Apricot, Fig & Raisin Loaf (Gluten Free)

16+h
Prep Time
70m
Cook Time
17h 10m
Ready In

Recipe: #20205

July 18, 2015



"I stumbled across this recipe, looking for something else. I decided to try it and I have made this several times for my son's GF girlfriend who Gluten intolerant. Funny thing is, every time I make it there is never anything left when she arrives! You'll need to start this recipe the night before, (I often leave for 24 hours due to work and had no problems) but make sure to check all ingredients to make sure they are Gluten Free. A great GF loaf that tastes fantastic! We actually enjoy it more cold than warm and toasted, but I am sure you will have your preference also!"

Original is 10 servings

Nutritional

  • Serving Size: 1 (112.1 g)
  • Calories 248.4
  • Total Fat - 3.5 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 4.7 mg
  • Sodium - 65.6 mg
  • Total Carbohydrate - 52.8 g
  • Dietary Fiber - 5.2 g
  • Sugars - 29.8 g
  • Protein - 5.8 g
  • Calcium - 82.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Combine apricots, figs, raisins, sugar, cinnamon and flour in a bowl. Add 1 1/2 cups milk. Stir to combine. Cover. Refrigerate overnight.

Step 2

Preheat oven to 190°C/170°C fan-forced. Grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Stand apricot mixture at room temperature for 10 minutes. Stir in remaining milk. Add half the almonds. Stir until just combined.

Step 3

Spoon mixture into prepared pan. Sprinkle with remaining almonds. Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.

Step 4

Serve toasted with butter.

Tips


No special items needed.

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