Oh how I have missed Raisin Toast!!! It is possibly the one thing that I struggle to live without (actually, it is one of two – the other is meat pies!). There is nothing better than starting a cold winter morning with a fresh slice of fruit toast and a light spread of butter!

Paul loves it too and I used to hate it when he would wake up, pull the raisin bread from the freezer, pop it into the toaster and have the smell of sultanas, cinnamon and bready goodness wafting through the house. Of course, I would have to suck it up and have a bowl of cereal. Mmm (sarcasm abounds).

I have blogged before about the amazingness that is Healthy Gluten-Free Eating. This recipe is a delicious fruit loaf taken from the book and I dare you to not love it!! I did find the amount of sultanas in the recipe were a bit too much so I would probably reduce by about a half next time but add as many as you would like. I ended up soaking the sultanas in tea for two days because I was going to make the loaf on a Friday night until I realised I didn’t have enough milk. Probably the fault of my milk-guzzling greedyguts Conkie.

Sultana Fruit Loaf

Makes a 1kg loaf

Ingredients

350g sultanas (reduce for a less dense loaf)

200mL cold tea

1 egg, lightly beaten

150g soft brown sugar

175g rice flour

50g tapioca flour

1.5 tspn baking powder

1 tspn xanthan gum

1 tspn mixed spice

3 tbsp milk

1 kg loaf tin, lined with parchment paper

Method

1. Soak the sultanas in the cold tea overnight.

2. Preheat the oven to 180 degree celsius.

3. Add the egg and sugar to the soaked fruit and stir together. In a separate bowl, sift the rice flour, tapioca flour, baking powder, xanthan gum and mixed spice together. Add to the fruit mixture and stir.

4. Gently mix in the milk and pour into the prepared tin.

5. Bake for 1 1/4 hours or until a skewer comes out clean. Turn out onto a wire rack to cool.

6. Eat as is or toast and spread with butter, yum!