Hunter’s Fruit and Nut Bread – Apples, Cranberry, Dates, Figs, Apricots, Walnuts, Pecans, and Such

This is a recipe I created from scratch by trial and error.

(Note: This recipe contains no eggs, refined white flour or white sugar.)

2 Cups Whole Wheat Flour – As unprocessed as you can find it
3 Cups of Raw Oatmeal
1 Cup of Brown Sugar, or Honey, or Raw Cane Sugar or Molasses
1 Tablespoon of Baking Powder
1 Tablespoon of Baking Soda
2 Cups of Walnuts
2 Cups of Pecans
1 Cup sliced Almonds
4 Large Red Delicious Apples – Peeled and cut in slices, dices or chunks(You may substitute 4 to 6 Bags of dried fruit)
2 Tablespoons of Ground Cinnamon
1 Tablespoon of Allspice
1 Tablespoon of Vanilla
1 Cup of Plain Yogurt
1 Cup of Half and Half
1-3 Cups of Whole Milk Depending on Amounts of Other Ingredients…I say this because I do not use measuring utensils when I cook.  I rely on my eye, intuition, and experience.

Mix Flour with Baking Soda and Baking Powder, add Oats, Walnuts and other ingredients and stir until a thick batter is formed. Should be about as thick as cookie batter or cornbread batter. Butter and Flour a large baking dish and spoon in. Cook in 405° Oven for 55 Minutes.

This is very healthy and hearty bread and at first, may seem a bit expensive to make. However, we cut ours into 6-8 large chunks, wrap them in wax paper or tin foil and freeze for later use. One chunk will generally last a week for two people to have with with coffee in the mornings.

Substitute the apples with four bags of dried fruit if you like, say chopped apricots, figs, cherries, and cranberries and such.

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Who was it said the human race is divided into guests and hosts, well I’m a host, not a guest. I don’t like being a guest. I like being a host.

— John Aspinall – The Clermont Club