Fruit and Nut Loaf
- This is a wholesome cake with generous helpings of fruit and nuts!
Macadamia Nuts (500g) - Sussex WholeFoods
A handful. For the fruit and nuts, there is no definite quantity to use; add according to taste!
Organic Walnuts (500g) - Sussex WholeFoods
A handful (see above).
Roasted Hazelnuts, Organic 500g (Sussex Wholefoods)
A handful (see above).
Organic Pitted Prunes (1kg) - Sussex WholeFoods
A handful (see above).
Organic Apricots (1kg) - Sussex WholeFoods
A handful (see above).
Light Brown Plain Flour, Organic 1kg (Marriages)
2 cups of this general-purpose light organic flour.
Organic Coconut Sugar (1kg) - Sussex Wholefoods
¾ cup. Coconut sugar has a delicious, rich flavour.
Vanilla Paste 100ml (Little Pod)
1 teaspoon.
100% Pure Organic Coconut Butter 350ml (Tiana)
100g. This coconut butter is pure and has no coconut flavour. Ideal for baking!
Gluten-Free Baking Powder 130g (Doves Farm)
1 teaspoon.
Other Ingredients
- 3 eggs
Method
- Pre-heat an oven to 180°C.
- Soak the nuts in boiling water for 10 minutes.
- Lightly beat the eggs and the sugar together in a large bowl.
- Blend in the flour, coconut butter, baking powder and vanilla paste.
- Drain the nuts and add them to the mix.
- Mix thoroughly.
- Coat a baking tin with flour and spoon in the mixture.
- Bake for 50-55 minutes until golden brown.
