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a loaf of welsh fruit bread (bars brith) in a white dish atop a blue and white background
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5 from 5 votes

Vegan Gluten-Free Welsh Fruit Bread (Bara Brith)

Vegan gluten-free Welsh fruit bread (bara brith) gets a makeover but retains its wonderful flavor. Ths version is made with a combination of almond flour and chickpea flour.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Bread
Cuisine: Welsh, British
Keyword: gluten-free Welsh fruitcake, grain-free bara brith, grain-free vegan bara brith, grain-free vegan fruitcake, vegan bara brith, vegan gluten-free bara brith, vegan gluten-free fruitcake, vegan gluten-free wellsh recipe, vegan Welsh recipe, Welsh recipe
Servings: 1 loaf
Author: Camilla

Ingredients

  • 2 cups 473 mL boiling water
  • 3 black tea bags strong black tea
  • Peeled zest of 1 small orange
  • 1-1/2 cups mixed chopped dried fruit e.g., apricots, raisins, cherries, dates
  • 1 and 1/2 cups 180 g chickpea flour, sifted if lumpy
  • 1 and 1/4 cups 140 g blanched almond flour
  • 1/2 cup coconut sugar or packed brown sugar
  • 2 teaspoon baking powder grain-free, as needed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup 60 mL vegan (plant-based) butter, melted
  • 2 teaspoons lemon juice or vinegar

Instructions

  • In a large bowl combine boiling water, tea bags and orange zest. Let brew for 5 minutes.Remove tea bags and zest. Add the dried fruit and let sit for at least 30 minutes or up to overnight. Do not drain
  • Preheat oven to 350°F (180C). Line a 9x5-inch (22.5x12.5 cm) baking pan with parchment, letting paper overhang on sides. Lightly grease or spray (with nonstick cooking spray) the paper.
  • In a large bowl whisk together the chickpea flour, almond flour, coconut sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom and nutmeg. Add the soaked fruit and tea (all the liquid), melted plant butter, and vinegar, stirring until well-blended.
  • Spread batter into prepared pan.
  • Bake in preheated oven for 55 to 60 minutes until a toothpick inserted in the center of the bread comes out clean. Transfer to a wire rack and cool completely in the pan. Use paper overhang to remove bread from pan. Cut into 16 slices.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 1 week, the refrigerator for 2 weeks, or the freezer for up to 6 months.
Butter Tip: An equal amount of vegetable oil can be used in place of the plant butter, or regular butter if not vegan.

Nutrition

Serving: 1/16 of loaf | Calories: 108kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 173mg | Fiber: 2g | Sugar: 18g