This week saw the baker’s bread-based abilities enriched with advanced dough.
Sneaky tactics were employed during the technical as Nancy got a rise out of Paul, doubling her dough in a microwave – dangerous!
We loved the delicious doughnuts – particularly Luis’ alcoholic offerings and the hidden swirl breads elicited more than a few gasps of surprise and pangs of jealousy (we are now firmly sat in Chetna’s camp).
This week our Nutritional Therapists have decided not to try and compete – opting instead for a delicious, simple (and quick!) fruit cake – hey, we have nothing to ‘prove’!
Super simple Gluten and Grain free Fruitcake
You will need
- 100g dates, chopped
- 180g almond flour
- 100g raisins
- 100g dried cranberries
- 100g chopped walnuts
- 4 eggs (to go egg free, add 60g applesauce, 1 tbsp flax seeds and 3 tbsp water)
- 2 tbsp coconut oil
- 1 tbsp honey
- 1 tbsp vanilla extract
- 1 tbsp orange or lemon zest
- ½ tsp sea salt
- ½ tsp baking soda
- 2 greased mini loaf tins
What to do (it’s so easy!)
- Preheat the oven to 180o
- In a big bowl, mix the almond flour, salt and baking soda
- Stir in your dried fruit and nuts
- In a separate bowl, mix the eggs (or egg substitute) oil, honey, orange zest and vanilla
- Combine the wet ingredients with the flour mix
- Divide the mix between the two greased loaf tins
- Place in the oven and bake for 20 – 30 minutes (to test, place a clean knife in the loaf, if there is wet mix on it when remove it needs more time.)
- Cool on a wire rack and serve with an afternoon cup of tea.
If you love baking, but it doesn’t seem to love you back, you might be experiencing food intolerance. To find out more and discover which foods could be causing you dietary dramas why not try our FirstStep test.