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Vegan Gluten-Free Fruit Nut Yeast Bread
Aromatic yeasted loaf with gluten-free flour, coconut milk, warming ginger and nutmeg, studded with apricots, raisins and peanuts. Vegan, egg-free and lightly sweet.
60 min prep / 95 min total
330 kcal
7.5g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 100 gapricots
dried, soaked
- 50 graisins
soaked
- 200 mlcoconut milk
warm
- 11 gdry yeast
- 400 ggluten-free flour blend
- ½ tspdried ginger
- ½ tspground nutmeg
- ½ tspground coriander
- ½ tspsalt
- 40 mlvegetable oil
- 150 gpeanuts
pan-roasted, chopped
Instructions
Soak 100g dried apricots and 50g raisins in boiling water, then drain.
Whisk 200ml warm coconut milk with 11g dry yeast and 1 tablespoon sugar-free syrup. Rest .
Stir 400g gluten-free flour with 1/2 teaspoon each ginger, nutmeg, coriander and salt. Pour in the yeast liquid, add 40ml vegetable oil and mix.
Add extra coconut milk if the dough is too dry. Grease with olive oil and rest in a warm place.
Chop the soaked apricots and 150g roasted peanuts. Fold them into the risen dough.
Shape the loaf, cover and proof 30 more minutes. Bake at 200°C for 30- until golden.
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