Gluten Free Christmas Cake

It’s the most wonderful time of year … to eat delicious food!

Ingredients

• 350g Flannerys Almond Meal
• 4 eggs, lightly beaten
• 200g Flannerys Organic Apricots, roughly chopped
• 100g Flannerys Organic Figs, roughly chopped
• 300g Flannerys Organic Medjool Dates
• 1 cup Flannerys Organic Currants
• 1/3 cup Flannerys Organic Coconut Oil, melted
• 1 1/2 Organic Oranges, roughly chopped and include the peel!
• 1/14 cups filtered water
• 2 tsp vanilla essence or powder
• 1 tbs cinnamon
• 1 tsp allspice
• 1/4 tsp cloves
• 1 tsp ground nutmeg
• a pinch of Flannerys Himalayan Salt

Method

1. Preheat oven to 190 degrees
2. Add figs, dates, orange and water to a saucepan and bring to the boil – gently stirring
3. Simmer until the water has evaporated and a thick paste forms, remove from heat then stir through coconut oil and set aside to cool
4. Once cooled, place mixture in a food processor until smooth
5. With the almond meal in a large bowl, create a well and add the fig + date mixture, and add apricots, figs, currants, allspice, cloves, nutmeg and eggs – mixing well to combine.
6. Add mixture into a well greased pudding bowl – which you will then place into a deep baking tray. Fill the tray half way with boiling water.
7. Cover both pudding and tray with foil completely – so no steam can release!
8. Pop in the oven for abut 1 1/2 hours
9. Carefully remove from the oven, and allow to foil to come away (there will be hot steam!)
10. Loosen the edges around the pudding to then turn it upside down to release from the bowl
11. Serve with hot vanilla bean sauce, co-yo yoghurt or vanilla coconut ice cream!