Apricot, fig and raisin loaf - Gluten free
Preparation time: 1 hr and 20 min
- 1 cup dried apricots, halved
- 1/2 cup roughly chopped dried figs
- 1/2 cup raisins
- 1/2 cup caster sugar
- 1/2 teaspoon ground cinnamon
- 2 cups gluten-free self-raising flour
- 1 3/4 cups milk
- 1/2 cup flaked almonds
- Butter, to serve
1.Combine apricots, figs, raisins, sugar, cinnamon and flour in a bowl. Add 1 1/2 cups milk. Stir to combine. Cover. Refrigerate overnight.
2.Preheat oven to 190C/170C fan-forced. Grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Stand apricot mixture at room temperature for 10 minutes. Stir in remaining milk. Add half the almonds. Stir until just combined.
3.Spoon mixture into prepared pan. Sprinkle with remaining almonds. Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve toasted with butter.