Sweet Mini Nut Loaves //

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Like it or not, Christmas is just around the corner. I’m trying to put together some delicious bakes to give as gifts this year, as well as trying to assemble hampers to sell. It’s been fun taste testing all the lovely things, and my Pinterest is overflowing with delicious ideas. There’s just not enough time in the day!

When asked by Wren Kitchens to create a recipe, themed around a ‘Christmas with a twist’ idea, my first thought was a sweet, cakey version of our family classic, nut roast. Growing up vegetarian, nut roast was a staple of every Christmas. My Mum’s recipe changes every year, and she generally just throws in whatever she has handy, but it’s always nutty, oaty, and delicious, and a real festive favourite for me. It’s got hazelnuts in it, but you could substitute them for any nuts you like. Same with the cranberries and fruit. You can bake it in a large loaf tin, or in little baby tins, which would make a lovely homemade gift! Check out all the recipes here!

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Sweet Nut Loaf Cakes

2 eggs

175g caster sugar

175ml oil

125g self raising flour

100g rolled oats

50g cranberries

20g mixed peel

50g coarsely ground hazelnuts

Zest of one orange

Pinch salt

1 tsp vanilla extract

5g cinnamon

Pinch of nutmeg

100g natural yoghurt

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. Pre-heat your oven to 160c, and grease and line 8 mini loaf tins, or one larger one.

. In a mixer beat together the eggs, sugar and vanilla for several minutes, until light and fluffy. Weigh out all your flour and spices together.  Slowly add the oil. Fold through your dry fruit, zest, and then yoghurt.

. Pour into your pre-prepared tins, and bake for 20 – 25 minutes on the middle shelf, until a skewer comes out clean. Allow to cool in the tins on a rack. Perfect with a glass of mulled wine!

This post was made in collaboration with Wren Kitchens, who asked me to participate in their Christmas blog campaign. All the fabulous recipes are available to view here! I was not paid to write this post.

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