The Passionate Pantry

"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White

Menu
  • Home
  • About Gina
  • Recipes
    • Baking
      • Biscuits / Crackers
      • Breads
      • Cakes
      • Cupcakes
      • Muffins
      • Icings
      • Pastry
      • Scones
      • Slices
    • Main Ingredients
      • Chocolate
      • Dairy
      • Eggs
      • Grains
      • Legumes
      • Meats
      • Nuts / Seeds
      • Pasta
      • Poultry
      • Seafood
      • Vegetables
    • Meals and Courses
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Lunch
      • Nibbles
      • Salads
      • Sauces / Condiments
      • Soups
      • Spreads / Dips
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Nut Free
      • Paleo
      • Raw
      • Vegan
      • Vegetarian
    • Recipes from A – Z
    • Close
  • Thermomix
  • Finer Details
  • Suppliers
  • Contact Gina
You are here: Home / Recipes / Baking / Gwinganna’s Soul Loaf

Gwinganna’s Soul Loaf

18/12/2015 by Gina 4 Comments

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.

Dried fruit, with chopped almonds and pecans
Rest of ingredients in TM bowl ready to mix
Batter in loaf tin ready for baking
Out of the oven and resting for 15 minutes
Allow to cool completely …
… and then serve

 

 

5.0 from 1 reviews
Gwinganna's Soul Loaf
 
Save Print
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
 
... and then serve
Author: Gina @ The Passionate Pantry
Serves: 1 loaf
Ingredients
  • 100g dried fruit of choice (if using large fruit like dried apricots, chop into smaller pieces first)

  • 200g raw almonds
  • 120g raw pecans

  • 1 large green or red apple, cut into quarters (or 1 very ripe banana)
  • 5 x 59g large eggs
  • 110g coconut oil, melted (or a mix of coconut and macadamia oil, or light olive oil)
  • 20g lemon juice, plus zest of one lemon
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt
  • 1 tbls ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 50g raw honey or maple syrup
  • 1 tsp bi-carb soda
Instructions
  1. Grease and line loaf tin (base measurement 25cm x 9.5cm)
  2. Preheat oven to 160 degrees fan forced
  3. Place dried fruit into a large mixing bowl
  4. Place almonds and pecans into TM bowl and chop 6 seconds / speed 7 … add to dried fruit, do not clean TM bowl
  5. Place rest of ingredients into TM bowl and mix 10 seconds / speed 6 until well combined (should be a liquid)
  6. Pour liquid into the fruit and nut mix and stir to combine thoroughly
  7. Place batter into tin (it will be quite runny)
  8. 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)
  9. Allow to rest in tin for 15 minutes before removing to a rack to cool before cutting
Notes
This recipe is quick to pull together and can be adapted to cater for nut free (substituting sunflower seeds for the nuts).

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).

The loaf keeps well for a week, is great toasted, and it can be made ahead and frozen for future use.
3.5.3251

Share this:

  • Click to email a link to a friend (Opens in new window) Email
  • Click to print (Opens in new window) Print
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on X (Opens in new window) X
  • Click to share on LinkedIn (Opens in new window) LinkedIn

Related

Filed Under: Baking, Breads, Breakfast, Dairy Free, Gluten Free, Lunch, Main Ingredients, Meals and Courses, Nuts / Seeds, Paleo, Recipes, Special Diets, Thermomix, Vegetarian

« Pasta Carbonara
Salmon Pate »

Comments

  1. Brooke Sultana says

    19/01/2020 at 3:32 pm

    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.

    Reply
    • Gina says

      21/01/2020 at 7:07 am

      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

      Reply
  2. Mary says

    24/03/2023 at 4:06 am

    Hello, was wondering if there is a substitute for eggs as I am vegan.

    Reply
    • Gina says

      25/03/2023 at 9:34 am

      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

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to our Newsletter

Search this site

Browse Our Recipes

Latest Recipes

Brown Sugar Meringue Bites

Lemon Sugar Syrup

Sourdough: Discard Crackers

Connect on Pinterest

Follow me on Pinterest

Connect on Facebook

Cover for The Passionate Pantry
2,658
The Passionate Pantry

The Passionate Pantry

As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hi

The Passionate Pantry updated their profile picture.

6 months ago

The Passionate Pantry
The Passionate Pantry ... See MoreSee Less

Photo

View on Facebook
· Share

Share on Facebook Share on Twitter Share on Linked In Share by Email

Copyright The Passionate Pantry © 2025

 

Loading Comments...