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Gluten-free fruit and nut loaves with sugar topping

  • 0:40 Prep
  • 0:25 Cook
  • Makes 8


  • 1 firmly packed cup (200g) brown sugar
  • 250g Greek-style yoghurt
  • 3 eggs, separated
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons gluten-free baking powder (see note)
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup (125g) almond meal
  • 1 cup (200g) rice flour
  • 1 cup (140g) mixed nuts & dried fruit, roughly chopped

Sugared topping

  • 50g white sugar cubes
  • 1 eggwhite, whisked until frothy


  • 1
    Preheat oven to 175°C. Grease and line base and 2 long sides of an 8-hole mini loaf pan with baking paper. Beat sugar, yoghurt, egg yolks and oil in a bowl with a wooden spoon until smooth. Stir in baking powder, soda, almond meal, rice flour, nut mix and a pinch of salt.
  • 2
    In a separate bowl, whisk eggwhites to firm peaks, then fold into batter. Spoon into holes almost to the top. Bake for 18-20 minutes until golden and risen.
  • 3
    For topping, place cubes in a zip-lock bag and crush with a rolling pin.
  • 4
    Brush tops with eggwhite. Sprinkle with sugar. Bake for 5-6 minutes until sugar slightly melts and a skewer inserted comes out clean. Cool for 20 minutes in pan. Lift out onto a wire rack to cool completely.

Source: taste.com.au


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