Recipe: Refined Sugar Free Christmas Cake

Most Christmas cakes are packed full of gluten and refined sugar and contain hundreds and hundreds of grams of dried fruit.
While I’m a big believer that Christmas cake shouldn’t be sans fruit altogether, there is a way to make it low in sugar and of course, gluten-free and refined sugar free.
Here it is, courtesy The Natural Nutritionist. Enjoy.
Prep Time1 hr
Cook Time30 mins
Resting Time10 mins
Course: Snack
Servings: 10 snack size
Calories: 300kcal
Cost: $20

Ingredients

  • ½  cup  dried fruit (e.g. apricots and sultanas)
  • 30 ml sherry
  • 2 cups hazelnut meal
  • 2 tbsp nutmeg

Instructions

  • Soak dried fruit in sherry overnight.
  • Preheat oven to 18O°C.
  • Combine meals, spices, baking powder, salt and vanilla pod in a large bowl.
  • Stir through soaked dried fruit.
  • Beat eggs and add to dry mix with coconut oil and rice malt syrup. Add water and stir well.
  • Spoon in a square cake tin lined with baking paper and bake for 30-40minutes or until it passes the skewer test.
  • Remove from oven and allow to cool slightly.
  • Remove from tin and top with almonds. Continue to cool on a wire rack before slicing. Best served warm.

Notes

Substitute the eggs with a banana!