LOVIN' LIFE... Grain Free


Grain Free Fruitcake


Category

Grain Free Fruitcake
Yields1 Serving

Ingredients

 ½ cup white wine
 ¼ cup sherry
 ½ cup dried cranberries
 ½ cup raisins
 ½ cup chopped dried apricots
 ¼ cup candied ginger
Dry Ingredients
 ½ package of any California Country Gal baking mix, about 1 1/2 cups
 Sweetener to equal 1 cup sugar (I used 1/2 cup erythritol and 1/2 teaspoon pure monk fruit)
 1 tsp cinnamon
 ½ tsp allspice
 ½ tsp nutmeg
 ½ tsp cloves
 ½ cup pecans
 ½ cup pistachios or walnuts
Blender Ingredients
 1 cup eggs (about 5 large)
 1 thin-skinned orange, roughly chopped, with skin
 1 medium-sized banana
 1 tsp lemon juice
 1 tbsp vanilla extract
 1 tsp almond extract

Directions


1

In a small saucepan, combine the liquids, add the fruit and warm on the stove. Cover and let set for an hour.

2

Preheat oven to 375­°

3

Coat a loaf pan (about 5 x 8 inch) with coconut oil or ghee.

4

In a medium-sized bowl, whisk together the Dry Ingredients.

5

Add the Blender Ingredients to your blender... blend until mostly smooth, about 40 seconds.

6

Stir the Blender Ingredients and the Fruit Mixture with the liquids into your Dry Ingredients.
*Stir until well mixed.

7

Pour the batter into the prepared loaf pan and place on the middle rack of the oven.
Reduce the heat to 350°.

8

Bake until a toothpick inserted in the middle comes out clean, about 50-55 minutes.

9

Cover with foil or parchment paper if it begins to brown too much, as ovens vary.

Ingredients

 ½ cup white wine
 ¼ cup sherry
 ½ cup dried cranberries
 ½ cup raisins
 ½ cup chopped dried apricots
 ¼ cup candied ginger
Dry Ingredients
 ½ package of any California Country Gal baking mix, about 1 1/2 cups
 Sweetener to equal 1 cup sugar (I used 1/2 cup erythritol and 1/2 teaspoon pure monk fruit)
 1 tsp cinnamon
 ½ tsp allspice
 ½ tsp nutmeg
 ½ tsp cloves
 ½ cup pecans
 ½ cup pistachios or walnuts
Blender Ingredients
 1 cup eggs (about 5 large)
 1 thin-skinned orange, roughly chopped, with skin
 1 medium-sized banana
 1 tsp lemon juice
 1 tbsp vanilla extract
 1 tsp almond extract

Directions

1

In a small saucepan, combine the liquids, add the fruit and warm on the stove. Cover and let set for an hour.

2

Preheat oven to 375­°

3

Coat a loaf pan (about 5 x 8 inch) with coconut oil or ghee.

4

In a medium-sized bowl, whisk together the Dry Ingredients.

5

Add the Blender Ingredients to your blender... blend until mostly smooth, about 40 seconds.

6

Stir the Blender Ingredients and the Fruit Mixture with the liquids into your Dry Ingredients.
*Stir until well mixed.

7

Pour the batter into the prepared loaf pan and place on the middle rack of the oven.
Reduce the heat to 350°.

8

Bake until a toothpick inserted in the middle comes out clean, about 50-55 minutes.

9

Cover with foil or parchment paper if it begins to brown too much, as ovens vary.

Grain Free Fruitcake


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