Spelt fruit bread with almond honey
- Vegetarian - Lactose-free
Preparation time: 75 minutes - Difficulty level: easy
Ingredients for 1 loaf tin:
- 400 g mixed nuts of your choice
- 350 g dried fruit of your choice (e.g. goji berries, figs, apricots, dates, prunes, raisins, cranberries, gooseberries, pears)
- 200 g spelt flour type 630
- 1 p. baking powder
- 350 g spelt flour type 650
- 1 tsp baking soda or baking powder
- 2 eggs
- 200 ml milk, plant-based drink or cream
- 2 tbsp acacia honey with almonds
- some freshly ground cardamom
- 1 tsp turmeric
- 2 tsp gingerbread spice
- 1 pinch vanilla ground
- 1 pinch salt
- 1 tsp baking soda
- 400 g mixed nuts of your choice
- 350 g dried fruit of your choice (e.g. goji berries, figs, apricots, dates, prunes, raisins, cranberries, gooseberries, pears)
- 200 g spelt flour type 630
- 1 p. baking powder
- 350 g spelt flour type 650
- 1 tsp baking soda or baking powder
- 2 eggs
- 200 ml milk, plant-based drink or cream
- 2 tbsp acacia honey with almonds
- some freshly ground cardamom
- 1 tsp turmeric
- 2 tsp gingerbread spice
- 1 pinch vanilla ground
- 1 pinch salt
- 1 tsp baking soda
This delicious, moist and above all not-so-sweet pastry is a must in winter. A real classic with nuts and lots of dried fruit without any added sugar. With Christmas spices such as cinnamon, aniseed, cardamom and allspice, you not only conjure up a wonderful aroma in your living room when baking, it also fits in perfectly with Advent.
We have rolled the roasted nuts in turmeric, which gives the whole thing an oriental touch.
The Niederrheiner naturally loves fruit bread with a spread of good butter, whether for breakfast or coffee. Hmmm, deliciously tasty.
You can of course mix and match the dried fruit to your heart's content. The recipe is also great for using up leftovers. It's best to store your fruit bread in a sealable tin or wrap it in one of our Beeswax wraps and put it in the fridge.
We have a quick and easy sponge recipe here. The fruit does not need to be chopped.
Preheat the oven to 180 degrees fan. You will need a loaf tin and baking paper.
Preparation:
The dried fruit will be fruitier and softer if you place it in a water bath with half a teaspoon of baking soda for 30 minutes beforehand. Drain the water well afterwards so that not too much liquid gets into the dough.
You can also soak the nuts in bicarbonate of soda for 30 minutes to bring them back to life.
Then spread them out on a baking tray and dry them well in the oven (you can use the preheating time for this). Sprinkle evenly with turmeric for extra flavor.
Dough:
Mix the eggs, honey and milk in a bowl, sieve in the flour, stir in the baking powder and spices and fold in the dried fruit and nuts.
Line the loaf tin with baking paper, spread the batter evenly in it and bake in the preheated oven on the middle shelf for approx. 50-60 minutes. If necessary, cover with baking paper so that your bread doesn't get too dark and test for doneness.
Leave the fruit bread to cool in the tin for approx. 10 minutes, then remove from the tin/paper, carefully turn out onto a cake rack and leave to cool. For a nice shine, you can brush it with a knob of butter.