White Fruitcake

When you're in the mood for something naturally sweet and hearty, this hits the spot. Makes a great breakfast, too. Use gluten-free oats to make this gluten-free.

White Fruitcake (serves 6)

Preheat oven to 350F/180C.

Soak 1 1/2 c /350 g oatmeal in 1 c /250 g(plant-)milk while you assemble the other ingredients.

Use wax or parchment paper to line a 6"X8"/15x20cm loaf pan or 8"X8"/20X20cm cake pan OR lightly oil it. Set the pan aside.

In a medium bowl mix together all ingredients.

• 1 apple, cored and chopped into small pieces. (Not/peeling the apple is up to you.)
• 2 small or 1 1/2 larger bananas, mashed
• 1 c walnuts (or other nuts), chopped
• 1 T date syrup or maple syrup 
• 1 tsp vanilla, optional
• dried fruit, finely chopped, option

Lightly tap the batter into the prepared baking pan. Bake for 40 minutes. Let cool in the pan or eat hot.

Refrigerate up to 6 days or freeze for later.

Rating: 4/5

Taste: mildly sweet

Colories: 300 calories

Time to prepare: 10 minutes plus 40 to bake

Tea: chai or black