Fruit and Nut Bread


This is a dense, lightly sweet bread. It good as is, or toasted with butter.

Fruit and Nut Bread (makes one loaf)

6 large eggs, room temperature and lightly beaten
1/4 cup (60ml) coconut oil, warmed until liquid, but not hot*
1/2 cup (120ml) almond butter
1 Tbsp. (15ml) maple syrup
1 teaspoon (5ml)
1/2 cup (120ml) hazelnut flour
1/4 cup (60ml) cassava flour
1-1/2 teaspoon (7.5ml) baking soda
1 teaspoon (5ml) cinnamon
Pinch of salt
1/2 cup (120ml) chopped, toasted walnuts
1/2 cup (120ml) chopped raisins, tossed with a little cassava flour
1 teaspoon (5ml) chia seeds
Topping: chia seeds, oats, chopped nuts and seeds–I used pumpkin seeds
*Coconut oil solidifies when it comes into contact with cold ingredients, so everything should be room temperature to make sure the oil is evenly distributed. A few seconds in the microwave should do it, but not too hot or you might cook the eggs.

Preheat the oven to 350F/175C degrees. Grease a bread loaf pan with a little coconut oil and dust with cassava flour.

Using a stand or hand mixer, combine eggs, oil, almond butter, syrup, and cider vinegar. Mix until well combined. Almond butter is thick and I find the electric mixer necessary to get it evenly distributed throughout the batter.

In another bowl, whisk or sift hazelnut flour, cassava flour, baking soda, cinnamon, and salt.

Add dry ingredients to wet and mix until thoroughly combined. Mix in nuts, raisins, and chia seeds.

Pour batter into pan. If using, sprinkle top with seeds, nuts and oats.

Bake for 30 minutes or until brown on top and starting to pull away from the sides of the pan. Let cool 10 minutes. Run knife around the edges, and remove from the pan.