I have been in quarantine with my husband who caught COVID so I have been in recipe creating mode. This has been one of the successes. There were quite a few failures, the gluten-free chocolate chip muffins were a complete failure. I know, anything with chocolate couldn’t possibly be a failure. But in this case, it was a complete flop. But the turmeric fruit, nut, and seed loaf was amazing!
You could serve this in thin slices with a cheese platter, or top with butter for a breakfast treat. It can be sweet or just a sweet touch to a savory dish.
Turmeric Fruit Nut and Seed Loaf
A sweet yet savory loaf that is gluten-free, dairy-free and grain-free yet tasty and holds up well when thinly sliced.
Ingredients
- 5 eggs
- 2 cups mixed nuts - chopped I used pecans, macadamia nuts and almonds
- ½ cup almond meal
- ½ cup flax meal
- ½ cup sesame seeds
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- ½ cup sultanas
- ½ cup cranberries
- ¼ cup tahini
- ⅓ cup coconut oil - melted
- ⅓ cup honey - melted
- 3 tsp turmeric
- 1 ½ tsp bicarb soda
- 1 tsp apple cider vinegar
- 1 tsp salt
Instructions
- Preheat the oven to 180°C.
- Grease and line a loaf tin.
- Mix all the ingredients together in a large bowl until well combined.
- Pour into the loaf tin and then bake in the oven for 1 hour and 15 minutes.
They are gluten-free, diary-free, and refined-sugar-free, making them virtually guilt-free!
Life at home with COVID – Part 2