Having concluded that my earlier fruit bread recipe is better suited to the winter months as it’s quite a dense loaf… this morning I switched up some of the ingredients to lift the loaf more and retain moisture. I also added a cinnamon and vanilla bean glaze/drizzle for more flavour—- making it a rather delicious breakfast or tea time snack.
1 cup Dove’s farm gluten free white flour
1 tsp baking powder
1/2 cup or 3/4 cup raisins mixed with candied citrus peel
2 tbsp olive oil
1/2 cup milk
For my Awesome Glaze:
6 tbsp icing sugar
1.5 tbsp cinnamon powder
1 tsp milk
1/2 tsp butter
1/2 tsp vanilla bean paste ( Its a tiny little jar that goes a loooong way- I use Hansell’s Chef’s Strength Vanilla Paste)
– Preheat oven to Gas Mark 5
– Mix together wet and dry ingredients and shove in a well greased loaf tin (so the GF flour doesn’t cause the mixture to stick) for 30 minutes and cool for 5 minutes
– Prepare the glaze. Mix together the butter, cinnamon, vanilla bean paste, milk, and icing sugar and drizzle in thick lashings across the top of the loaf.
– Enjoy with a cup of peppermint tea or chamomile or your favourite coffee….. GLUTEN-FREE MORNING TO YOU ALL!!