Christmas fruit cake

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Do people like fruit cake? 

Fruitcake always makes me think of Christmas. 

Back in the UK, I remember there being a lot of fruitcakes at Christmas. I also remember that most of them came topped with marzipan, so I never got to eat them. 

Stupid almonds. 

Stupid nut allergy. 

I didn’t get a lot of Christmas fruitcake when I was younger, so I’ve made the most of it as an adult with full control of a kitchen. 

Christmas fruit cake
Christmas fruit cake

So nommy 

My former mother-in-law used to make kick-ass Christmas cake (maybe she still does, I don’t know). It is a fruitcake that comes with fondant icing and royal icing; there are berries and holly along with a Merry Christmas sign on it. Totes amazing. I love the cake, but the sugar crash afterwards is not so lovable. I’m not overly happy about how it fills up my carb pockets either. 

Christmas without the carb coma 

Anyway. Rather than pass on the chance to eat fruitcake, I decided to adapt a recipe so that I can drop the sugar and flour to make them more guilt-free (and sugar crash-free). 

Taking the sugar-filled Christmas fruitcake recipe as the base, I set about making changes and eating some mistakes. After a bit of experimentation, I landed on the perfect recipe that was moist, dense, but not stodgy. To minimise the impact on my carb pockets, I decided not to add icing to my cake, but if you are happy to make the trade, feel free to add whatever icing makes you happy.  

A sweet treat to enjoy

In years gone by, any baking I did would barely last a day before it was completely consumed, and often I would be lucky to get any piece of my creation. Thankfully, that is no longer the case. I actually have the opposite problem now, my baked goods need to go in the freezer so they don’t start growing a furry coat before I can finish them.

We have a winner 

I swapped out the wheat flour and regular sugar; I like using a mix of dried fruit soaked in a bit of rum to make sure the cake stays nice and moist. You can leave out the booze if your little people like fruit cake, or leave it in if you want them to take a nap.  If you want his sweet treat to last, it can be portioned and stored in the freezer for a taste of Christmas anytime you need it. 

Gluten-Free Christmas fruit cake recipe

Christmas fruit cake ingredients
Christmas fruit cake ingredients

Ingredients

  • 3 egg whites
  • 2 eggs
  • 1/4 cup coconut cream
  • 1/3 cup maple syrup
  • 1/2 tsp. baking soda
  • 1/2 cup coconut flour
  • 2 tsp. vanilla bean paste
  • 1/2 cup butter, melted
  • 1 1/2 cups fruit cake mix
  • optional – 1/4 cup rum

Instructions

Preheat the oven to 180 degrees C/ 350 degrees F

Shift the flour and baking soda together in a bowl.

Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl

In another bowl, whisk together the two eggs, melted butter, coconut cream, vanilla, and maple syrup until the mixture is foamy.

In another bowl, mix together the two eggs
In another bowl, mix together the two eggs
In another bowl, mix together the melted butter, coconut cream, vanilla and maple syrup until it is foamy.
In another bowl, mix together the melted butter, coconut cream, vanilla and maple syrup until it is foamy.

Mix the wet and dry ingredients, then set the fruit cake mix aside.

Mix together the wet and dry ingredients
Mix together the wet and dry ingredients
Mix together the wet and dry ingredients
Mix together the wet and dry ingredients

In a bowl, whisk the egg whites until they form soft peaks.

In a bowl, whisk the egg whites until they are soft peaks.
In a bowl, whisk the egg whites until they are soft peaks.

Mix the fruit cake mix into the batter.

Mix in the fruit cake mix to the batter.
Mix in the fruit cake mix to the batter.

Fold the egg whites into the batter.

Fold the egg whites into the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.

Pour the batter into a lined cake tin.

Fold the egg whites into the batter.
Fold the egg whites into the batter.
Mini fruit cakes ready for the oven
Mini fruit cakes ready for the oven

Bake for 30 minutes at 180 degrees C/ 350 degrees F.

Christmas cake fresh from the oven
Christmas cake fresh from the oven
Full cake and mini cakes
Full cake and mini cakes

Gluten-free Christmas fruit cake

  • Servings: 12
  • Rating: ★★★★★
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What would Christmas be without some fruit cake. This fruit cake is moist and full of fruit (and a little rum).



