I get chatting to people often about my recipes and the way I like to cook and eat. 9 times out of 10 the response is “I love bread too much. I definitely couldn’t give up bread”, all said with a look of horror on their faces.
Well I’m a problem-solver people. Now you can have your bread and eat it too!
Toast it up and spread it with nut butter. You’re welcome.
3/4 cup arrowroot
1/4 cup flaxseed meal
1/4 cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon allspice
2 tablespoons coconut oil
4 tablespoons honey
1 teaspoon apple cider vinegar
3 eggs, lightly beaten
1/4 cup hazelnuts
1/4 cup walnuts
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup dried apple, chopped large
10 dried apricots, chopped large
3 whole soft dried figs, chopped large
1 teaspoon orange zest
Little extra coconut oil for greasing
Preheat oven to 175 degrees Celsius.
Grease a loaf pan with coconut oil and line base with baking paper.
Mix together arrowroot, flaxseed meal, almond flour, spices, salt, baking powder and soda.
Add in wet ingredients and combine well.
Add all fruit, nuts and spices and thoroughly combine.
Pour batter into prepared tin and bake for 35 minutes.
TIP: after pouring batter into tin, make sure none of the dried apple is exposed at the top as it will darken too quickly during baking.
By Holly Purdy, InnerFight foodie and coach
Listen here to what Holly has to say about it.