Our garden is giving us an absolute abundance of beautiful apricots at the moment. We are so thankful!! It is my biggest boy’s tree and he has been helping himself to the fruit at the rate of about 5 or 6 a day!!!!!! So when he walked inside with 9 more of them last night I had to put a stop to it for fear of a boy with a very sore tummy!!!
We decided instead to tweak our blueberry almond loaf to suit this bounty – and this was Will’s review “Oh! Except for the Masterchef guys, no one makes better food than you mum! This is way awesome apricot loaf!”. High praise indeed!! Hope you like it too.
- 45g light tasting oil (tasteless coconut or rice bran work well)
- 40g coconut sugar OR 1/4 cup honey/maple syrup
- 1 cup milk of choice
- 2 chia eggs OR 6tbsp aquafaba OR 2 whole eggs
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 2 tsp GF baking powder
- 2 cup wholemeal spelt flour (or a good GF flour mix)
- 1/2 cup chopped almonds (omit or swap to pumpkin seeds for a nut free version)
- 1 cup chopped apricots (lightly stewed or tinned).
*if you are a real sweet tooth, you might want to up the sugar quantity to 80g.
In a large bowl (or your processor) mix together all of the dry ingredients (Speed 4, 8 seconds), then set aside.
Now place all of the wet ingredients in your processor/blender/nutribullet/thermal cooker and process until well combined (Speed 6, 6 seconds).
Mix the the dry and wet ingredients until combined – don’t over beat them. Then fold through the walnuts (Speed 3, 8 secs)
Then add the apricots – if you are doing this in a food processor, tip mixture into a bowl and fold through blueberries (recommended method for pieces of fruit that hold together better). In a Thermal Cooker, use speed 4 for 8 seconds.
Pour into a greased loaf pan and bake in a preheated 170C oven for about 1hr 15 mins, or until cooked through.
Or pour into lined muffin tins and bake for about 25 minutes or until cooked through (makes about 18).
Allow to cool before slicing.
This one freezes and defrosts well.