Apricot and Cranberry Nut Bread

1 cup whole almonds (or 1 1/3 cups almond meal)
1/3 cup mixed hazelnuts and pecan nuts, roughly chopped

1/3 cup dried apricots, roughly chopped
1/3 cup dried cranberries
1/2 cup water

3 eggs
1 teaspoon baking soda
1 teaspoon vinegar
2 tablespoons coconut oil

Serves 8
Preheat oven to 180C/375F. Grease or line loaf tin with parchment paper.

Place the apricots and cranberries in a small pot. Pour over the water and simmer gently until almost all water has been soaked up. Place mixture in a food processor. Add the hazelnuts and pecan nuts. Blend to a slightly chunky paste. Set aside.

In another bowl, whisk the eggs until light and fluffy. Stir in baking soda, vinegar and coconut oil, until well combined. Set aside.

Process the whole almonds in a food processor to a fine meal. Transfer to a bowl. Stir in the dried fruit mixture. Then gently fold in the egg mixture.
Transfer batter to the prepared loaf tin. Bake for about 30 minutes or until cake tester comes out clean. Let cool on wire rack. Cut into wedges or slices. Serve with strained yogurt and a drizzle of honey.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com