Friday, September 21, 2012

Allergy free fruit and 'nut' bread recipe (no nuts)

Medium bread tin it is.

  • 1½ cup goat’s milk
  • ¼ cup olive oil
  • 2 cups Orgran all purpose flour
  • ½ cup quinoa flakes
  •  cup Orgran gluten free gluten
  • Pinch of salt
  • 3 teaspoons baking powder
  • 1- 2 tbsps sugar (optional)
  • 5 tsp Orgran No Egg whisked with 240mls water
  • ¼ cup sultanas
  • ¼ cup currants
  • ¼ cup dried apricot, chopped
  • Cinnamon for dusting

  • Preheat oven to 180°C.
  • Grease a medium bread tin.
  • In a small bowl, combine the goat's milk and oil.
  • In another bowl combine the flour, quinoa flakes, gluten free gluten, salt and baking powder.
  • In a large mixing bowl, with an electric mixer, beat the sugar and No Egg mixture together until slightly thickened and bubbly. About 1 minute.
  • Add half the flour mixture and beat to combine.
  • Add the goat’s milk mixture, sultanas, currants and the remaining flour and beat for another minute until the batter is smooth and sticky. This only takes a moment so don't overbeat.
  • Pour the batter into the prepared bread tin.
  • If you like, smooth the top with a damp hand.
  • Dust the top with cinnamon.
  • Bake in the preheated oven for 50-60 minutes or until the bread is cooked all the way through.
  • Rotate the bread once at 15 minutes to ensure even cooking.
  • Loosen the sides of the bread from the pan with a thin knife, then turn out onto a rack and peel off the paper.

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