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

Medium bread tin it is.

Ingredients

• 1½ cup goat’s milk
• ¼ cup olive oil
• 2 cups Orgran all purpose flour
• ½ cup quinoa flakes
• ⅓ 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

Method

• 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.