<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=1636347303346502&ev=PageView&noscript=1"
There is nothing like cake at Christmas time, but for people that have dairy and gluten intolerance’s or seek a healthier option – I’ve come up with a solution. My Christmas cake is as delicious as any out there, but it’s packed with super nutrition and is free from gluten, dairy and refined sugar – and all the family will love it! So now you can have your cake and eat it, guilt free.
Ingredients for a large cake (12 slices);
1 cup almonds, soaked for at least 1 hour and water discarded
1 cup mixed seeds (I like using pumpkin seeds, sunflower seeds and hemp seeds)
½ cup of walnuts
¼ cup raisins or Incan berries
¼ cup of goji berries
¼ cup of dried cranberries (without sulphur dioxide)
1 cup pitted dates
1 tbl maple syrup
½ tsp ground cinnamon
½ tsp mixed spic
1 tbl grated orange zest
3 tbl coconut butter melted
1 cup cashews, soaked for at least 30 mins
½ tin coconut milk
1 tsp grated orange zest
1 tsp ground cinnamon
3 tbl maple syrup or agave nectar
½ tsp vanilla extract or vanilla pod extract
Place the seeds and nuts into a food processor and blend until it has broken down into a biscuit-like consistency. Then, add the remaining ingredients and blend until all of the fruit is broken down and you have a dough-like consistency. Pour into a silicon mould and press firmly down with your hand making a firm base. Place in the freezer while you make the topping.
First, place the cashew nuts, coconut butter, maple syrup and coconut milk into the food processor and blend until creamy. Then add in the vanilla, cinnamon and orange zest and re-blend until mixed in. Pour this over the base and spread out evenly. Place the cake back in the freezer to set for 30 mins.
You can keep this cake in the freezer covered until the day you want to eat it. Take it out 1 hour prior to eating and leave to defrost. Serve chilled with some grated orange zest and enjoy a healthy and delicious Christmas.