Hearty Barley Fruit Bread

• Nonstick cooking spray
• 96 g ( 1/2 cup) Sucanat
• 149 g (1 cup) dried figs, chopped
• 80 g ( 1/2 cup) raisins
• 3 ounces (85 g) diced candied orange peel
• 120 g (1 cup) walnuts, coarsely chopped
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• Heaping 1/4 teaspoon grated nutmeg
• 210 g (1 3/4 cups) barley flour
• 16 g (2 tablespoons) arrowroot powder or cornstarch
• 2 teaspoons baking powder
• 1 cup (235 ml) vegan milk
• 120 g ( 1/2 cup) plain or vanilla-flavored vegan yogurt

1. Preheat the oven to 350F (180C, or gas mark 4).
2. Lightly coat an 8 x 4-inch (20 x 10 cm) loaf pan with cooking spray.
3. In a large bowl.
4. combine the Sucanat, figs, raisins, orange peel.
5. walnuts, salt.
6. cinnamon, nutmeg, flour, arrowroot powder or cornstarch, and baking powder.
7. In a medium-size bowl.
8. whisk together the milk and yogurt.
9. Pour the wet ingredients onto the dry, and stir until combined.
10. scrape into the prepared pan and bake for 50 minutes, until golden brown and firm on top.
11. Carefully remove from the pan and place on a wire rack.
12. Let cool completely before slicing.
13. This bread will keep well for at least a week, tightly wrapped in foil.
14. It also freezes well.

nonstick cooking spray, raisins, candied orange, walnuts, salt, ground cinnamon, nutmeg, barley flour, arrowroot powder, baking powder, milk, vegan yogurt

Taken from www.cookstr.com/recipes/hearty-barley-fruit-bread (may not work)