Summer fruitcake
2021. July 23.
Loads of raspberries!
Fruitcakes usually become a hot thing as the weather cools down. In this recipe, we've switched the autumn-like spices for fresh raspberries. Thus toning down the recipe to make it a good snack in the summer heat.
Ingredients:
- 100g Hester's Life Oat Flour
- 100g rye flour
- 100g white flour
- 75g buckwheat flour
- 70g almond flour
- 1 teaspoon vanilla essence
- 50g Hester's Life 100% Rolled Oats
- 1 teaspoon baking powder
- 150g fresh raspberries
- 100g Hester's Life Ground Date
- 400 ml almond milk
- 4 tablespoons coconut oil
Method:
- Preheat the oven to 180C (fan assisted) and line a small baking tin with baking paper.
- In a bowl, mix together the dry ingredients such as flours, oatmeal, ground date and baking powder.
- Pour in the almond milk, melted coconut oil and vanilla essence and mix until smooth.
- Then gently swirl in the raspberries (you can freeze them first and the raspberry seeds will be less crushed) but be careful not to crush the fruit too much!
- Transfer to a baking tin lined with baking paper and place in the hot oven for 45-50 minutes.
- Check the bread with sticking a pin in it (if the pin comes out clean, the bread is done, if it still sticks, put it back in the oven for 5 minutes.)
- Cool it on a rack before slicing.
Enjoy baking!
If you tried the recipe, show us how it turned out by tagging it #hestersrecipe.