Credit: Cath @ easycleaneats

Ingredients

  • 3 egg whites
  • 2 eggs
  • 1/4 cup coconut cream
  • 1/3 cup maple syrup
  • 1/2 tsp. baking soda
  • 1/2 cup coconut flour
  • 2 tsp. vanilla bean paste
  • 1/2 cup butter, melted
  • 1 1/2 cups fruit cake mix
  • 1/4 cup rum (optional)

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F
  2. Shift the flour and baking soda together in a bowl.
  3. In another bowl, mix together the two eggs, melted butter, coconut cream, vanilla and maple syrup until it is foamy.
  4. Mix together the wet and dry ingredients leave the fruit cake mix to one side.
  5. In a bowl, whisk the egg whites until they are soft peaks.
  6. Mix in the fruit cake mix to the batter.
  7. Fold the egg whites into the batter.
  8. Pour the batter into a lined cake tin.Pour the batter into a lined cake tin.
  9. Bake for 30 minutes at 180 degrees C/ 350 degrees F.

Nutrition

Per Serving: 236 calories; 10 g fat; 32 g carbohydrates; 3 g protein

Equipment 

  • Electric whisk 
  • Large mixing bowls x2
  • Wooden spoon or spatula 
  • Cake tin 
  • Cooling rack 
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Quick bread

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Bread 

Bread is a funny thing. It is one of the few foods I know that does not agree with me, but I still crave it regularly. I try my very best to avoid it, but some meals just feel incomplete without it. Burgers are one of the meals that don’t feel right without bread. I love a salad bun, but sometimes, I want a burger bun. 

Quick bread
Quick bread

Time to experiment

I’ve experimented with different recipes using gluten-free, grain-free flours over the years, but never felt satisfied with the result until now. Now, full disclaimer: This bread is not bread. These little ‘bread’ rounds are made from egg and cream cheese, no flour or yeast, but they are amazing. Don’t get me wrong—they are not ‘like’ bread—they are nothing like bread; they are better than bread in a few ways.

It’s bread Jim but not as we know it

Sorry, my inner geek was showing again. Now with the Star Trek reference out of the way, let us return to the bread. They might look like a squished meringue, but I can assure you they are not. They can stand up to a burger and make a great sandwich option without the downside of a flour-based bread, like feeling very full or bloated. They don’t break apart when you pick them up or crumble while you eat them like some gluten-free breads. The structural integrity of these little bread rounds is impressive. They have stood up to melted cheese, sauerkraut and even sliced tomatoes so far for me. If you are looking for an easy replacement for a slice of bread without feeling like you have cardboard as an alternative, give these bad boys a go.

Quick bread recipe

Quick bread ingredients

Ingredients

  • 3 eggs, separated
  • 3 Tbsp. cream cheese
  • ¼ tsp. cream of tartar
  • 1 tbsp. garlic powder

Instructions

Preheat the oven to 150 degrees C, 300 degrees F

Separate the eggs; there must be no yolk in the white.

In one bowl add the egg yolks, cream cheese and garlic powder.
In one bowl add the egg yolks, cream cheese and garlic powder.
whisk together the egg yolks, cream cheese and garlic powder until smooth.
Whisk together the egg yolks, cream cheese and garlic powder.
whisk together the egg yolks, cream cheese and garlic powder until smooth.
whisk together the egg yolks, cream cheese and garlic powder until smooth.

Whisk together the egg yolks, cream cheese, and garlic powder in a bowl until smooth.

In another bowl, whisk the cream of tartar and the whites; whisk until the whites are fluffy and form stiff peaks.

In another bowl add the egg whites and cream of tartar.
In another bowl add the egg whites and cream of tartar.
Whisk until the whites are fluffy and form stiff peaks.
Whisk until the whites are fluffy and form stiff peaks.

Mix one tablespoon of the egg whites into the egg yolk mix.

Take one tablespoon of the egg whites and mix it into the egg yolk mix.
Take one tablespoon of the egg whites and mix it into the egg yolk mix.

Slowly fold the egg whites into the egg yolk mixture, trying not to break down the egg whites too much.

Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
Try not to break down the egg whites too much.
Try not to break down the egg whites too much.
Bread mix
Bread mix

Line a baking tray with baking paper

Spoon the mixture into 12 even disks.

Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.

Bake for 20 minutes in the middle of the oven.

Bake for 20 minutes in the middle of the oven.
Bake for 20 minutes in the middle of the oven.

Move the tray to the top of the oven for a minute to colour the bread, make sure to watch so that the bread does not burn.

Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.

Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.
Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.

