This fruit and almond loaf is a great alternative to store bought packaged fruit toast. It’s lightly sweet, delicious toasted and equally yummy spread with butter and jam or a slice of cheese. I prefer it just buttered along a nice cup of tea.
Bill Granger’s original recipe had almonds in the bread itself as well, but I was more after a fruit toast version. The almonds on the top provide enough crunch. You can use a mixed bag of dried fruit, just raisins, or any combination you like. Bill used dried cherries and apple.
My version is also vegan, due to our little guy not being able to eat eggs. If I can recommend one product to always have in your capsule pantry, it would be egg replacer (if you’re vegan or not). You can get it in supermarkets these days. It’s nothing weird, simply a few all natural ingredients that mimic the egg’s binding properties. There are plenty of other ways to replace an egg in recipes. My second favourite is aquafaba, the water from a can of chickpeas. But for ease of use, I love having egg replacer in the pantry and use it often in baking or for pancakes.
