Gluten Free Walnut & Fruit Breakfast Loaf
Ingredients: serves 8
600 g mixed dried fruit or a mix of the following
1 teaspoon ground cinnamon
1 teaspoon vanilla bean extract or paste
¼ teaspoon nutmeg zest and juice from 1 orange
3 tablespoons extra virgin olive oil
3 organic eggs
200 g (2 cups) ground almonds (almond meal)
100 g or raw walnuts
Method:
Preheat your oven to 160°C fan forced.
Prepare a 20 cm round cake tin with baking paper lining the sides and the base.
Combine dried fruit, spice, vanilla, orange zest + juice, olive oil and eggs.
Roughly chop the walnuts, leaving a few whole for a rustic affect.
Add the almond meal and walnuts and mix through.
Spoon mixture batter into your baking loaf tin.
Bake for 1 hour and 30 minutes.
Check with a skewer to see if it comes out clean, if not bake for another 15-30 minutes. Cover the top if necessary, to prevent over-browning.
Cool, then remove from the tin and store in an airtight container in the fridge for up to 1 month.
Slice and eat cold or warm. My personal favorite is warm with a slab of organic butter for breakfast with a coffee.... too good!
Facts: If you love food then like this, then we have a lot in common. I invented this recipe for my Dinner Club Members in their bonus Christmas recipe E-book last year and it was a hit. The recipe is so delicious and I find people (including me) are eating it all year long. The recipe is high protein and full of healthy fats so it so satisfying and the perfect way to start your day.
If you love recipes like this and would like to join my Dinner Club to get weekly recipes with shopping lists and macro calculated meal plans as well as education here is the link to find out more.