Fruit and Nut Bread (Gluten-Free, Paleo

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/3 cup Cherries, dried
  • 8 Deglet noor dates, small
  • 1/3 cup Raisins

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/2 cup Almond butter, roasted smooth

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Coconut sugar
  • 1 Pinch Sea salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/3 cup Hazelnuts
  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Cashew butter

Found on gourmandeinthekitchen.com

Description

Ingredients

• ½ cup/120g cashew butter
• ½ cup/120g roasted almond butter (smooth)
• 4 large eggs
• ¼ cup/48g coconut sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of sea salt
• 1 teaspoon baking powder (use cornstarch-free for paleo)
• 8-10 small deglet noor dates, chopped (plus more to top)
• 1/3 cup/50g raisins (plus more to top)
• 1/3 cup/53g dried cherries (plus more to top)
• 1/3 cup/46g hazelnuts, chopped (plus more to top)
• ½ cup/62g pecans, chopped (plus more to top)

Directions

• Preheat the oven to 350°. Prepare two 6 inch loaf pans with parchment paper.
• In a large bowl whisk together cashew butter, almond butter and eggs until smooth. Whisk in coconut sugar, vanilla extract, cinnamon, salt, baking powder until well combined. Stir in dried fruit and nuts.
• Scrape the batter into the prepared pans and place on a baking sheet. Top with extra dried fruit and top. Bake for about 30-35 minutes, until the loaves are puffed and browned and a cake tester inserted in the center comes out clean. Transfer the loaves to a rack and let cool to room temperature.