Almond Currant Bread

Ingredients

• 50 grams dried currants
• 200 grams gluten-free flour mix:
• 60 grams tapioca starch
• 60 grams white rice flour
• 80 grams almond flour
• 100 grams sugar
• 2 teaspoons baking powder
• 1 pinch salt
• ½ teaspoon ground cinnamon
• 200 grams unsweetened applesauce
• 100 grams (two) eggs
• 100 grams butter, melted
• 50 grams sliced almonds

Directions

1. Preheat the oven to 350ºF (180ºC). Add the dried currants to a small pot on the stove and add in enough water to cover the currants by ½-inch. Bring to a boil over high heat. Boil for about five minutes or until the currants become plump. Drain off the excess liquid and set aside.
2. Combine the gluten-free flours, sugar, baking powder, salt, and cinnamon together in a large mixing bowl and stir until thoroughly blended. In a separate bowl, whisk together the applesauce, eggs, butter, and rehydrated currants until well combined. Add the wet ingredients to the dry ingredients and stir to combine.
3. Pour into a greased 9×5-inch loaf pan dusted with GF flour. Sprinkle sliced almonds on top of the loaf and bake for about an hour or until it passes the clean test with a toothpick. Let cool on a wire rack. When cool, remove from the pan. Serve and enjoy.

Servings

Makes 1 loaf

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