Tiny splash (Tiny splash )hot water(just to thin out the jam, don’t use too much!)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the maple syrup to the same bowl along with the vinegar, cinnamon, orange zest, grated apples, raisins, almond milk and ground almonds
Sift in the flour, baking powder and bicarbonate of soda and mix well
Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
For the cross:
Mix together the flour and the water in a small bowl until you get a smooth, fairly thick paste (add the water a tiny bit at a time so you don’t add too much)
Transfer the mixture into a piping bag with a round nozzle
Pipe the flour paste in a vertical line down the length of the loaf and then do three horizontal lines at even intervals
Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, transfer to a wire rack to cool
As soon as you’ve transferred the loaf to a wire rack, mix together the apricot jam and hot water - the water is just to thin out the jam, so don’t use too much!
Use a pastry brush or the back of a spoon to evenly brush the jam mixture all over the top surface of the loaf
Leave to cool and dry completely before slicing
Keeps covered in the fridge for up to a few days - best reheated in the toaster!
*The acidity of the vinegar is essential as it reacts with the alkaline bicarbonate of soda (baking soda). If you don't have vinegar, substitute it with 1 tablespoon lemon juice.**You can alternatively use almond flourTip: Leave to cool and dry completely before slicing.Keeps covered in the fridge for up to a few days - best reheated in the toaster!