Warm, slightly sweet; best served toasted and generously spread with melting margarine, and a good hot cup of tea. This recipe came into being when I was making almond bread and accidentally used sweet vanilla almond milk instead of the required unsweetened plain almond milk, so I had to add more sugar and fruit and nuts. A girl’s gotta do what a girl’s gotta do ….. and daughter #2 took this on board, and ate over half the loaf that evening, presumably to prevent me from getting fat! Sweetheart.
For Bara Brith (a Welsh bread), substitute more dried fruit/ candied peel for the nuts, and soak them in tea for at least 1/2 an hour before using.
2 cups (8 oz) almond flour (preferably from blanched almonds)
1 cup (5 oz) tapioca flour
1/4 cup (1 oz) flax seed meal
1/2 tsp cinnamon
1/4 cup margarine
1 1/2 tsp salt
1 tbsp xanthan gum
1 1/2 tbsp yeast
4 large eggs
2 tsp wine vinegar
1/3 – 1/2 cup brown sugar or honey
3/4 cup (6 fl. oz) sweetened, vanilla almond milk
1/2 – 1 cup raisins
1/2 – 1 cup walnut pieces
Put all the dry ingredients together in a food processor, and the wet ingredients in a measuring jug. Start processing. Gradually (over a period of about 10 seconds) pour most of the wet ingredients into the processor (hold back the last fluid ounce or two if the batter seems too wet), and process for about 3 minutes, scraping down occasionally if required. Adjust consistency after a minute or two with additional liquid if necessary. (The flax meal takes about this amount of time to absorb liquid and thicken the mixture.)
Stir the raisins and walnuts into the batter.
Turn the mixture into a medium loaf pan lined with parchment paper.
Leave to rise for about 30 minutes.
Cook for 60 minutes in the middle of the oven at 360F, lightly covered with tin foil to prevent over browning.
Allow to cool before slicing. This is particularly good toasted and smothered with melted margarine, accompanying a piping hot cup of tea.