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Paleo Apricot Fruit Loaf

July 22, 2015

One can never slather enough butter!

One can never slather enough butter!

This is an oldie but a goodie! There is nothing more comforting on a cold wintery day than being rugged up inside, in front of the TV with a cup of tea and hot buttery toast! Although this is more of a cake than a bread..

I have adapted this recipe from a previous post from my pre Paleo days to become gluten-free, grain-free, refined sugar-free and optionally; dairy-free, nut free, egg-free and vegan!! Wow, that’s a mouthful of free!!

It combines the goodness of apricots & prunes, both high in iron and fibre and is a perfect after-school snack when it’s toasted. (I have a thing for toasted fruit bread, although this recipe is more a ‘cake’ than a bread!)  It’s also yummy for breakfast, although a bit sweet for me at this time of day.

Serve it fresh out of the oven with copious amounts of butter (or nut butter) or slice it when cold and freeze it in portions to defrost for the toaster.

apricotloaf2120g dried apricots, chopped

50g pitted prunes

50g pitted dates, chopped

200g boiling water

100g buckwheat

20g linseeds

80g tapioca flour

2 teas baking powder

2 teas cinnamon

90g olive oil

2 eggs – (or 2 chia eggs*)

50g honey – or maple, if vegan

30g walnuts, chopped – optional


Soak the dried fruit in the water for at least 20 minutes. Set aside.

Mill the buckwheat and seeds on SP 10 for 30 seconds. Add the tapioca flour, baking powder and cinnamon and pulse to mix. Add the eggs, oil, honey and soaking liquid from the fruit and mix on SP 5 for 10 seconds.

Add the soaked fruit and walnuts, if using and mix briefly on REVERSE to stir through. Pour into a lined loaf tin and bake at 165°C oven for about 45 minutes, until done. If you are planning on toasting this, I like to cook for a little longer so that the toast is crunchy and dried out. Otherwise, cooking it a little less will give a nice moist loaf to serve fresh.

Slather it liberally with butter and your tummy will smile!

* 2 chia eggs = 5 tabs water with 2 tabs chia seeds, soaked for 20 minutes to become a gel.

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