Monday, 23 December 2013

Christmas Eve baking // Blogmas

Today I haven't stopped really since I've gotten up doing a whole heap of last minute Christmas preparations (thought I was organised this year, nope). So today I baked another big batch of my gingerbread cookies that I posted earlier, some plain vanilla cupcakes decorated as little Santas and finally a gluten free and refined sugar free fruity Christmas loaf.

The recipe I'm using for the Christmas loaf is really just due to me experimenting, and seeing what would work to make a healthier version of a Christmas classic. Due to having such a high fruit content, there is no added sugar in this recipe making it refined sugar free. I've also substituted flour for almond meal, making it a good option to please any gluten free visitors over the holiday season. A good serving tip would be to have it warm (either just after it's been baked or heated up) with some vanilla custard for a nice pudding.

600g dried fruit
1tsp cinnamon
1 tsp vanilla
1/2 tsp mixed spice
Zest and juice from 1 orange
3 tbsp olive oil
3 eggs
200g almond meal
50g roughly chopped walnuts

Preheat oven to 150c
Mix all of the ingredients together (apart from the nuts)
Once mixed, add in the nuts and mix in well together until all of the almond meal has been combined into the mixture
Pour into a loaf tin, or cake tin
Bake for about 1h, check with a skewer and if it comes out dirty leave for longer.

As for my Santa cupcakes, I used a simple vanilla cupcake mix and used Betty Crocker vanilla icing, strawberry jelly crystals for the hat, white chocolate melts for around the hat, a jaffa for the nose, shredded coconut for the beard and an icing pen in dark chocolate for the eyes. 

I wish you all a Merry Christmas, I hope you have a lovely day tomorrow!
Helena x

No comments:

Post a Comment