... and then serve This is the loaf (known as Sultana Soul Loaf) that was demonstrated to us by Stacey, Head Chef, at the wonderful cooking class we attended at Gwinganna as part of the program at the Retreat we attended earlier this year. This recipe is so quick to pull together and can be adapted to cater for nut free (substituting sunflower seeds for the nuts, but we were told coconut flour combined with desiccated coconut works well too, but I haven’t tried that yet). Raw cacao powder can be added for a chocolaty fix (add 2 to 4 tbls depending on personal taste), and any form of dried fruit or fresh berries can be used. For extra flavour you can add the zest of an orange, and for variety add grated carrot or zucchini (but squeeze the zucchini first to remove any excess liquid). Stacey also suggested that the zucchini with the raw cacao is a lovely combo … ummm! Definitely worth trying! So the message we were left with is to play around with the recipe and create your own version … so I have adapted it for a Thermomix, added a little more spice, along with the zest and juice of a lemon. The loaf keeps well for a week, is great toasted, and it can be made ahead and frozen for future use.