A cup of hot tea with lemon, slices of banana and a delicate glass of almond milk.
The sun is shining through the windows and warming your back as you open the mornings news..
Is there a better way to start your weekend?
I've had enormous cravings for fruit toast for weeks now. One of the biggest disappointments when I discovered my soy allergy was the lack of bread available - in particular fruit bread. This week I desperately needed to get my fix. So I checked out some recipes in my bread-maker book (which are usually no good - milk powder/bread improver/etc.) and compared these to my only successful bread (Sunflower and Flax Bread) to develop my own dairy, soy, egg free fruit bread.
And to great success!
I used plump Australian raisins available at my favourite allergy-friendly shop Eumarrah, not enough cinnamon, ground ginger and cloves, and a little dried apple. I found the apple unnecessary and the recipe below has increased spices, but feel free to increase these more for a super spiced-fruit bread!
This is my first completely self-written recipe, and I am so excited by how well it's worked!
My family and I easily ate half a loaf of this bread (makes 14 fairly standard sized thin slices) straight out of the bread-oven last night, and I'm thrilled by how well it goes toasted with Nuttelex oozing over it; exactly what I was looking for.
Fruit Bread, The Ally-Way.
Disclaimer: I take no responsibility for any damage that may occur when your home smells good enough to eat.
1.5 cups Water
2 tbsp Oil (extra-virgin olive works well)
2 tbsp Agave nectar (or honey)
1.5 tsp Salt
2.5 cups Plain flour
1 cup Almond meal
0.5 cups Hazelnut meal
2 tbsp ground Flax seed
2 tbsp ground Cinnamon
2 tsp ground Ginger
2 tsp ground Cloves
1 sachet/7g Dry yeast
0.5 - 1 cup of Raisins (if these are stuck together take a moment to separate them so they disperse evenly)
Place these in your bread-maker in the order suggested above, with fruit in the fruit-nut dispenser if applicable. Select the basic white cycle for a 1kg loaf and away you go!
This bread improves when allowed to sit and dry out a little after cooking.
Makes a 1kg loaf with approximately 14 slices.
per slice: 210calories, 26g carb, 10g fat and 6g protein
I apologies for no oven baking method here, I do plan to provide a conversion method in the future.