Fruit Toast!

Melting butter over lightly toasted cinnamon-scented bread, packed with gooey raisins..

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. 

I must, must, must buy a camera and work on photography...