The Gold Coast Marathon was on this morning and I wanted to bake something portable for breakfast so I could cheer the runners on. I took a slice of this loaf and an almond milk latte down to the race and was very content!
This superfood fruit and nut loaf was beyond what I had imagined it to be. It’s quite dense and is full of good fats, fibre and flavour.
By cooking the apples down they turn into an applesauce which provides a natural sweetness to this loaf.
The chia seeds and flaxseed meal are binding agents which keep the loaf together.
As I used spelt flour this loaf isn’t gluten or wheat free. However, spelt is an ancient grain with quite a nutty flavour and the way that it’s processed generally enables those who are allergic to wheat to tolerate it.
The best part about this loaf (besides the taste) is that the ingredients are easily interchangeable. As long as you use the same quantities you can change the type of nuts and fruit you use. However, I would recommend keeping the dates as they too add a natural sweetness.
This is what the applesauce looks like once cooked down and whisked.
Be sure not to over mix the loaf as the gluten in the spelt flour breaks down fairly easily meaning your loaf will become crumbly in texture.
It’s so tempting to cut the loaf fresh from the oven and taste your delicious creation but allow it to cool for 3-5 minutes. This cooling time ensures your slices do not crumble and fall apart.
As I made a double batch I decided to make muffins instead of another loaf.
This photo was taken right before I headed downstairs to cheer on the marathoners!
The loaf and muffins will keep in a sealed container in the fridge for up to three days.
Superfood fruit and nut loaf
Makes 1 loaf and approximately 7 muffins or 2 loaves
- 2 apples, washed and diced
- 2 cups spelt flour
- 2 cups oat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 TBSP cinnamon
- 1/4 cup flaxseed meal
- 1/4 cup chia seeds
- 2 cups water
- 2 cups nuts, chopped (1/2 cup each of brazil, almond, walnut and macadamia)
- 10 dates, pitted and chopped
- 1/2 cup prunes, chopped
- 1/2 cup goji berries
- Pumpkin seeds/pepitas for topping the loaf
- Preheat oven to 180C/350F and line a loaf tin with baking paper.
- Place diced apple in a small saucepan with a dash of water. Simmer with lid on for 10 minutes, or until soft enough to whisk together to make applesauce.
- Mix spelt flour, oat flour, baking powder, baking soda, cinnamon, flaxseed and chia seeds together in a large bowl.
- Add water and carefully mix until well combined.
- Fold in the nuts, dates, prunes, goji berries and applesauce.
- Spoon into prepared tin, top with pumpkin seeds and bake for 40-45 minutes.
- Cool for 3-5 minutes, slice then enjoy with a tea or coffee!
- To make oat flour blend/process 2 cups of oats until a flour-like consistency.
- If you don’t have flaxseed meal and chia seeds you could just use 1/2 cup flaxseed meal or 1/2 cup chia seeds instead.
- You can top the loaf with extra chopped nuts if you don’t have pumpkin seeds.
- If you’re making muffins bake for 25-30 minutes.
- Halve the mixture if you don’t want to make two loaves.
- You can toast a slice of this loaf then spread it with some nut butter!
How did you start your Sunday morning?