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Fruit, Oat & Nut Loaf

June 19, 2015 by Alex McLeavy Leave a Comment

vegetarian

organic fruit loaf

This loaf bread uses Khorasan (or Kamut) flour, an ancient strain of wheat that’s rumoured to have been retrieved from a Pharaoh’s tomb in Egypt by an American airman in 1949 and sent home to his family in Montana. Whatever its origin Khorasan is a uniquely buttery and rich flour with a caramel colour and mellow flavour. Although it’s not gluten free many people who are sensitive to wheat and even spelt find Khorasan a much gentler alternative.

organic fruit loaf

Serve thick slices of this loaf for breakfast or morning tea slathered with cultured butter or topped with creamy ricotta and stewed apple. It keeps for 3 days at room temperature and freezes well, portioned and carefully wrapped.

organic fruit loaf

 

Ingredients (makes 1 loaf)

50g (½ cup) rolled oats

25g (¼ cup) fine desiccated coconut

100g dried dates, chopped (into about 6 pieces each)

50g dried apple, chopped

55g (¼ cup) muscovado sugar

2 Tbsp maple syrup

1 egg, lightly beaten

500ml buttermilk (or substitute milk of your choice, soured by combining with 3 Tbsp lemon juice and setting aside for 10 minutes)

1 tsp vanilla extract

300g (2 cups) whole Khorasan (Kamut) flour

1.5 Tbsp baking powder

pinch sea salt

¼ cup pecans, toasted & chopped

Method

  1. Preheat oven 180°C and set rack in middle. Line a 10 x 18cm loaf tin with baking paper.
  2. Combine oats, coconut, dried fruit, sugar, syrup, egg, buttermilk and vanilla in a large mixing bowl. Set aside for 30 minutes to absorb.
  3. Sift flour and baking powder to combine. Fold into the wet mix with salt and pecans: it will be quite dense but try not to over mix (using a large, wide mixing bowl will make this easier).
  4. Transfer batter to tin and gently flatten the top with a spatula. Bake in the preheated oven for 45 to 55 minutes, turning midway. Remove when a cake skewer inserted in the middle comes out clean. If the cake browns too quickly on top cover it with foil for the remaining cooking time.
  5. Cool the loaf for 10 minutes in the tin then cool completely on a wire rack.

 

Filed Under: Breakfast, Recipes, Sweets Tagged With: Breakfast Recipes, organic whole grains, Vegetarian recipes

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