Welcome to the first recipe from my We Wish You a Healthy Christmas series! Between now and Christmas, I will be sharing my favourite Christmas appetizers, entrees, mains and dessert recipes with you. Every recipe is healthy and will be gluten, dairy and refined sugar free. I will also include some vegan and paleo options.
For my first recipe I am very excited to be sharing my Gluten Free Christmas Fruit Cake with you. This is the one and only recipe from eCookbook "BecomingSweet" that I will be sharing on the blog - and it is an absolute winner.
Desserts have always been high on the agenda during Christmas and the festive season. In the past, I would normally eat any dessert that was offered to me (despite having being lactose intolerant and gluten sensitive) and would then suffer the consequences afterwards. Having immense tummy pain and bloating is not a great way to spend your Christmas! The last few festive seasons been a little different as I have started making gluten and dairy free desserts and avoiding the ones that do not agree with me.
I have been experimenting with a gluten free version of a traditional Christmas cake for a while now, and I firmly believe that this version is a good as the more traditional version. If you want to be a little naughty, I have also added instructions to make it just a little alcoholic :)
Gluten Free Christmas Fruit Cake
- 1 cup almond flour
- 1/2 cup coconut flour, sifted
- 1/2 cup coconut sugar
- 1/2 tablespoon gluten free baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup raw walnuts, chopped
- 1/2 cup raw pecans, chopped
FRUIT + WET INGREDIENTS
- 1 + 1/2 cups dried fruit
- Zest and juice of 1 orange
- 3 tablespoons coconut oil, melted
- 3 large eggs
- 1 teaspoon vanilla extract
Pre-heat oven to 150C/300F (fan forced) and line square spring form pan (20cm) with baking paper.
Add all dry ingredients to a large mixing bowl, mixing well to combine. Add fruit and wet ingredients to another mixing bowl, mixing well to thoroughly combine. Pour wet mixture into dry mixture and mix through.
Place batter into the spring form pan and smooth with spatula to ensure evenness. Place in the oven and bake for approximately 60 - 70 minutes or until a skewer comes out clean. You may need to cover the top with foil to prevent over-browning.
Cool for 20 minutes and then remove from pan and place on a baking rack to cool completely.
If are planning on soaking the Christmas Fruit Cake in liqueur, then I suggest once the cake has cooled, poke some holes in it with a fork or a skewer, then drizzle 1/4 cup of your preferred liqueur over it and allow the cake to absorb it. Then wrap the cake in a double sheet of greaseproof paper and also a double sheet of tin foil, making sure you can easily access the top of the cake. Then store in an airtight container for 2-6 weeks and drizzle more liqueur over it during this time.