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Nutty Fruit Loaf

April 7, 2015
Nutty Fruit Loaf

Delicious, nourishing and satisfying.  Nutty Fruit Loaf is rich in minerals and general goodness for your grounding autumn sustenance. Enjoy freshly sliced or lightly toasted for a light and satisfying breakfast or anytime of day with a mug of hot Spicy Chai.

1 cup / 150g dried apricots
¾ cup boiling water
1 cup oats * see alternative ingredient below
1 cup wholemeal spelt flour
1 cup brown rice flour
4 tsps baking powder
2 tsps cinnamon powder
¼ tsp ground nutmeg
1 cup cranberries, sultanas or raisins
1 cup pumpkin or sunflower seeds, or ½ cup each
1 cup walnuts, roughly chopped
½ cup honey
3cm piece fresh ginger, peeled and finely grated
2 lemons, finely grated zest
2 eggs
½ cup natural full fat yoghurt
¾ cup milk – whichever you like

* Gluten free alternatives: replace oats with coarse polenta; spelt flour with quinoa flour

Pre-heat oven to  170 c
Line a  10 cup capacity loaf tin with non-stick paper

Place the dried apricots in a bowl and cover with the boiling water.
Soak for atleast 30 minutes and up to a couple of hours until soft and plump.

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Place the oats in a large mixing bowl.
Sieve in the flour, baking powder and spices.
Add the cranberries or sultanas, seeds and nuts.

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Mix dry ingredients together.
Drain the liquid from apricots – keeping the apricot water – and roughly slice.
Add apricots, finely grated ginger and lemon zest.
Mix the honey, yoghurt, milk and eggs together with 1/2 cup of the apricot water – about all of it.
Add to the dry ingredients and mix well. The mixture will be quite wet.
Pour into the prepared loaf tin and sprinkle with oats and / or pepita seeds if you wish.
Bake at 170 c for about 1 – 1¼ hours.  Test to see if it’s cooked by inserting a skewer – if it comes out clean it’s cooked all the way through!
Cool in the tin.

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Enjoy freshly sliced or toasted and served with tahini.

For non-dairy eating folk you can also made this with almond oil and soy milk instead of eggs and yoghurt – and / or use an alternative yoghurt such as coconut.

Keeps well for a few days in an airtight container.

Shopping List – organic where possible

wholemeal spelt flour
brown rice flour
aluminium free baking powder – health store or sometimes supermarket
dried sulphur free apricots – they will be brown in colour
cranberries or raisins / sultanas
sunflower and / or pepitas (pumpkin seeds)
ground cinnamon
ground nutmeg
2 lemons
3cm piece ginger
2 eggs
natural yoghurt
your choice of milk – I use Bonsoy
raw honey

Nutrition Notes

Rich in minerals and B vitamins seeds, nuts and whole grains benefit bone strength and the health, joy and resilience of the nervous system.  Nutty Fruit Loaf nourishes at the foundational levels of the body.
Sunflower seeds have been used as a food source for thousands of years.  Sunflower and pumpkin seeds are rich in minerals, oils and B vitamins – essential vitamins for nervous system health.  Main minerals in walnuts and seeds are . . . Surprise perhaps but seeds are an excellent source of protein, mental alertness and muscular strength.  An essential food for any yogi, business person, mother, father, school child . .  human.

Dried apricots – why sulphur free?  Check out the bright orange of regular supermarket dried apricots to the brown ones used in this recipe.  The natural colour of dried apricots is a rich orange brown.  Sulphur dioxide is a chemical used to enhance colour and extend shelf life of  dried fruits.  Sulphur has complications for those sensitive to it especially if you experience asthma.  Sulphur on dried apricots  has a distinctly horrible taste instant on the tongue – you simply don’t want to eat it!!

Spices –  buy organic spices that have a good flavour (often those in the supermarket are ‘dead’ i.e. devoid of much flavour).
Buy in small quantities from a health or organic shop and store in a small airtight jar.
For savoury spices such as cardamom and coriander seeds buy a spice grinder for extra freshness and flavour – the aroma is worth it!

Eat it, keep it, enjoy it!

With Love


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