Featured Recipes - Christmas
Egg-Free Fruit Cake
This recipe is also wheat free as it uses ground rice and soya flour. It uses yeast to help the rise and produces a successful large fruit cake.
Ingredients
- 2 heaped tbspn soft brown sugar
- 125g ground rice
- 25g soya flour
- 2 tspn cinnamon
- 2 tspn mixed spice
- ¼ tspn ground nutmeg
- 50g ground almonds
- 7g/ 1tbspn Easyblend instant yeast (milk free)
- 2 ½ tbspn sunflower oil
- 150ml apple juice
- 75g eating apple, cored and chopped
- 40g carrot, sliced
- Few drops almond flavouring
- 100g raisins[1]
- 75g sultanas[1]
- 50g currants[1]
- Grated rind of 2 small lemons
- To Decorate:-
- Icing sugar (most are gf – check)
Preparation
- Preheat the oven to 180C/ 350F/ Gas 4.
- Put all the sugar, ground rice, soya flour, spices and ground almonds into a bowl and mix well.
- Sprinkle in the yeast and oil and stir to combine.
- Warm the apple juice to lukewarm in microwave and pour into the liquidizer with the apple and carrot pieces and blend.
- Pour into the flour mixture and stir well.
- Add the dried fruit and lemon rind. Mix well and spoon into a small (15 – 18cm) cake tin.
- Protect the cake from over-browining by wrapping folded strip of baking parchment around the edge of the tin, and securing with string.
- Bake for an hour on the top shelf. If top of cake starts to overbrown place circle of damp greaseproof paper over the top.
- Leave to cool in the tin before turning out.
- Store wrapped in greaseproof paper in the fridge and eat within a week.
Notes:
Key:
Egg-Free Fruit Cake
This recipe is also wheat free as it uses ground rice and soya flour. It uses yeast to help the rise and produces a successful large fruit cake.
Ingredients
- 2 heaped tbspn soft brown sugar
- 125g ground rice
- 25g soya flour
- 2 tspn cinnamon
- 2 tspn mixed spice
- ¼ tspn ground nutmeg
- 50g ground almonds
- 7g/ 1tbspn Easyblend instant yeast (milk free)
- 2 ½ tbspn sunflower oil
- 150ml apple juice
- 75g eating apple, cored and chopped
- 40g carrot, sliced
- Few drops almond flavouring
- 100g raisins[1]
- 75g sultanas[1]
- 50g currants[1]
- Grated rind of 2 small lemons
- To Decorate:-
- Icing sugar (most are gf – check)
Preparation
- Preheat the oven to 180C/ 350F/ Gas 4.
- Put all the sugar, ground rice, soya flour, spices and ground almonds into a bowl and mix well.
- Sprinkle in the yeast and oil and stir to combine.
- Warm the apple juice to lukewarm in microwave and pour into the liquidizer with the apple and carrot pieces and blend.
- Pour into the flour mixture and stir well.
- Add the dried fruit and lemon rind. Mix well and spoon into a small (15 – 18cm) cake tin.
- Protect the cake from over-browining by wrapping folded strip of baking parchment around the edge of the tin, and securing with string.
- Bake for an hour on the top shelf. If top of cake starts to overbrown place circle of damp greaseproof paper over the top.
- Leave to cool in the tin before turning out.
- Store wrapped in greaseproof paper in the fridge and eat within a week.
Notes:
Key:
Greyed-out icons indicate that a recipe has an option to exclude a particular allergen.
