Gluten-free paleo fruit and nut loaf

This loaf was inspired by the delicious scent of hot cross buns! Protein rich, full of healthy fats & gut friendly ingredients to provide long-lasting slow-release energy. Enjoy for breakfast or a snack at any time!

Prep time: 15 Minutes Cook time: 1 - 1 hr. 15 mins Servings : about 15 slices, depending on how think you like to slice!

Ingredients

• 1 cup (120g) cup of almond meal

• 1/2 cup (90g) of tapioca flour

• 1/4 cup (45g) of green banana flour*

• 1/4 cup (40g) of mixed peel

• 1/4 cup (40g) of golden raisins

• 1/4 cup (30g) each of hazelnuts, walnuts, Brazil nuts, pecans & macadamia nuts (or whatever you fancy) roughly chopped

• 1/2 cup (80g) of mixed seeds - sunflower, pumpkin, black and white sesame

• 1/4 cup (40g) of buckwheat groats

• 1/2 teaspoon salt

• 1 teaspoon of baking soda

• 1 teaspoon each of cinnamon, ginger & cardamom powder

• 3 large eggs

• 3 medium bananas

• 1 tbls of apple cider vinegar (ACV)

• 1/3 cup (60ml) of melted coconut oil (warm not hot!)

*Swap for tapioca flour if you don’t have green banana flour

Method

• preheat the oven to 160 degrees C

• Mix first 13 ingredient in a large bowl

• Blitz the bananas, eggs, and ACV and melted coconut oil in a blender until smooth

• Add the dry ingredient to the wet, folding in until fully combined

• Pour into a prepared (lined with baking paper) loaf tin and pop in the oven for about an hour, or until a skewer, inserted into the center of the loaf, come out ‘clean’

• Allow to cool for 10 minutes then turn out onto a wire cooling rack & allow to cool completely, if you can resist!

• Slice, toast and serve with a spread of your choice (butter, coconut butter, nut butter are all good)

Storage

This loaf, if wrapped and kept in the fridge will keep for approximately 2 weeks, alternatively, slice and freeze (& eat within 3 months).