Apple, cranberry and walnut gluten-free loaf
- October 2015
- Serves 12
- Hands-on time 15 min, oven time 45-50 min, plus cooling
Whether you’re having a slice for breakfast or as a tea-break snack. Jo Pratt’s gluten-free recipe will give you a slow-releasing energy boost to get you through your day.
- Gluten-free recipes
- 9g (2.8g saturated)
- 36.5g (11.6g sugars)
- Vegetable oil for greasing
- 350g buckwheat flour (from large supermarkets or health food shops)
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 eating apples, peeled and coarsely grated
- 75g dried cranberries, roughly chopped
- 75g walnuts, roughly chopped
- 250ml fresh apple juice
- 1 free-range medium egg, lightly beaten
- 50g unsalted butter, melted
- 2 tbsp clear honey
- 1 tbsp gluten-free rolled oats
- Heat the oven to 180°C/160°C fan/ gas 4 and lightly grease a 1 litre loaf tin with oil.
- Combine the flour, bicarbonate of soda, cinnamon and salt in a large mixing bowl. Stir in the apples, cranberries and most of the walnuts, reserving a small amount to scatter over the top of the loaf.
- In a separate mixing bowl or jug, combine the apple juice, egg, melted butter and honey. Add to the flour mixture and gently stir, making sure you don’t overmix – this is to keep the finished loaf nice and light.
- Spoon the mixture into the prepared loaf tin, then scatter over the reserved walnuts and the oats. Bake for 45-50 minutes until the top of the loaf is lightly golden and a skewer pushed into the middle comes out clean. Leave to cool in the tin for 10 minutes before turning out. Serve warm or cool completely on a wire rack.
Recipe from In the Mood for Healthy Food by Jo Pratt (www.nourishbooks.com)
Jo says; Feel free to ring the changes with this loaf to suit your taste. Grated pears can be used instead of the apples, and equal weights of pretty much any dried fruit and nuts can replace the cranberries and walnuts. One of my favourite combinations is pear, cherry and pecan.
The loaf is best eaten on the day it’s baked, but it will keep, well wrapped, for a couple of days.
This recipe calls for gluten-free oats. While oats are naturally gluten-free, they are often grown, harvested and packaged in an environment where gluten is present, presenting a risk of cross-contamination, which can cause an adverse reaction in people with coeliac disease. If you’re not a coeliac, it’s fine to use normal oats.
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