Fruit and Nut Energy Loaf (Paleo, SCD, GAPS)

This naturally sweetened energy-boosting loaf is jam-packed with nuts and dried fruit. You can use whatever combination of nuts and dried fruits you prefer, but my favorites for this loaf are hazelnuts, pecans, almonds, and walnuts with the dried-fruit addition of raisins, dates, and figs. I like to make multiples of this recipe as these loaves freeze beautifully and are so handy to have ready-to-go at a moment’s notice. A slice of this loaf is a great addition to your lunch box! Note: it is important that you do not cut into this loaf until it has cooled completely.

Ingredients

Directions:

1. Preheat oven to 350°F.
2. Toasting nuts (This step is optional but entirely worth the effort as it improves both the texture and the flavor of the loaf): As the oven preheats, spread the nuts on a baking sheet for toasting. Hazelnuts and almonds take about 12 minutes to toast while other nuts like pecans and walnuts take 5 minutes less. So, start with the nuts that need more time in the oven and just add the other nuts to the baking sheet a few minutes later.
3. Line a loaf pan with parchment paper (see notes).
4. Chop nuts after toasting (once cooled you can quickly chop them in a food processor – don’t over-process!).
5. Reduce the temperature of the oven to 325°F.
6. In a large bowl, mix eggs well. Add honey, coconut oil, and vanilla extract.
7. Mix dry ingredients in a bowl.
8. Add dry ingredients, including chopped nuts and dried fruits to the wet ingredients and mix until well combined.
9. Scoop the mixture into the prepared loaf pan and even out the top with a spatula.
10. If desired, sprinkle shredded coconut on the top of the loaf.
11. Bake @ 325°F for 40 minutes.
12. Ensure the loaf is completely cooled before cutting it with a sharp, serrated knife.

Recipe Notes:

• To line a loaf pan with parchment paper, start by flipping your loaf pan upside-down. Then, get a piece of parchment paper that hangs roughly 3 inches over the base on all sides. Fold the edges of the parchment paper over the ends, as if you were wrapping a gift, folding in the corners. Then, lift your shaped parchment off the pan, flip your pan right-side up, and plop the shaped parchment paper liner into the pan. It should fit snuggly with no creases (you can also apply the same technique to 8×8-inch and 9×13-inch pans).
• Use whatever combination of nuts you prefer: pecans, walnuts, hazelnuts, almonds. Note: peanuts are a legume and are not starch-free.
• Use whatever combination of dried fruits you prefer: raisins, figs, dates, etc. Note: cranberries can test starchy.