This old fashioned CHEWY Spiced Fruit Slice is just like the one your gran used to make. Or, in my case, like I imagine my gran would have made if she had been the kind of woman who baked…
“Friends are the fruitcake of life – some nutty, some soaked in alcohol, some sweet.” – Jon Ronson
I like my friends a little bit spicy and a little bit fruity! (A bit like this slice!)
There’s something remarkably comforting about fruity slice, don’t you think?
And, while I do try to steer clear of too many sweet treats, I live with a dude who has a seriously sweet tooth. I figure my homemade, I-know-what-the-ingredients-are baking is better than a bought one. And, David adores this recipe.
This is is very densely fruity slice. This allows me to have rather less added sugar than a conventional recipe. Having said that, sugar is still sugar – even under the guise of dried fruit, so please treat this recipe as a treat if you are in the elimination phase of the Autoimmune Protocol.
When I was at school, my mum used to pack my lunchbox with homemade muesli slice. This spiced fruit slice is a little reminiscent of that – only it’s grain-free and nut-free and dairy-free. ALL the frees! That makes for a very playground-friendly lunchbox filler in these modern times when allergies are rife.
I make mine in a loaf tin. That allows me to serve it in slices – a little more fancy-schmancy than squares, but you could easily pop this into a baking tin, instead. Slightly less time in the oven in that case.
Sidebar: as I write this, I wonder if one could give this spiced fruit slice the biscotti treatment and twice bake it… there’s a thought.
This little number keeps well wrapped in parchment paper, and then again in foil. David thinks it improves over the next few days as the flavours meld, but it never lasts long – especially when he sneaks it to the office when I’m not looking.
If you’ve reintroduced butter, it’s a good addition. If not, a little coconut butter or coconut yogurt would be nice. My Dad think he’ll try his with some tart plum jam…
Makes 1 loaf
- 75mls coconut oil
- 1 cup sultanas or raisins
- 1 cup Medjool dates, pitted and quartered
- 2 tablespoons molasses
- 1½ cups water
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla powder
- ¼ teaspoon salt
- 1½ cups Otto's Cassava Flour
- ½ cup coconut flour
- ¾ teaspoon cream of tartar
- 1¼ teaspoon baking soda
- Grease a 23cm/9 in x14cm/5 in loaf tin and line with parchment paper.
- Heat your oven to 170°C/340°F
- Place coconut oil, sultanas, dates, molasses and water into a large saucepan. Bring to a boil. Reduce to a simmer for 5 minutes to let all the flavours meld together. Remove from the heat and allow to cool for 10 minutes.
- Stir ground ginger, cloves, cinnamon, vanilla powder and salt into the fruit mixture. Add flours, cream of tartar and baking soda. Mix to combine.
- Spoon into loaf tin making sure to distribute the batter evenly, and bake for one hour, or until a skewer inserted into the center of your loaf comes out clean.
- Leave to cool in the tin for 15 minutes before turning out onto a wire rack.