Fruit Nut Loaf

Serves 8-10

Time 1 hour

Ingredients

⅓ cup extra virgin olive oil

½ cup milk

3 eggs 

Zest & juice of an orange

1 cup wholemeal flour

1 cup rolled oats 

1 tsp baking powder

1 tbsp mixed spice 

½ cup monk raw sugar mix 

½ tsp salt 

1 cup macadamias 

1 cup pecans 

Ricotta Orange Cream

1 cup ricotta

Zest & juice of ½ orange

Honey, to serve (optional)

Method

Preheat the oven to 180°C. Line a loaf tin with baking paper.

In a mixing bowl whisk together the oil, milk, eggs, orange zest and juice. 

In a second bowl sift the flour and add the oats, baking powder, mixed spice, monk sugar mix, salt and nuts. Mix to combine.

Add the wet ingredients to the dry and fold until just combined. Pour into the lined tin and bake for 45 minutes or until a skewer comes out clean and the top is nicely golden brown. Leave it in the tin for a couple of minutes and then turn out onto a wire rack to cool. 

Mix the ingredients for the ricotta cream and top a slice of the loaf (fresh or toasted). Drizzle with a little honey for a sweeter treat.