Apple Sultana Soul Loaf (Gluten Free)

  • 200g raw almonds (preferably organic or spray free)
  • 120g raw walnuts or hazelnuts or pecan nuts
  • 100g sultanas or raisins (don’t skip this ingredient – if creates a scaffold and I believe a necessary flavour)
  • 1 green apple cut into eighths
  • 5 large free-range eggs
  • 110g melted coconut oil (make sure this has cooled or is only slightly warm when you add it – as you don’t want it to curdle the eggs!)
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger (or a large knob of peeled & grated fresh ginger)
  • Pinch of salt
  • 50g maple syrup or honey (around 2 Tbsp)
  • 1 Tbsp lemon juice or Apple Cider Vinegar
  • ¾ tsp bicarb soda
Directions: Preheat oven to 160°C (not fan-forced) Process the nuts in a food processor to create a nut meal (you want a crumb consistency with a little texture left.) Tip this mix into a mixing bowl & add the sultanas. Put all the remaining ingredients into a food processor & blend (in a Thermomix – blend for 20 secs at speed 6). Put this wet mix into the dry mix & stir. Let stand for 10 mins to allow the nut mix to absorb some of the moisture. Pour into greased/lined loaf tin. Bake for 70 mins. Let rest for 10 mins or so in tin before turning out. Enjoy with lashing of organic unsalted butter. Freezes well.