Almond & Apricot Loaf
On our recent trip to New Zealand, we visited a friend’s farm one rainy afternoon. On our arrival we were served a delicious freshly baked Almond & Apricot Loaf with a hot cup of tea on their stoep.
I loved the sweetness from the apricots, the tartness of the cranberries and the crispy toasted almond flakes on top.
I immediately asked for the recipe and couldn’t wait to give it a try when I got back home. With a few tweaks here and there I made it my own to make it wheat and refined sugar free.
Ingredients
1⅓ cups gluten-free self-raising flour
½ cup coconut sugar
¾ cup finely chopped dried apricots
¾ cup dried cranberries (or dried dates)
100g melted butter
½ cup milk (I use homemade coconut milk)
¼ raw honey
1 free-range egg
2 tablespoons slivered almonds
Method
Grease a 12cm x 22cm loaf pan and line with baking paper, or use a silicone loaf pan.
Combine flour in a large bowl with sugar, cranberries and apricots. Stir well.
Whisk melted butter, milk, honey and egg in a large jug until combined.
Add to flour mixture. Stir until smooth and pour into prepared pan.
Smooth top and sprinkle with almonds.
Cook at 160 deg C for about 50 minutes (test with skewer).
Stand for 10 minutes then turn out and cool on wire rack.
Serve loaf warm or cold with extra butter.
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