Ingredients
- ¼ cup diced figs shopping list
- ⅓ cup raisins shopping list
- ½ cup diced dates shopping list
- ⅓ cup craisins shopping list
- 4 dried apricots, diced shopping list
- ¼ cup diced candied ginger shopping list
- 1 ½ cups strong-brewed tropical-flavoured tea (I used peach-Mango), hot shopping list
- 3 tbsp agave nectar shopping list
- ⅓ cup pineapple juice shopping list
- ⅓ cup melted coconut oil (pick one with flavour, like Gold Label from Tropical Traditions) shopping list
- 1 ½ cups spelt flour shopping list
- 1 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- 1/4 tsp sea salt shopping list
- 1 tsp cinnamon shopping list
- ½ tsp allspice shopping list
- ½ tsp ginger shopping list
- ⅔ cup toasted pumpkin seeds shopping list
- ¼ cup toasted sesame seeds shopping list
- ⅔ cup chopped macadamia nuts shopping list
- ½ cup slivered almonds shopping list
How to make it
- Combine the figs, raisins, dates, Craisins, apricots, ginger, tea, agave and pineapple juice.. Cover and let stand 1 hour.
- Preheat the oven to 350F and grease a 9x5" loaf pan.
- Add oil to the bowl of fruit, then mix in the dry ingredients until blended.
- Fold in the seeds and nuts.
- Spread in the pan and bake for 50-55 minutes, until tests done.
- Cool in the pan for 30 minutes, then turn out onto a rack and cool completely.
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