This bread will keep in an airtight container in the fridge for 7 days.

Quick bread

  • Servings: 12
  • Rating: ★★★★★
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This keto friendly bread is easy to make and a great alternative for traditional bread



Credit: Cath @ easycleaneats

Ingredients

  • 3 eggs, separated
  • 3 tbsp. cream cheese
  • 1/4 tsp. cream of tartar
  • 1 tbsp. garlic powder

Directions

  1. Preheat the oven to 150 degrees C, 300 degrees F
  2. Separate the eggs; there must be no yolk in the white.
  3. In a bowl, whisk together the egg yolks, cream cheese and garlic powder until smooth.
  4. In another bowl, whisk together the cream of tartar and the whites; whisk until the whites are fluffy and form stiff peaks.
  5. Take one tablespoon of the egg whites and mix it into the egg yolk mix.
  6. Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
  7. Line a baking tray with baking paper
  8. Spoon the mixture into 12 even disks.
  9. Bake for 20 minutes in the middle of the oven.
  10. Move the tray to the top of the oven for a minute to colour the bread, make sure to watch so that the bread does not burn.
  11. Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.
  12. This bread will keep in an airtight container in the fridge for 7 days.

Nutrition

Per Serving: 58 calories; 2 g fat; 6 g carbohydrates; 3 g protein

Equipment

  • Fork
  • Spatula
  • Whisk
  • 2 bowls
  • Baking tray
  • Baking paper
  • Cookie cutter for discs
  • Cooling racks
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Cross bun cookies

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Easter treats  

Yep, it really is Easter already; I know that the supermarket had the Easter eggs out at the end of January, but it is actually Easter now. I feel like Easter is not complete without hot cross buns. You can keep your chocolate eggs and your cream eggs; I miss the smell and taste of toasted hot cross buns smothered with butter. I have tried (and failed) many times to come up with a grain-free, sugar-free alternative for the hot cross bun. I’m convinced that it can’t be done; they just aren’t the same. That realisation set me free to try making hot cross other things like cookies!  

Same but different  

These cross-bun cookies have all of the fruity, spicy flavours of the traditional hot cross bun but in a gluten-free, sugar-free compact form. I make no claims about these cookies being healthy or good for you; they are just an alternative if you don’t want the pain and suffering that will come from those toasted hot cross buns.

I’ve used dark chocolate chips in this recipe to help the cookies retain some moisture; you can swap these out for any kind of chocolate that you prefer. As with all my recipes, these cookies are nut-free, thanks to sunflower seed butter. If you are happy to include nuts, you can swap out the sunflower butter for either cashew or almond butter without having to adjust the quantities.

Cross bun cookies recipe 

Ingredients  

  • 1 1/4 cup rolled oats  
  • 1/2 tsp. baking powder  
  • 1/2 tsp. baking soda  
  • 2 tbsp. coconut sugar  
  • 1 tbsp. mixed spice  
  • 1 tsp. ground cinnamon  
  • 1/4 tsp. cloves  
  • 1/2 cup sun butter  
  • 2 tbsp. maple syrup  
  • 3 tbsp. coconut milk  
  • 1/4 tsp. vanilla bean powder  
  • 1/4 tsp. salt  
  • 1/4 cup dark chocolate chips  
  • 1/4 cup raisins 

Instructions

Preheat your oven to 180°c /360°f.  

Line a baking tray with baking paper or a silicone liner.  

Blend your oats into flour or use a coffee grinder.  

In a bowl add the oat flour and mix in the baking soda, baking powder, coconut sugar, mixed spice, ground cinnamon and cloves.  

In a separate bowl, mix your sun butter, maple syrup, coconut milk, vanilla bean powder and salt.  

Add your wet and dry ingredients together and mix until combined and you have a sticky but not too sticky cookie dough.  

Fold in your sultanas or choc chips.

Divide the dough into cookies and place evenly on your lined trays.  

Press lightly on each to flatten and bake for 15 minutes.  

Cool and top with crosses.  

