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.
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: 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!