Gluten-free fruit and nut loaves with sugar topping

Name: Gluten-free fruit and nut loaves with sugar topping
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 8
Ingredients: 1 firmly packed cup (200g) brown sugar; 250g natural 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 dried fruit and nuts, roughly chopped; 50g white sugar cubes; 1 eggwhite, whisked until frothy

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25m

Gluten-free fruit and nut loaves with sugar topping

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by Kate Nichols

Food producer

Oct 03, 2015

Ingredients (11)

1 firmly packed cup (200g) brown sugar
250g natural 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 dried fruit and nuts, roughly chopped

Sugared topping

50g white sugar cubes
1 eggwhite, whisked until frothy

Method

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.