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
- Preheat oven to 190 degrees
- Add figs, dates, orange and water to a saucepan and bring to the boil – gently stirring
- Simmer until the water has evaporated and a thick paste forms, remove from heat then stir through coconut oil and set aside to cool
- Once cooled, place mixture in a food processor until smooth
- 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.
- 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.
- Cover both pudding and tray with foil completely – so no steam can release!
- Pop in the oven for abut 1 1/2 hours
- Carefully remove from the oven, and allow to foil to come away (there will be hot steam!)
- Loosen the edges around the pudding to then turn it upside down to release from the bowl
- Serve with hot vanilla bean sauce, co-yo yoghurt or vanilla coconut ice cream!