This recipe is suitable for gluten free, grain free, dairy free and paleo diets and is only sweetened with dried fruit. It has been adapted from Teresa Cutter’s “Healthy Christmas Cake” recipe but has been given a boozy twist by soaking the dried fruit in a mix of brandy and whisky. Additional spices blend perfectly with the orange and the combination of dates, figs and raisins is heavenly. The cake is dense, moist and so full of flavour – the healthy makeover is just an added bonus!
Traditional karidopita is definitely an indulgence. It is usually made with breadcrumbs, lots of butter and sugar. This variation uses rice malt syrup and raw honey for sweetness and contains a lot less butter than traditionally used. Ensure you use a good quality butter – we recommend an organic and grass fed variety. This recipe is gluten free, grain free, paleo and lactose free and is easily adaptable to be dairy free. It is full of warming spices and an earthiness that makes it a perfect winter dessert.
This peanut butter cream cheese frosting is the perfect topping for a sweet banana cake or a rich chocolate cake. It is sweetened with fructose free brown rice syrup and made with natural peanut butter, offering a more wholesome alternative to traditional cream cheese frostings that are often laden with cups of icing sugar. It’s super fast and easy to whip up, just try to refrain from eating it with a spoon.
The classic Hummingbird Cake is given a makeover in this grain-free version. Thanks to the nut meals that replace flour, the mashed banana and the crushed pineapple, the cake remains deliciously moist even without the addition of any oil or butter.