Fruit and Nut Loaf
Allergens
Nuts
Gluten
For
pieces
200
g
Hazelnuts
150
g
Walnuts
250
g
Dried apricots
200
g
Dried plums
200
g
Raisins
250
g
Dried figs
300
g
Spelt flour (Type 630 or 1050)
2
tbsp
Baking powder
100
ml
Pear syrup
4
dl
Oat drink
1
tsp
ground cinnamon
1
a pinch of ground cloves
oil for the tin
Grease a cake tin with a little oil and line the base with a strip of baking paper the same length as the base.
Roughly chop the nuts and cut the dried fruit into 1 cm pieces.
Mix the spelt flour with the baking powder in a bowl.
Add the pear purée, oat drink and spices, and beat with a hand mixer until you have a smooth batter.
Add the chopped nuts and dried fruit to the batter and stir in.
Immediately pour the batter into the prepared cake tin and bake on the lowest shelf of the oven at 160 degrees (top and bottom heat) for 50–60 minutes. Towards the end of the baking time, cover the tin if the bread starts to get too dark but is not yet fully baked.
Roughly chop the nuts and cut the dried fruit into 1 cm pieces.
Mix the spelt flour with the baking powder in a bowl.
Add the pear purée, oat drink and spices, and beat with a hand mixer until you have a smooth batter.
Add the chopped nuts and dried fruit to the batter and stir in.
Immediately pour the batter into the prepared cake tin and bake on the lowest shelf of the oven at 160 degrees (top and bottom heat) for 50–60 minutes. Towards the end of the baking time, cover the tin if the bread starts to get too dark but is not yet fully baked.
Tips
The fruit and nut bread keeps for a very long time in a tin in the fridge. It is also suitable for freezing.
Nutrients per portion 320kcal
CO₂ equivalent per portion 187g