Pre-heat oven 220 C (425 F). Combine all the dry ingredients in a bowl including the flour, oats, ground almonds, baking powder, salt, sugar and xanthan gum. Add the dried fruit and mix well. Combine all the wet ingredients including the creme fraiche, yoghurt and milk into a bowl. Add the wet ingredients into the dry ingredients and combine until you form a wet sticky dough. Turn the dough out onto a lightly floured board and gently bring it together into a ball. Try not to overwork the dough. Flatten the ball into a round disc approximately 1.5 cm thick. Using a sharp knife, cut the dough into strips and then cut each strip in half. Gently roll these into a log shape and then place on a lined or greased baking sheet. Brush each log with a little water and then sprinkle generously with demerara sugar. Bake 10- 12 minutes until golden. Remove from the oven and leave to cool for a few minutes before transferring them to a wire rack.
These fruity logs freeze well. Allow them to cool completely and then wrap in tin foil or pack in air tight containers and freeze until needed.
If you prefer not to use gluten free oats, you can replace the oats with ground almonds.
Dried cranberries, apricots cut into small chunks and dried cherries work well in the recipe. You can also add chunks of dark/plain chocolate along with the dried fruit to make these a little decadent but still wholesome.
these are delicious hot out
these are delicious hot out of the oven - they're a good balance between sweet but not too sweet