Gluten Free Fruit and Nut Bread
1 hr 30 min.
ready in 2 h. 30 min.
Whisk together the water, eggs, oil, and vinegar in a mixing bowl.
Mix together the flours, psyllium, milk powder, salt, sugar, cardamom, and yeast.
Slowly add the dry ingredients to the wet ingredients, whisking well until combined. Add the dried fruits and walnuts. The mixture will be the consistency of thick pancake batter.
Pour the batter into a greased bowl and let it rise for for 1 hour.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 750g|1 1/2lb Balmoral or loaf tin
Pour the risen batter into the tin and arrange the almonds on top.
Bake for 45-60 minutes until the top of the bread is firm and the edges are pulling away from the sides of the tin. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.