A scrummy fruity tea bread bursting with omega-rich seeds, dried fruits and warming spices. Using soy flour and soy milk makes it a wonderful dairy free option. It’s also rich in phytoestrogens from the seeds and soy making it beneficial for heart and hormonal health. An additional bonus is this tasty cake contains no added fat!

Makes one 2lb cake

125g (4oz) soy flour

125g (4oz) self raising wholemeal flour

2 tsp baking powder

1 piece of stem ginger chopped

1 tsp ground cinnamon

50g (2oz) cracked flaxseeds

50g (2oz) each of pumpkin seeds, sunflower seeds, sesame seeds

125g (4oz) raisins

50g (2oz) dried cranberries

50g (2oz) dried blueberries or sour cherries

500ml (17floz) soy milk

4 tbsp Groovy Food Rich Agave Nectar

100ml (4floz) apple puree (unsweetened stewed apples)

Place the flours, baking powder, spices, seeds and dried fruit in a large bowl. Warm the milk gently with the agave nectar and apple puree and stir in to

the bowl. Mix well and leave to soak for 30 minutes.  Spoon into a greased and lined 2lb loaf tin. Bake in the oven at 180ºC (gas mark 4) for 60 -70 minutes until golden brown. Half way during the cooking cover the top with foil to prevent it browning too much. Leave to cool in the tin for 10 minutes before turning out. Slice and serve warm, cold or lightly toasted plain or spread with a little fruit compote or tahini (sesame seed paste).

Quick Tip – Make up a batch of apple puree using bramley apples stewed in a little water or apple juice and freeze in containers ready to add to cakes, muffin recipes and desserts.  Alternatively you can buy jars of apple pieces in natural juice.  Just drain off the juice and puree with a hand blender.