Vegan fruit bread

Ingredients for 1 servings:

• 200 g fig(s), dried
• 100 g date(s), dried
• 100 g plum(s), dried
• 100 g raisins
• 150 g applesauce
• 1 orange(s)
• 100 g ground almonds
• 100 g wholemeal spelt flour
• 75 g pecans
• 75 g hazelnuts
• e.g. gingerbread spice

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

First, quarter the figs, dates, and prunes and squeeze the juice from the orange. Mix the juice and applesauce with all the dried fruit and let it stand for 30 minutes. Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Halve the pecans, then combine all the ingredients and stir vigorously for a few minutes. I always do this with a spoon so the fruit and nuts retain their shape. The batter will seem a little dry at first; just keep stirring, and it will then develop a moist but viscous consistency. Pour the batter into an oiled loaf pan and press it firmly into the pan. With my 30 x 11 cm loaf pan, the batter needs to bake for exactly 50 minutes. This will ensure the fruit bread is very moist. Let the bread cool in the pan for about 10 minutes, then turn it out. Once the bread has cooled, wrap it in aluminum foil; this will keep it fresh and moist for several days. The recipe is very versatile and can be modified by adding 500 g of other dried fruits and 150 g of other nuts of your choice.