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Fruit & nut toasts
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Makes: 25 - 30
50g light brown soft sugar
75g plain flour
75g spelt or wholemeal flour
1 tsp bicarbonate of soda
½ tsp ground cinnamon
200g mixed fruits and nuts
200ml semi-skimmed milk
1. Preheat the oven to 200ºC, gas mark 6 and line a 900g loaf tin with baking parchment or a tin liner.
2. In a large bowl, stir together all the dry ingredients, including the mixed fruit and nuts. Add the milk and stir well – you’re looking for thick batter rather than a dough.
3. Tip the mixture into the lined tin, level the top with a spatula and bake for 45 minutes, or until a skewer inserted comes out clean. Allow to cool completely in the tin. You can enjoy this as bread at this stage, but I prefer it as crunchy crackers. Read on if you are the same.
4. Place the loaf into the freezer for at least 2 hours, or until solid. Preheat the oven to 180ºC, gas mark 4. Use a sharp and/or serrated knife to cut the loaf into thin slices. Arrange on a large baking tray and bake for 15-20 minutes, turning once halfway through. They should be deep brown in colour and feel dry to the touch. Allow to cool completely (they will fully harden as they do so), then store in an airtight container for up to 1 week. Serve with the gooiest cheese you can find. I like Tunworth or Bix – both amazing British cheeses available from selected Waitrose stores.
Martha’s tip You can pack these toasts full of whatever dried fruits and nuts you like. They are a cost-effective way to enjoy premium crackers, and the loaf can stay frozen for up to 1 month, to slice and bake when needed.
Typical values per serving:
(making 25, without cheese) vegetarian
This recipe was first published in October 2021.