Apricot & Fig Fruit Loaf

INGREDIENTS

1 can apricot nectar
2 cups gluten free self-raising flour
100g pine nuts
100g pecans, chopped

100g almond meal
1tsp Cinnamon
300g dried figs
200g dried apricots, sulphur free
200g fresh pineapple

METHOD

Preheat the oven to 160 degrees Celsius and line or grease loaf tin.

In a large mixing bowl add all fruit and nuts and mix thoroughly. Stir through apricot nectar.
In a separate bowl mix cinnamon, almond meal and flour together. Gradually add dry mix to wet mix, stirring all the while.
Pour mix into loaf tin and bake in fan forced oven at for approximately 1 hour or until skewer comes out of the centre clean.
Cool for 5 minutes in loaf tin before transferring to cooling rack to cool completely.
Serve with whipped dairy free butter for guests at morning or afternoon tea.
Enjoy!