WALNUT AND RAISIN FRUIT LOAF With Ricotta and Berries

(Makes 1 Medium Loaf)

120g unsalted butter

200g coconut sugar

1 egg, beaten

200g Medjool dates, pitted

1 vanilla pod, seeds scraped

2 apples, grated

1tsp baking powder

1/2tsp bicarbonate of soda

280g rice or buckwheat flour

Pinch of salt

1tsp ground cinnamon

200g walnuts, chopped

75g raisins

1tbsp sesame seeds

100g ricotta or Greek yogurt/coconut yoghurt

200g seasonal berries

How to make Preheat the oven to 180C/350F/gas mark 4.

Line a 1kg loaf tin with baking paper.

Cream the butter and sugar in the food processor, add in the egg, dates, vanilla and grated apples and pulse to combine. Sift in the baking powder, bicarbonate of soda and flour with a pinch of salt and the cinnamon.

Fold in the walnuts and raisins and process for five seconds so the nuts and raisins are mixed in well but not too broken up.

Pour the mixture into the tin, smoothing over the top gently, and bake for 50 minutes to one hour, until just cooked through.

To see if the loaf is cooked, insert a skewer in the middle – if it comes out clean, it is done. Leave the loaf to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Top with the sesame seeds. Cut into inch-thick slices and toast. Serve with the ricotta/yoghurt and berries.

From the book: Ready, Steady, Glow by Madeleine Shaw £20