If you know me well, you will know that I am absolutely obsessed with 'The Life Changing Loaf' by My New Roots. I mean it. It actually has changed my life. Gluten free breads, like their glutinous counterparts, make me feel rubbish. There is something about them I can't put my finger on, that makes me feel generally terrible for the rest of the day.
Life Changing Loaf (Found here: http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/) has been my bread saviour. I enjoy it with cheese and cumquat jam (brilliant combination) Vegemite, or (insert spread/topping/food here). It goes with everything.
Now that I can make the recipe without reading it (legitimately) I thought it was time to do a bit of sprucing, keep it fresh. Hence the fruit loaf. I will continue to make both recipes with equal amounts enthusiasm and obsession, because the bread is just that good.
1/4 cup dried apricots, chopped
1/4 cup sultanas
1/2 an orange
2 teaspoons mixed spice
1 cup sunflower seeds
1 cup gluten free oats
1/2 cup almonds (chopped if you aren't lazy like I am)
2 tablespoons chia seeds
1/2 cup flaxseeds
5 tablespoons pysllium husk
1 1/2 cups water
3 tablespoons coconut oil, melted
2 tablespoons maple syrup, or less to your taste
1. Put the sultanas, apricot and mixed spice in a bowl, and add the juice and a bit of zest from your 1/2 orange into the bowl. Leave it to soak for as long as possible; I soaked mine overnight and the orange juice was absorbed by the morning.
2. After your soaking time is up, add all the ingredients into a large bowl and mix well, until everything has jumbled up nicely. You don't want to end up with all your fruit chunks down one end!
3. Use a silicon loaf pan (it will actually make life so much easier) and pop your mixture into the pan. Leave it to firm for as long as possible (again, you can leave it overnight) so that it will hold together nicely when cooking. You can check on its progress by peeling back a side of silicon pan, and checking whether it holds its shape without pan assistance. Then, it is ready.
4. Unlike seemingly every other recipe in the world, it is difficult to ascertain at which point you should preheat the oven. Obviously don't start preheating if you intend to leave the loaf to firm overnight, but I think you are all smarter than that. Anyway the oven needs to be at 180 Celsius. Essay concluded.
5. Cook the loaf in the tin for 40 minutes. Once that forty minutes is up, flip it out of the tin and cook it for a further 40 minutes.
6. I don't want to cramp your style, but I do have some excellent serving suggestions for this loaf. If you have a sandwich press, it makes perfectly flat toast, with none of those rage inducing air pockets that render you unable to efficiently spread ANYTHING, EVER. It is great because it crisps up the newly exposed fruit pieces, leaving them crunchy and gooey at the same time. YUM. Finally, if you aren't vegan, serve it with good quality butter, a nice milky tea, an electric blanket, and a morning full of television. Ready Steady Cook? Doctor Phil? I will let you decide.