Fruit bread from my test kitchen

Ingredients for 1 servings:

• 4 bananas, very ripe
• 200 g raisins
• 3 apples
• 1 cup of candied lemon peel, organic, approx. 100 g
• 1 cup of orange peel, organic, approx. 100 g
• 1 bottle of rum flavoring
• 115 g emmer
• 400 g spelt
• 2 tbsp coconut flour
• 1 tsp gingerbread spice
• 2 packets of vanilla sugar
• 1 bag(s) of dry yeast
• 150 g hazelnuts, chopped
• 2 eggs, organic

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 8 hours 20 minutes

a delicious success

Peel and slice the ripe bananas, then mash them with a fork on a plate. Add the raisins, mix well, cover with a lid or plate, and let stand in the refrigerator for about 1-2 hours. This will make a fairly soft mash. Wash, peel, core, and finely chop the apples. I chopped the candied lemon and orange peel even finer (otherwise it’s too coarse for me) and mix them with the rum flavoring. Mix the first mixture thoroughly with this one and let it sit for a while. During this time, grind the emmer flakes (oats also work) and spelt into flour. Add the coconut flour, dried yeast, gingerbread spice, and vanilla sugar, and mix all the dry ingredients thoroughly. Now add the well-soaked fruit mixture, the eggs, and the hazelnuts (roughly beaten) and process everything into a dough or use a food processor. Let the dough stand for 3 hours. Knead again, pour into a baking dish, and let it rise for another hour. Then bake at 180 degrees Celsius for about 80 minutes. Let the fruit bread cool overnight and slice it in the morning. It’s delicious and moist, simply amazing!