Vegan Holiday Fruit Bread (gluten- and refined sugar-free)
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8
- Cuisine: Vegan, Gluten-free
Ingredients
- 16 oz. Organic Dried Fruit Compote
- 3/4 cup raw almond milk
- 1/4 cup Organic Coconut Palm Sugar
- 1 chia or flax egg (see notes)
- 3 Tbsp coconut oil or apple sauce (see notes)
- 2 Tbsp maple syrup
- 3.5 tsp aluminum-free baking powder
- 3/4 tsp sea salt
- 1/2 tsp pure vanilla extract
- 1/3 tsp ground cinnamon
- 1 1/4 cups almond meal or ground almonds
- 1 1/4 cup gluten free flour
- 1 1/4 cup gluten free oats
- Optional: 1/3 cup chopped nuts
Instructions
- If necessary, in a high speed blender, grind the almonds until a flour is formed.
- Preheat oven to 350F and line a loaf pan with parchment paper.
- Place the fruit compote into a large bowl, then add all ingredients up to the vanilla extract and whisk together. Add in the almond meal or ground almonds, gluten free flour and oats and stir.
- Bake for 60-75 minutes, or until firm and golden brown on top.
- Let cool completely before cutting or it will be too tender to hold form.
- Store leftovers in a sealed container for a few days. Slice and freeze for longer term storage.
Notes
Chia or flax egg: combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5-10 minutes to thicken.
If you replace the coconut oil with apple sauce, it may make it a bit more dense.
Adapted from Minimalist Baker.