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VeganVegan — no animal products at allSeed-BasedSeed-Based — built on seeds as the primary structureOat-BasedOat-Based — built around oats as primary ingredientNo FlourNo Flour — no wheat or grain flours usedDairy-FreeDairy-Free — no dairy productsGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Sugar-Free Dried-Fruit Nut Bread (Gluten-Free)
Dense rustic loaf packed with soaked dates, figs, prunes and raisins plus cashews, hazelnuts, pumpkin seeds and ground oats. Flaxseed-flour bound, naturally sweet.
25 min prep / 90 min total
235 kcal
5g protein
12 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 120 gdates
soaked and pitted
- 120 gfigs
soaked
- 120 gmixed dried fruit
prunes, raisins, any leftovers
- 160 gmixed nuts
cashews, hazelnuts, pumpkin seeds
- 60 goats
ground in a blender
- 80 gflaxseed flour
- 1 tspbaking powder
- pinchsalt
- 145 mlwater
140-150ml
- vegetable oil
for greasing
Instructions
Soak 120g dates, 120g figs and 120g mixed dried fruit in boiling water, rinse and pit the dates.
Chop all the soaked fruit into small pieces.
Rinse 160g mixed nuts, then toast them in a pan and stir through.
Grind 60g oats finely, then mix with 80g flaxseed flour, 1 teaspoon baking powder and a pinch of salt.
Combine fruit, nuts and dry mix, add 140-150ml water and stir until cohesive, then rest .
Press into an oiled tin and bake at 170°C for 45-.
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