INGREDIENTS

475g wholemeal spelt Four

1 tdp baking powder

1tsp bicarbonate of soda

1 tsp sea salt or fine himalayan salt

50 – 75g dried friut of your choice (raisins, sultanas, mango etc)

150 – 200g of mixed seeds of your choice (sunflower, pumpkin and flax work well)

I tablespoon of black strap molasses or honey or date syrup (flavour will vary accordingly)

550mil tepid water (I use 300ml of boiling to mix the sweetener in until well dissolved then top up with 250ml of cold)

METHOD

oven on 180 deg c

mix all the dry ingredients together in a bowl

blend water and sweetener together as described above

mix the two together then spoon into a greased lined 20cm loaf tin

bake for an hour

delish served with butter or non dairy spread and some sugar free jam such as St Dalfour x

especially good on lazy weekend mornings