For those of you who are gluten intolerant and looking for a nice sweet option, you will love this recipe. I just put these flours together, but you could try other flours. I usually use what I have in my cupboard. at the time. I like using corn maze flour because I like the colour.
You don't have to use blueberries if you don't have them.(I alway have a bag in the freezer)The prunes give it a moist texture.(I keep the prunes in the freezer as well because my family will just eat them, if open and in the fridge) I did try currants. It was nice but needed butter to spread on each slice :)
If you are not gluten intolerant, please try this. It is better for you than gluten loaves.
Prune and Blueberry Spice Loaf Recipe
Makes 1 loaf, line with greaseproof paper
2 1/2 cup gluten free flour - I used - 1 cup tapioca flour, 1 cup corn maize flour and 1/2 cup brown rice flour. You can change this around.
1 tsp baking soda
1 tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
5 eggs - whisked
150 gr melted butter unsalted
1 tsp cider vinegar
1 cup prunes
1/2 blueberries
1/4 cup brown rice malt syrup or date syrup (see my recipe in sauces) or honey, maple syrup
Method
Oven 180c
1 - Place prunes in a small pot and cover with water, simmer for 10 minutes. Drain, cool and chop.
2 - Sieve dry ingredients together, except baking soda.
3 - Mix melted butter, baking soda and cider vinegar together
4 - Pour into the dry ingredients the butter mix, eggs, prunes and blueberries, fold together.
5 - Pour into your lined loaf tin, bake for 40 mins.
