Gwinganna‘s recipe book, awarded Best Corporate Cookbook in Australia, features more than 160 pages of gluten free and dairy free recipes for everyday meals including breakfast, snacks, soups and salads, plus some popular classic dishes. There is also a special section from an organic gardener, to help you learn more about sprouts, dairy free milks and fermented foods. Part of the proceeds from every book purchased are donated to Wildcare Australia Inc.
240g almond meal
100g pecan nuts, chopped
100g sultanas, currants or raisins
¾ tsp bicarb soda
1 tbsp ground cinnamon
1 tsp nutmeg
1 tsp ground ginger
Pinch of sea salt
1 apple, any variety, cored and cut into quarters
5 large eggs
110ml macadamia oil
1 tbsp lemon juice or apple cider vinegar
50g raw honey or maple syrup
Preheat oven to 160°C.
Combine almond meal, nuts, fruit, bicarb soda and spices in a bowl.
Blend apple, eggs, oil, lemon juice and honey in a blender.
Pour over dry mix and stir to combine.
Pour mix into a loaf tin lined with baking paper and bake for 45–55 minutes.
Let loaf rest for 5 minutes, then remove from tin and place onto wire rack to cool.
Slice to serve. Makes 1 loaf, approxiamtely 12 slices
NOTE: Can also be frozen.