Gluten Free Almond Oat and Fruit Loaf

A fruit loaf unlike any loaf you’ve had before

Almond Oat and Fruit Loaf

Vegetarian | Dairy Free | Gluten Free | No added Sugar

 

This almond oat and fruit loaf is similar to a quick bread that is part sweet, part savoury. It’s based off of this recipe with some tweaks to suit what I had on hand. I opted out of adding any sugar into the batter as there’s plenty of dried fruit for sweetness. You can choose any dried fruit you want, although I’d avoid apples because you’re putting a fresh apple into the mix. I used prunes, peaches, apricots and pears.

It’s very different to most loaves, but really good. It’s best served with something on it – a little nut butter or thick jam is amazing. I slathered mine with peanut butter and some rhubarb strawberry jam. It’s the perfect mid afternoon or post workout snack. It’ll keep for a few days at room temperature, but once you are past day 2, it tastes better toasted.

 

Almond Oat and Fruit Loaf

 

Almond Oat and Fruit Loaf
Almond Oat and Fruit Loaf
Print Recipe
This almond, oat and fruit loaf is unlike any loaf you've had. It's part savory part sweet and is best slathered with some nut butter and jam, eaten as a mid afternoon or post workout snack. This recipe is dairy free and can be gluten free if using Gluten Free Oats
Servings
1 loaf
Servings
1 loaf
Almond Oat and Fruit Loaf
Almond Oat and Fruit Loaf
Print Recipe
This almond, oat and fruit loaf is unlike any loaf you've had. It's part savory part sweet and is best slathered with some nut butter and jam, eaten as a mid afternoon or post workout snack. This recipe is dairy free and can be gluten free if using Gluten Free Oats
Servings
1 loaf
Servings
1 loaf
Ingredients
Servings: loaf
Instructions
  1. Preheat your oven to 170C and line a loaf pan with paper. Set aside
  2. Combine all the dry ingredients in one bowl. Add in the dried fruit and apples and mix. This helps them not sink to the bottom.
  3. In a separate bowl whisk together the eggs and water.
  4. Add eggs and water to the dry mixture and mix to combine.
  5. Pour the batter into your prepared loaf tin and bake for 40-45 minutes, or until a toothpick inserted into the middle of the pan comes out clean.
  6. Remove from the oven and allow to cool in loaf pan for 5 minutes, remove from loaf pan and completely cool on a wire rack.
  7. Serve with nut butter and jam. Store bread in an airtight container for up to a week.
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Photography by Feige Lewin

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Zissy Lewin

Zissy Lewin

Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.
Zissy Lewin

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