Tuesday, May 29, 2012

Allergy free apple and fig bread recipe

This is pretty heavy bread and should be eaten like banana bread. Tastes like apple pie.

  • 3 cups Orgran self raising flour
  • 1 ½ tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp baking soda
  • ½ tsp baking powder
  • Orgran gluten free gluten
  • ¼ cup brown sugar
  • ½ tsp salt
  • ½ cup olive oil
  • ¾ cup sugar
  • 3 tsp Orgran No Egg whisked with 120mls water until thick
  • 1 tsp vanilla essence
  • ¼ cup goat’s milk
  • Handful of dried figs, coarsely chopped
  • 2 green apples, peeled, cored, and coarsely chopped
  • Extra cinnamon and spray oil for dusting and browning

  • In a large bowl combine the Orgran flour, cinnamon, nutmeg, baking soda, baking powder, Orgran gluten free gluten, brown sugar and salt then set it aside.
  • In another large mixing bowl combine the oil, sugar, Orgran No Egg mixture, vanilla essence, goat’s milk, fig and apple.
  • Gradually add the flour mixture into the apple mixture, stirring each portion in before adding the next.
  • Gently press the dough together when combining with a spoon becomes difficult. Do not knead.
  • When combined, pat the mixture into a greased small to medium sized bread tin.
  • Dust the top with cinnamon and spray with spray oil.
  • Allow the bread to rise in the tin for 15 minutes.
  • Bake at 180°C for 40-45 minutes or until a skewer comes away clean, making sure to turn the bread after 15 minutes to ensure even cooking.
  • Cool for 10 minutes on wire rack before removing from the tin.

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