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.
Servings: 10snack size
½ cup dried fruit (e.g. apricots and sultanas)
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.