Dried Fruit Bread
This dried fruit bread made with oats and seeds is a no-knead bread that's naturally gluten-free and great for breakfast and snacks. Plus, it only requires 10 minutes of active prep time.
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Servings: 8
Ingredients
- 3 cups (330 g) rolled oats gluten-free if needed
- ¾ cup (110 g) hazelnuts
- ¾ cup (110 g) sunflower seeds
- ⅓ cup (50 g) flax seeds
- 2 tablespoons (20 g) chia seeds
- ½ teaspoon sea salt
- 4 (50 g) dried figs
- 6 (50 g) dried apricots
- ⅓ cup (50 g) dried cranberries
- 2 ¾ cup (650 ml) boiling water
Instructions
Chop: Roughly chop the hazelnuts with a knife. Cut the dried figs and apricots into small pieces.
Dry ingredients: Add the oats, hazelnuts, sunflower seeds, flax seeds, chia seeds, salt, figs, apricots, and cranberries to a large mixing bowl. Give it a good mix.
Combine: Pour in the boiling water and give it another good stir. Let sit on the counter for 20 minutes until most of the water has been absorbed.- Oven: Preheat the oven to 400°F (200°C).
Bake: Stir the thickened oat and seed mixture. Transfer it to a loaf pan lined with parchment paper. Use a spatula to press it down tightly into the pan. Bake for 70 minutes at 400°F (200°C, fan).
Let cool for 10 minutes, then transfer the bread to a cooling rack and remove the parchment paper. Let it cool completely before slicing (this is very important).
Notes
- Avoid silicon molds and use a regular loaf pan. The silicone pans tend to widen and don't hold their shape very well, making the bread large, flat, and uncooked at the center.
- Cut the bread lengthwise for a fun presentation and unconventional shape. But note that it's more delicate to cut it that way.
- Store this dried fruit bread in a large airtight container or zip bag on the counter for 2 days and in the refrigerator for an additional 2-3 days.
Nutrition
Calories: 351kcal | Carbohydrates: 39g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Fiber: 9g | Sugar: 10g
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