Winter Fruit Quick Bread
Winter fruit Quick bread - Nutty loaf made in no time!
Healthy, because
Even smarter
Nutritional values
Dried fruit is packed with fiber, which aids digestion and keeps you full for a long time. This bread scores with many unsaturated fatty acids from the nuts and lots of potassium and iron from the fruit.
If you like, you can vary the nuts and dried fruit to your taste and enjoy new variations of this delicious fruit bread again and again.
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28.4 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3.4 mg | (4 %) | ||
| Potassium | 511 mg | (13 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 2.5 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 37.5 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- ¾ oz ground flaxseed (2 TBSP.)
- 12 ozs Dried fig
- 12 ozs Dried apricot
- 12 ozs Dried dates
- 3 ozs raisins
- 3 eggs
- 1 pinch salt
- 1 tsp cinnamon
- 6 Tbsps milk (whole)
- 5 Tbsps honey
- ½ organic lemon (peel and juice)
- 15 ozs Whole Grain Spelt Flour
- 2 tsps Baking powder
- 3 ozs Hazelnuts
- 6 ozs almonds
Preparation steps
In a small bowl, mix 4 Tablespoons of water with ground flax seeds, stir, and let swell for 10 minutes.
Meanwhile, cut figs, apricots, dates and raisins into coarse pieces.
Beat the swollen flax seeds together with eggs, salt, cinnamon and milk until light and fluffy, then mix in honey, lemon zest and juice.
Stir in flour and baking powder. Fold the nuts, almonds and dried fruit into the mixture.
Pour the dough into a loaf pan lined with baking paper and bake in a preheated oven at 180 °C / 350 ˚F convection oven (190˚C/375˚F regular oven) for 60 minutes until golden brown; cover with aluminum foil after 45 minutes to keep fresh.
