Sorry, you need to enable JavaScript to visit this website.
Change language
Back to recipes


  • RECIPE MAKES: 1 loaf
  • PREP TIME: 1 hour 15 minutes (+ 20 minutes freezing time)
  • COOK TIME: 35 minutes
step 1

Add the fruit and 200ml of the warm water to a bowl and heat in the microwave for 2 minutes, then drain.

step 2

In a jug, mix the remaining warm water, ProZero, psyllium husk, yeast and the almond essence and leave to thicken for 10 minutes.

step 3

In a mixing bowl, rub together the butter, sugar, Fate Low Protein All-Purpose Mix, mixed spice, cinnamon, and ginger with your fingertips until you get a sandy texture.

step 4

Add the ProZero mixture and the fruit and mix until you get a smooth dough. Knead for 5-10 minutes. Cover and leave to rise in a warm place for 45 minutes.

step 5

Add all the ‘marzipan’ ingredients in a bowl and mix well for 10 minutes or until combined.

step 6

Roll the ‘marzipan’ out to a sausage shape to 15cm long and wrap with cling film. Place in the freezer for 20 minutes.

step 7

Once risen, roll out the dough mixture in a sausage shape 20cm long.

step 8

Lay the ‘marzipan’ on top of the dough and push in. Then roll so that the ‘marzipan’ is in the centre of the dough.

step 9

Preheat the oven to 200°C/180°C fan/Gas mark 6.

step 10

Place on a lined baking tray and brush with the melted butter. Bake for 35 minutes or until golden brown.

step 11

Allow to cool completely and serve.

Fate Low Protein All-Purpose Mix and ProZero are foods for special medical purposes and should be used under medical supervision. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.

  • For the bread
  • 100g Mixed dried fruit
  • 280ml Warm water
  • 80ml ProZero
  • 6g Psyllium husk
  • 7g Yeast
  • 1 tbsp Almond Essence
  • 40g Butter
  • 25g Sugar
  • 250g Fate Low Protein All-Purpose Mix
  • 1 tsp Mixed spice
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • 10g Butter, melted
  • For the ‘marzipan’
  • 25g Fate Low Protein All-Purpose Mix
  • 25g Cornflour
  • 50g Icing sugar
  • 40g Butter, soft
  • 1 tbsp Almond Essence