Fruit Spelt Loaf

Fruit Spelt Loaf

Ingredients
480g of wholemeal spelt flour
1 tsp of gluten free bicarbonate of soda
1 tsp of gluten free baking powder
1 tsp of Himalayan rock salt
1 tbsp of pure organic honey
50g of chopped apricots
50g of dried cranberries
80g of pumpkin seeds
1 pint of warm water
Method
Combine all of the ingredients in a mixer until well mixed. Then pour the mixture into a lined or oiled loaf tin and bake in an oven on gas Mark 5 for around 45/50 minutes.
Allow to cool then store in an air tight container and keep in the fridge.