I am a total believer in the health benefits of a diet with no grains or refined sugars.
In fact I eat this way, and have for quite some time now.
But on the other hand I LOVE to bake…there was no chance that I’d give up baking.
The good news is that with a few ingredient substitutions it is more than possible to create delicious, moist and sweet baked goods all while sticking to a grain-free and refined-sugar-free diet.
This Apricot Loaf with Orange Glaze is delicately sweet and perfect to enjoy with a cup of tea.
5 cups Almond Meal
1 heaping teaspoon baking soda
¼ teaspoon sea salt
½ teaspoon ground cinnamon
⅛ teaspoon Ground Cloves
6 eggs
4 tablespoons raw honey
2 teaspoons apple cider vinegar
½ teaspoon vanilla extract
½ cup dried apricots, finely chopped
⅓ cup Pecans, finely chopped
3 tablespoons coconut oil, melted
3 tablespoons coconut butter
1 tablespoon raw honey, melted
¼ teaspoon vanilla extract
zest from 1 Orange
Preheat oven to 300 degrees F. Generously grease a loaf pan with coconut oil.
In a large bowl combine the almond meal, baking soda, salt, cinnamon and cloves.
In a separate bowl, whisk eggs then add honey, vinegar and vanilla. Add the wet ingredients to dry ones and mix until fully combined.
Gently fold in the apricots and pecans.
Fill prepared loaf pan, smooth the top of the dough. Bake for 45 mins or until golden brown.
Loosen side of bread immediately after removing from oven, then allow to cool completely before removing from pan.
Place the loaf in the freezer for 20 minutes before applying the glaze.
In a small bowl whisk the glaze ingredients together. When the loaf has been frozen for 20 minutes, pour the glaze over the top and smooth it out, allowing glaze to drip down the sides.
The coconut ingredients in the glaze are hard when cold, so to make your glaze work it’s important to keep your loaf cold, and to store your loaf in the fridge once glazed.
Calories: 204
Fat: 15g
Carbohydrates: 11g
Sodium: 98mg
Fiber: 4g
Protein: 8g
Sugar: —