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Just in time for the festive season, our friend Lee Holmes has created an all-natural Christmas cake made with our own organic dried fruit and nuts.

Lee Holmes has shared her fool-proof and tummy-friendly Christmas cake recipe and we’re excited! Lee has chosen dried fruit to replace any refined or added sugar, we’re talking organic sultanas, muscat raisins and apricots. A perfect table topper, dessert or gift for teachers and lucky neighbours, this all-natural Christmas cake is gluten-free, grain-free and dairy-free. Give it a try and then give it a gram, tag @murrayriverorganics to show us your results!

INGREDIENTS:


  • 200 gms almond meal
  • 50 gms cashews chopped
  • 500 gms mixed organic dried fruit of your choice, such as Murray River Organics sultanas, muscat raisins and apricots, and add some colour with cranberries, blueberries and cherries
  • ½ tsp ground cinnamon
  • ½ tsp allspice
  • ¼ tsp ground ginger
  • ¼ tsp nutmeg
  • 1 tsp gluten free baking powder
  • ½ tsp bicarb of soda
  • 1 tsp vanilla powder or extract
  • Pinch Celtic Sea Salt
  • 1 TBS lemon zest grated
  • 3 TBS lemon juice
  • 4 TBS coconut milk
  • 3 TBS Murray River Organics avocado oil
  • 3 eggs lightly beaten

METHOD:

1. Preheat your oven to 160 C and line a loaf or cake tin with baking paper

2. In a mixing bowl combine almond meal, chopped cashews, dried fruit, spices, baking powder, bicarb of soda, vanilla, sea salt and lemon zest

3. In a separate bowl place lemon juice, coconut milk, oil and eggs and whisk together

4. Add the dry ingredients to wet and fold through with a wooden spoon

5. Spoon the mixture into prepared tin then press the mixture down into the tin using your hands so that it is compact and tightly packed

6. Bake for 1 hour on the middle shelf of the oven

7. Check cake with a skewer and remove from the oven when the skewer comes out clean

8. Let cool and then carefully remove from tin

9. Stored in sealed container in fridge ready for the Christmas festivities