Gluten-Free Holiday Fruitcake
Cook time: 1 hour 15 minutes
Servings: Serves 10, makes 1 loaf
INGREDIENTS
¾ cup boiling water
1 teabag Pau D’Arco Tea
½ cup organic cranberry juice
½ cup Beet Sugar, Organic
¼ cup Monk Fruit with Erythritol, Organic Powder
¼ cup Mango Slices
½ cup Apricots, Unsweetened & Organic
chopped
¼ cup Papaya Spears
1 ¼ cups Gluten-Free Baking and Pancake Mix
¾ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon Virgin Coconut Oil in Glass Jar, Organic
1 egg
1 cup Walnuts, Raw & Unsalted
chopped
Poor fruitcake. In America it’s gotten such a bad rap over the years, thanks primarily to mass-produced fruitcakes that tend to linger for many holidays, until no one remembers their age. NOW is giving the fruitcake its just deserves with this Gluten-Free Holiday Fruitcake recipe. After you’ve tried this fresh fruitcake made with apricots, mango and papaya, you’ll never view fruitcake the same again.
DIRECTIONS
- Preheat oven to 325° F and grease a 9×5 loaf pan.
- Steep teabag in boiling water for 5 minutes.
- Place Organic Beet Sugar, apricots, mango, and papaya in a large bowl. Pour in cranberry juice and hot tea. Set aside until cooled to room temperature.
- Sift together baking mix, cinnamon, nutmeg, cloves, salt, and baking soda and set aside.
- Stir coconut oil and egg into fruit mixture. Mix well.
- Add dry ingredients and stir batter until just moistened.
- Fold in walnuts.
- Pour into prepared loaf pan and bake for 1 hour 15 minutes.
NUTRITIONAL INFORMATION
Serving Size: 1 slice (91 g or 1/10 of the loaf)
Calories: 190
Total Fat: 7 g
Saturated Fat: 1 g
Protein: 4 g
Total Carbohydrate: 41 g
Dietary Fiber: 2 g
Cholesterol: 20 mg
Iron: 1 mg
Sodium: 350 mg
Calcium: 63 mg
