Makes 1 loaf/10 slices
225g (8oz) self-raising wholemeal flour
3 tsp ground mixed spice
2 tsp ground cinnamon
1 large cooking apple, unpeeled, coarsely grated
150ml (5fl oz) mild or medium (not extra virgin) olive oil
75g (3oz) Xylitol is a completely natural sweetener that looks and tastes like sugar. It is naturally occurring in many fruits and vegetables…. (or soft brown sugar)
1 tbsp agave syrup (or honey or golden syrup)
1/2 tsp almond extract (not artificial almond essence)
50g (2oz) dried mixed fruit
2 large free-range or organic eggs, lightly beaten
100g (4oz) flaked almonds, roughly chopped, plus
25g (1oz) flaked almonds for sprinkling on top
1 Preheat the oven to 150°C/300°F/gas mark 2. Line a 22 x 12 x 6.5cm (2lb) loaf tin with baking paper.
2 Sift the flour, mixed spice and cinnamon into a mixing bowl (tip any leftover grains from the flour back into the mixture). Add the grated apple, oil, xylitol, syrup, almond extract, dried mixed fruit, eggs and 100g of almonds. Stir well until it’s all mixed together, then scrape into the prepared tin.
Scatter the remaining flaked almonds on top.
3 Bake in the centre of the oven for 1–11/4 hours or until the top feels fairly hard and the mixture doesn’t wobble when the tin is shaken. Leave to cool on a wire rack, then store in an airtight container.
Dairy-free, yeast-free • V • Can be made in advance • Suitable for freezing
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.