Sweet Jam and Nut Loaf (Egg-Free, Dairy-Free)
A simple, hearty loaf without eggs or dairy. Jam adds sweetness and moisture, while nuts give it structure and bite.
- Time
- 40 min
- Serving
- 349 kcal
- Ingredients
- ≈ $0.24
- Protein
- 6 g
Ingredients
- 1 Wheat flour 40 g
- 2 Jam 25 g
- 3 Sugar 10 g
- 4 Sunflower oil 6 ml
- 5 Baking soda 1 g
- 6 Vinegar 9% 3 ml
- 7 Walnutspack 150 g ≈ $4.00 9 g
- 8 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix jam, sugar, oil, a pinch of salt, and 50 ml water in a bowl.
Stir in flour and chopped nuts until a thick batter forms.
Fizz baking soda with vinegar, then fold into the batter quickly.
Transfer to a small greased loaf pan and level the top.
Bake at 350°F (180°C) for 30–35 minutes, until the top springs back and a skewer comes out clean.
Tips
- Why it works
- Quench the baking soda with vinegar right in the batter so no lumps remain and the gas does not escape. If you mix it in advance, the batter will not rise.
- Substitutions
- Instead of walnuts, take hazelnuts (10 g). They are cheaper but taste more bitter. Instead of sunflower oil, use olive oil (6 g), but the flavor will change.
- Common mistakes
- If the cake does not bake until the top is firm, the inside stays raw and sticky. Check with a skewer: it should come out dry.
- Storing and reheating
- Keep in the fridge for 3 days, warm in the microwave for 20 seconds, covering the plate. Do not freeze, the cake will turn crumbly.
- Serve with
- Serve with unsweetened tea as an afternoon snack or after lunch when you want something sweet but light.
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