This delicious toasty bread has no flour, no cornflour, no tapioca, and no nuts or grains of any kind! It’s gluten free, nut free and dairy free. I know, what IS in it hey? The secret to this allergy friendly toasty fruit bread is the humble spud! This recipe has been a long time coming. There were many trials and even more disasters. Then finally I made the most delicious fruit toast I’ve tasted for 10 years. That said I haven’t actually eaten toast for close to 10 years, so my comparison scale might be a tad off. Forgive me.
This recipe does come with warnings though;
- Anything gluten free can be a bit hit and miss. Sorry if this misses for you.
- It’s not really a bread eating kind of bread. It really comes into its own when you toast it. I slice my loaves and then freeze them, popping them straight into the toaster from the freezer.
- If you don’t like fruit loaf, you may want to try some other flavourings. On its own without the spices and fruit it’s a bit elyuko. Too much like some weird potatoey dish gone wrong. A friend suggested a herb and garlic version which would do a great job masking the odd flavour. I’m yet to try that one but I will… thanks Jill!
- There is a couple of processes to this bread, it’s not my favourite chuck it all in a bowl and mix method.
- I have a dodgy airy oven so cooking time seems to change every time I cook it. The idea is to cook it long and slow or else the crust will burn. Tweak the timings to suit your dodgy or not so dodgy oven.
- If you choose to slather it with butter and top it with homemade Peach & Vanilla Bean Jam, I can’t be held responsible for how much you devour!
Allergy Friendly Toasty Fruit Bread.
- 600gm cooled mashed potato (dry mash, don’t add any butter/milk)
- 6 eggs
- 1/2 cup rice flour
- 1/2 cup potato flour
- 1/4 cup sugar for the whites
- 1/4 cup sugar for the yolks
- 1/2 tablespoon bi carb soda
- 1 tablespoon baking powder
- 1/2 cup of sultanas and/or currants or whatever dried fruit you like
- 1/4 cup dates (I use the medjool ones)
- Lots of Spices: Add what you like really but I added heaped teaspoons of cinnamon, nutmeg and ginger. Be generous with them.
- Pinch of salt (for luck!)
- Whisk the whites of the eggs with their 1/4 cup of sugar until they are stiff peaks.
- In another bowl mix all the dry ingredients. Sift if you can be bothered or whisk if you like short cuts (thanks lunchlady!). Toss the dried fruit through the dry ingredients.
- Next you want to whisk the yolks with their 1/4 cup of sugar until they are really light in colour and fluffy. Add the mashed potato to the yolk mix and mix well.
- Now you can lightly fold and gently mix all three mixes together – the egg white mix, the yolk potato mix and the dry mix.
- Pour into a lined loaf tin and pop in a preheated 160c degree oven for about 40 odd minutes – give or take 15 -20 minutes! Keep an eye on it, it may need more or less depending on your oven and loaf tin size. Probably more so check it often. I use a really large tin 30cm L x 5cm W x 7cm D. If you have mix left over pop it in some little dishes if you have them. I used some baby heart cake tins with the over on my last quadruple mix, and they turned out pretty cute!
- 2.5kg of chopped clingstone peaches. And I left the skin on, seemed like a hell of lot of work to take it off kilos of peaches!
- 1 kg sugar
- Juice of 4 limes
- 3 vanilla beans
- Oh and I added 2 apples as my peaches were just under the 2.5kg weight and I wanted to remember quantities! The apples were my homegrown freshly picked granny smiths and I think they added a good hit of pectin as my jam set like a boss.
- Cook the peaches down a bit first until they soften. Then add the sugar, lime juice and vanilla beans/skins. Cook it bubbling away and stirring often, for an hour or two. Pour into sterilised jars.
Ok that’s enough recipes for one post. If you do make either the jam or bread, let me know? If you’re looking for me I’ll be in the window seat eating toast and jam!
Wishing you hot buttery toasty mornings and peachy sweet jam.