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3.7/5 rating (36 votes)

Sugar free fruit brack

Sugar free fruit brack

Directions

Ingredients

  • 250 ml tea (this is less than a ½ pint) you will get away with a 1 teabag tea, but a stronger tea will intensify the flavor. Earl grey tea works fabulously. So make your tea, and allow to cool slightly.
  • 375 g dried fruits (sultanas, raisins, dates, figs). For the purposes of this recipe we will leave out any sugar infused fruits. And it is perfectly fine to just use all raisins or sultanas – and not a mixture.
  • 20 ml/g liquid sweetener (honey, agave, maple, or the concentrated fruit juices available from health shops. You can use apple, or try pear or one of the fruity mix ones). I prefer the fruit juices – the complimentary flavours are great with the dried fruit.
  • 225 g self-raising flour ( either use a traditional wheat, spelt or a pre-mixed GLUTEN FREE self raising blend ( Doves Farm is a good choice )
  • ½ tsp or appx 4g Bread Soda (if using GF flour, please ensure this is a GF option. If you have not got any – leave it out. Disaster will not ensue.
  • 1 egg, beaten
  • 30 ml liquid fat (oil of choice, or else melted butter/margarine). Coconut oil gives a lovely flavor to a more tropically fruited cake.
  • 1 tsp (appx 5g) ground spice (mixed spice, cinnamon, and nutmeg) Whatever is handy. Another optional ingredient. Not a big deal if you don’t have or don’t like. !

Method

Place the warm tea and liquid sweetener in a bowl. Mix together a little.

Add in the dried fruit. Cover and set aside to soak overnight. This bit is VERY important. Don’t rush this step.

The following day when you have a look at the dried fruit in your bowl, all the liquid has miraculously disappeared 

Add your fat and the egg with the sieved flour, bread soda and mixed spice and mix well.

Transfer to a greased and base lined 900g/2lb loaf tin or a 20cm/8? round cake tin, and smooth the top.

Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. 1 hour to 1 ½ hours or until risen and firm to the touch.

Cool on a wire tray. When cold wrap in greaseproof paper and keep for two days before cutting, if you can. If not – just tuck in, and worry about the crumbs afterwards.

Store in an airtight tin.

 

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