120 pecans (or hazelnuts)
60g coconut butter (coconut oil)1 apple, quartered (no need to peel)
5 large free range eggs
50g macadamia oil (or grapeseed, or other light oil)
1 tbspn lemon juice (or 2 tsp apple cider vinegar)
3/4 tsp bicarb soda
pinch of fine sea salt
1 Tbs ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
50g raw honey (optional)
100g Sultanas
Add the pecans and grind on Speed 5 for 6 seconds:
Remove the ground nuts to a bowl and set aside.
Place remaining ingredients (except sultanas) in bowl and mix on Speed 6 for 10 seconds:
Scrape down sides and add the ground nuts back in to the bowl, with 100g sultanas, and mix on Speed 6 for 10 seconds - Reverse
Pour into the lined tin and bake at 160 degrees for an hour or so, until risen and browned
Let the bread cool for 10 minutes before removing carefully from the tin.
My kids ate it hot straight away, with butter on top and have now declared they want it every day! It was a big hit and will be making it again for sure.
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