Raisin Toast Loaf

Treat Mum with breakfast in bed with our new fruity Gluten Free Raison Toast

Dairy Free · Nut Free

Makes 1 x 20cm square

Makes 12 thick slices

Ingredients

Dry

175g Anything But Ordinary Plain Flour

175g cornflour

3 teaspoons mixed spice

1½ teaspoons cinnamon

½ teaspoon allspice

¼ teaspoon salt

1½ teaspoons psyllium husk powder

¾ teaspoon baking powder

⅜ teaspoon bi-carb soda

2 teaspoons yeast

90g coconut sugar

90g raisins

45g dried apricots

45g dried figs

Wet

250mls milk (almond milk for Dairy Free)

1 teaspoon apple cider vinegar

3 teaspoons soy lecithin granules in 1 tablespoons water

2 eggs

45mls rice bran oil

Method

Line a 21cm x 11cm x 7.5cm loaf tin with baking paper. It’s best to do this in two strips with one lengthways, bringing it up and folding over the sides and the other strip over this to do the same across the tin.

Mix the soy lecithin granules in the water and set aside to dissolve. Generally takes 30 minutes.

Cut the dried apricots and figs in thin lengths and put aside with the raisins.

In the large bowl of a stand mixer sieve the Anything But Ordinary Plain Flour, cornflour, mixed spice, cinnamon, allspice, salt, psyllium husk powder, baking powder, bi-carb soda and yeast. Add the sugar and whisk together.

Heat the milk til lukewarm (110degrees Fahrenheit/43degrees Celsius) and add the apple cider vinegar. Whisk the dissolved soy lecithin, eggs and oil til frothy and pour into the flour mix with the milk.

With beaters on low speed, mix while scraping down sides of bowl to incorporate all the flour. Increase to medium speed and beat for 3 minutes. Reduce to low speed and tip in raisins, apricots and figs beating just long enough to mix them in. Scrape down the sides of the bowl and the beaters and pour the mix into the prepared loaf tin.

Cover with oiled plastic wrap and and let rise in a warm place for an hour.

Preheat oven to 200 degrees Celsius while the loaf is proofing.

When the loaf has risen to the top of the tin, remove the cover and bake for 10 minutes. Cover with a piece of foil and bake for a further 50-60 minutes, until browned and sounding hollow when tapped. A thermometer inserted in the loaf should read about 200-205 degrees when ready. Let sit for 5 minutes then remove from tin by inverting onto a rack. Peel the baking paper off and leave to become cold before slicing.

Can be eaten fresh the day it is made then toasted after that. Keep well wrapped in the fridge for up to 5 days or slice and freeze for a month.