First things first: This recipe, which has essentially revolutionised bread for a huge number of people, is a grain free, fruit loaf style adaption of The Life Changing Loaf recipe by My New Roots. In a world where people get so up in arms about their Instagram picture being regrammed, it’s disappointing to see how many people have made minor adaptions this recipe, unique as it is, and claimed it as their own.
I have been making The Life Changing Loaf for as long as I’ve been gluten free, which is about 5 years. Regular gluten free bread always made (/still makes) me feel sick, and I just didn’t see the point in paying an exorbitant amount to feel unwell. That said, as my intolerances worsened (the cause of which I’m still paying a small house deposit to figure out) I started to find that the bread didn’t sit well with me. Given that I was relatively new to the process of elimination, I didn’t attempt to experiment as to which aspect of the bread was giving me grief – I just stopped eating it entirely.
As the years have gone on, I’ve identified that grains (whether or not they are gluten free) don’t do me any favours in excess. The solution! A grain free version of this magnificent bread. I also decided to make this nut free, because, given my predominantly grain free diet, I eat enough almond and hazelnut meal as it is. I have two variations of this grain free adaption – this fruit loaf rendition that you are currently reading about, and the savoury version, which can be found here.
This recipe, which I developed about 4 years ago, has a total of a 1/2 cup dried fruit, which shouldn’t be an issue for my FODMAP friends, provided you don’t eat ten slices/a loaf at a time. You could experiment with lessening the total value of dried fruit and replacing it with additional nuts or seeds, and you can also experiment with adding additional maple syrup or orange juice to sweeten the bread – I prefer mine to be JUST sweet.
FOR THE GRAIN FREE NUT FREE LOAF:
1 1/2 cups (215g) sunflower seeds
1 cup pepitas
1/2 cup buckwheat groats
1/2 cup flaxseeds
5 tablespoons psyllium husk
2 tablespoons chia seeds
1 1/2 – 2 cups water
2 tablespoons coconut oil
TO MAKE INTO FRUIT LOAF:
Generous 1/4 cup (40g) dried apricots, chopped
Under 1/4 cup (20g) sultanas
1 teaspoon cinnamon
2 teaspoons mixed spice
1 teaspoon nutmeg
4 tablespoons fresh orange juice (or 1 large orange)
1/2 teaspoon vanilla bean paste
2 tablespoons coconut oil
2 teaspoons maple syrup (this is barely sweet – you can experiment with using more)
Pinch of sea salt
- Preheat the oven to 180 degrees Celsius. In a small bowl, mix together the spices, vanilla bean paste, maple syrup, orange juice and dried fruits, and stir well. Set aside for 10-15 minutes to allow the fruit to soak up the juices and spices.
- In a large bowl, mix together all the dry ingredients for the bread, stirring well to combine. Add the wet ingredients, including the fruit mixture, and all the spices from the small bowl. Pour the mixture into a silicon loaf tin (for this bread, it really does need to be silicon) and smooth the top down with your hand or a spoon. Pop in the oven for 40 minutes.
- When the timer goes off, remove the bread from the oven, and from the silicon loaf pan. Place it back into the oven, sans the pan, straight onto the rack. I put it on a higher rack, with a tray on the rack below, to catch any bits that fall off in the process. Cook the loaf for an additional 40 minutes.
- Once cooked, allow the loaf to cool completely on a rack before slicing. I like to use my sandwich press to toast it, not only because it caramelises the fruit, or because it doesn’t leave nut crumbs in my toaster, but mostly because I no longer have a toaster.