“Lemon

  • Servings: 15
  • Rating: ★★★★★
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“These



Credit: Cath @ easycleaneats 

Ingredients

  • 1 1/4 cup rolled oats
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tbsp. coconut sugar
  • 1 tbsp. mixed spice
  • 1 tsp. ground cinnamon
  • 1/4 tsp. cloves
  • 1/2 cup sun butter
  • 2 tbsp. maple syrup
  • 3 tbsp. coconut milk
  • 1/4 tsp. vanilla bean powder
  • 1/4 tsp. salt
  • 1/4 cup dark chocolate chips
  • 1/4 cup raisins

Directions

  1. Preheat your oven to 180°c /360°f.
  2. Line a baking tray with baking paper or a silicone liner.
  3. Blend your oats into flour or use a coffee grinder.
  4. In a bowl add the oat flour and mix in the baking soda, baking powder, coconut sugar, mixed spice, ground cinnamon and cloves.
  5. In a separate bowl, mix your sun butter, maple syrup, coconut milk, vanilla bean powder and salt.
  6. Add your wet and dry ingredients together and mix until combined and you have a sticky but not too sticky cookie dough.
  7. Fold in your sultanas or choc chips, roll into cookies and place evenly on your lined trays.
  8. Press lightly on each to flatten and bake for 15 minutes.
  9. Cool and top with crosses.

Nutrition

Per Serving: 86 calories; 2g fat; 15g carbohydrates; 2g protein

Equipment   

  • Baking tray   
  • Baking paper or a silicone liner
  • Measuring cups
  • Measuring spoons   
  • Mixing bowl   
  • Spice mill   
  • Spatula   
  • Ice cream scoop   

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Small vanilla cupcakes with vanilla icing

Vanilla cupcakes

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Something sweet 

I realised recently that I don’t post a lot of sweet treats so thought I would give your something sweet this week. This is my grain-free vanilla cupcakes with sugar-free frosting. The cake mix is soft and airy which gives these cupcakes a real cake texture and taste without any sugar or grains.

Making it feel like real cake 

I often find that making cakes taste like cakes when you aren’t using standard cake ingredients is difficult. The light and fluffy texture are not easy to achieve unless you know that eggs hold the key. It has taken me a while to get the technique right, but I think I have it. Egg whites whisked to stiff peaks that are folded into a cake batter make grain free cakes light, fluffy and airy. You would swear you were biting into a sponge cake. 

Coconut flour 

Jaime has come to a decision that he doesn’t like coconut flour; he doesn’t like cookies and cakes baked with coconut flour. I didn’t have the heart to tell him that the tray of cupcakes he ate in one afternoon was made from coconut flour, I didn’t want to ruin his afternoon. When you bake with coconut flour, it is a good idea to remember that not all coconut flour is made equally. Sometimes coconut flour can be very dry, it will soak up all the liquid in your recipe and leave you with something difficult to eat. When I bake cakes with a new bag or brand of coconut flour, I like to leave the batter to hang out for 10 minutes. This is to make sure that the flour doesn’t steal all the moisture in my cake. If the flour is super thirsty, you can add a little more liquid and save the cake before you bake. 

Vanilla cupcakes recipe

Ingredients

  • 1/4 cup coconut flour
  • 1/8 tsp. salt
  • 1/8 tsp. baking soda
  • 3 eggs
  • 1/4 cup coconut oil
  • 2 tbsp. honey
  • 1 tbsp. vanilla bean paste

Vanilla cupcakes

  • Servings: 12
  • Rating: ★★★★★
  • Print

The cake mix is soft and airy which gives these cupcakes a real cake texture and taste without any sugar or grains.



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup coconut flour
  • 1/8 tsp. salt
  • 1/8 tsp. baking soda
  • 3 eggs
  • 1/4 cup coconut oil
  • 2 tbsp. honey
  • 1 tbsp. vanilla bean paste

Directions

  1. Instructions
  2. Separate the egg whites and yolks. 
  3. Put the egg whites in a clean mixing bowl and whisk until they are stiff peaks. 
  4. Set the egg whites to one side
  5. Put the remaining ingredients into a food processor and blend together to create a smooth batter.
  6. Gently fold the egg whites into the batter.
  7. Line a 12- cup muffin pan with cupcake wrappers, the number of cakes you get will depend on how large your cake pan is
  8. Pour the batter into the cupcake wrappers, don’t overfill the cupcake wrappersPour the batter into the cupcake wrappers, don’t overfill the cupcake wrappers
  9. Bake at 180 degrees C/ 350 degrees F for 20 minutes
  10. Allow the cakes to cool completely before icing

Nutrition

Per Serving: 80 calories; 6 g fat; 5 g carbohydrates; 2 g protein

Equipment

  • Whisk
  • Bowl
  • Food processor
  • Muffin tin
  • Cupcake wrappers
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.