Cranberry, fig and almond loaf with goat’s cheese and avocado

{ MAKES 9 X 30 CM [3½ X 12 INCH] LOAF }

butter, for greasing, plus extra to serve (optional)

200 g (7 oz/2 cups) almond meal, plus extra for dusting

pinch of sea salt

¼ teaspoon gluten-free baking powder

2 ripe bananas, mashed

60 ml (2 fl oz/¼ cup) coconut milk

2 large eggs

95 g (3¼ oz/½ cup) dried figs, chopped

75 g (2¾ oz/½ cup) dried cranberries

1 teaspoon orange zest

1 teaspoon vanilla powder

140 g (5 oz/1 cup) mixed chopped nuts and seeds (e.g. slivered almonds, pistachio nut kernels, walnuts, hazelnuts, sunflower seeds, pepitas/pumpkin seeds), plus extra to decorate

avocado or butter and goat’s cheese, to serve (optional)

Preheat the oven to 180°C (350°F). Grease a 9 × 30 cm (3½ × 12 inch) loaf (bar) tin with butter and line it with baking paper.

In a medium bowl, combine the almond meal, salt and baking powder, and mix well. In a separate bowl, combine the banana, coconut milk and eggs, and whisk until smooth. Fold the dry ingredients into the wet ingredients until thoroughly combined. Fold in the figs, cranberries, orange zest, vanilla, nuts and seeds.

Spoon the mixture into the prepared tin and sprinkle with the extra nuts and seeds. Bake for 40 minutes, or until a knife inserted into the centre comes out clean. Cool the loaf in the tin for 1 hour.

For breakfast, serve toasted and smothered with avocado or butter and goat’s cheese.