Micki Rose's Grain-Free Almond Fruit Tray Bake
Corn, gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free
Micki Rose, as regular visitors to this site will know, is a nutritionist with an especial interest in totally grain and gluten-free diets which she feels are the only way for some gluten sensitives to regain health. For more, see her article and her own new 'grain-free' site – www.trulyglutenfree.co.uk We persuaded her to 'lend' us one of her totally grain-free recipes....
This has become a standby in our house because I have a sweet tooth and am always hungry. But, of course, I want something high protein, nutrient-rich, that tastes naughty and is easy to make.
I tend to use cups for measuring most of the time as it saves getting the scales out and is far quicker. If you haven't any cups, just work on 2:1 ratio of almond flour to fruit and coconut. If you don't like coconut, add more almond flour.
- 1 cup of soft dried fruit – cranberries,
blueberries, dates and apricots work well
- half a cup of dried coconut
- 2 cups of fine ground almonds
- ½ teaspoon of bicarbonate of soda
- a large egg
- I tablespoon of pineapple or other fruit juice
- A tiny sprinkle of salt if desired
- For the fruit, you can buy soft apricots and dates, but choose unsulphured and no added oil unless you know what it is. I use the cranberries and raisins from HBS Foods that I have confirmed are truly gluten free – or Sainsbury's organic soft apricots.
- If the fruit needs softening, soak in some warm water overnight or at least for an hour or so. If you have forgotten, it's no biggie; they are just nicer and easier to make like this.
- Process the fruit and coconut together, then blend in the almond flour until you have a crumbly doughy mixture.
- Next add in the egg, juice, bicarb and salt if using and process again.
- If you don't have a processer, this will still work, of course, but you will have to chop the fruit up into pieces and use a bit of elbow grease and a wooden spoon.
- The batter should be nice and thick. If it is too runny, just add a little more almond flour. If too thick, a little more juice.
- Oil a baking tray or dish (one with quite high sides – like a swiss roll tin).
- Use your hands to press the mixture into the tin and level it out.
- Lovely sticky job! Don't worry if you haven't made enough to fill the tray, just fill some of it; this doesn't have to be pretty.
- Bake in a lowish oven – about gas mark 4, 350F/180C – for 20-25 minutes until it is browning on the top and feels firm.
- Take out of the oven and leave to cool for an hour in the pan.
- Finally, cut into slices and enjoy one with your cuppa. I often have one or two as breakfast with soya yogurt and fresh berries.
- They will keep quite nicely in a tin or the fridge for about 5-7 days, if they last that long.
- I haven't tried freezing them yet, but can't see why not. Enjoy.
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