Gwinganna's Soul Loaf
Servings: 1 loaf
Ingredients
- 100 g dried fruit of choice if using large fruit like dried apricots, chop into smaller pieces first
- 200 g raw almonds
- 120 g raw pecans
- 1 large green or red apple cut into quarters (or 1 very ripe banana)
- 5 x 59g large eggs
- 110 g coconut oil melted (or a mix of coconut and macadamia oil, or light olive oil)
- 20 g 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
- 50 g raw honey or maple syrup
- 1 tsp bi-carb soda
Instructions
- 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
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.