Fruit bread with honey

Fruit bread with honey

Total: 1 hr 25 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / piece: 171 kcal
, Fat: 7 g
, Carbohydrate: 19 g
, Protein: 5 g

This fruit bread will keep you going for a while. It will keep for 1-2 weeks in the fridge or you can freeze it in slices and use it as and when. Personally, I enjoy eating it on its own or with butter. But it also tastes divine with a good cheese.

Ingredients

20 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

100 g honey
4 eggs
½ dl soya drink
1 pinch salt
200 g light spelt flour
2 tsp baking powder
100 g almonds
100 g hazelnuts
150 g dried figs, diced
150 g dried apricots, diced
50 g raisins
1 organic lemon, use grated zest only
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How it's done

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Dough

Thoroughly mix the honey, eggs, soya drink and salt. Mix the flour and baking powder. Add the flour, mix well. Stir in the dried fruit, nuts and lemon zest. Transfer the mixture to the prepared tin.

Bake

For approx. 50 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool for approx. 10 mins., remove from the tin, leave to cool completely on a cooling rack.

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