120g unsalted butter
200g coconut sugar
1 egg, beaten
200g Medjool dates, pitted
1 vanilla pod, seeds scraped
2 apples, grated
1 tsp baking powder
½ tsp bicarbonate of soda
280g rice or buckwheat flour
pinch of salt
1 tsp ground cinnamon
200g walnuts, chopped
1 tbsp sesame seeds
100g ricotta or Greek yogurt / coconut yogurt
200g seasonal berries, such as raspberries or blueberries
Pecan and Raisin Fruit Loaf with Ricotta and Berries
A fruit loaf like this is such a great pre-workout snack. The nuts, dates and dried fruit are all high in energy, so a bite or two of this and you’ll be able to get the most out of your exercise session
Preheat the oven to 180°C/350°F/gas mark 4. Line a 1kg loaf tin with baking paper.
Cream the butter and sugar in the food processor, add in the egg, dates, vanilla and grated apples and pulse to combine. Sift in the
baking powder, bicarbonate of soda and flour with a pinch of salt and the cinnamon. Fold in the walnuts and raisins and process for
5 seconds so the nuts and raisins are mixed in well but not too broken up.
Pour the mixture into the tin, smoothing over the top gently, and bake for 50 minutes–1 hour until just cooked through. To see if the
loaf is cooked, insert a skewer in the middle – if it comes out clean, it is done. Leaf the loaf to cool in the tin for a few minutes, then
transfer to a wire rack to cool completely.
Cut into inch-thick slices and toast. Serve with the ricotta/yogurt and berries.