Apple and blackcurrant juice has always been one of my favourite juices. I don’t drink juice much any more, but this gluten free and dairy free bread is delicious and easy to make. Similar in texture to banana bread, and baked in a loaf tin, so you can pretend you aren’t really eating cake for breakfast. Win!
Fresh blackcurrants don’t show up at the supermarket very often, but you will sometimes find them at the green grocer. You can replace them with dried currants if necessary. Store in the fridge after it has cooled, and it will last for about 5 days (if you don’t eat it all first).
One cup of fresh blackcurrants or 1/3 cup of dried currants
3 green apples (I used Granny Smith)
2 cups of gluten free self raising flour
2 teaspoon of baking powder
1/2 teaspoon of cinnamon
1 table spoon of brown sugar
1 teaspoon of raw sugar (keep aside to sprinkle on top at the end)
1 cup of soy or rice milk
1 tea spoon of vanilla essence
1/2 cup of nuttelex or oil of your choice
Extra nuttelex to grease loaf tin
Peel and core apple, and slice into 1/2 cm slices. Place in a saucepan with 1/2 cup of water and a teaspoon of nuttelex. Bring to the boil, then simmer with the lid on, at very low heat, for 5 minutes. Turn off heat, and remove the lid so that excess liquid will evaporate.
Preheat oven to 180 degrees
Add flour, baking powder, cinnamon, and brown sugar to a large bowl, and combine.
In a smaller bowl, beat the eggs, milk, vanilla essence and melted nuttelex/oil together.
Make a well in the dry ingredients, pour in the wet ingredients, and mix together well with a spoon. Pour in most of the currants and apples, reserving some to decorate the top. Mix through batter.
Pour mixture into a greased loaf tin. Arrange the remaining apple slices and blackcurrants on top, and then sprinkle all over with the raw sugar.
Bake for 35-40 minutes. Bread is cooked when a knife comes out cleanly from the centre.