitute for eggs as I am vegan.
Hello Mary … unfortunately in this recipe the eggs are used to help bind the mix together as there is no gluten … I know there are vegan egg substitutes that can be used in baking recipes which I guess you are already using, but I haven’t tried them in this recipe so can’t confirm if they will work. So sorry I can’t confirm a substitute, but perhaps you may be willing to try one and see how you go? Thanks for touching base, wish I could have been of more help xo Gina