Christmas Cake (gluten free)

Three words. Super bloody EASY. The longest process in this recipe is waiting for your fruit to soak overnight (+ you are going to be snoozing anyway). Fruit cake is nostalgia for me. Every holidays, my Nan would make multiple fruit cakes for the family, and lace them with brandy. Cups of coffee are so much better – with a slab of fruit cake in the other hand!

Last year I developed this gluten + refined sugar free version, infused with gorge pure therapuetic essential oils. Every year now, it is of course making an appearance in my repoirtoire! I had truly missed this over the years as I had gone gluten free.

It will last 4 weeks in an airtight container, but seriously – mine is well and truly gone before then. I am going to make a second one this year, closer to christmas.

You can use whatever dried fruit you like (cherries, figs etc), as long as it is a total of 1kg.

This is a big cake, so use a deep springform cake tin!

CHRISTMAS CAKE 2.jpg

ingredients

500g pitted dates
250g raisins
125g pitted prunes
125g currants
3 cups boiling water
2-3 capfuls of brandy *omit if you don’t want to use alcohol
3 cups self raising glutenfree flour
10 drops doterra wild orange essential oil
5 drops doterra ginger essential oil
1 tsp mixed spice
1 vanilla bean

raw almonds

method

Soak the dried fruit in a large bowl with the boiling water + brandy and cover. Leave overnight.

Preheat the oven to 125C (fan forced).

Add the essential oils, mixed spice and vanilla to the fruit. Mix through. Add the flour and stir until just combined.

Pour into a lined, spring-form deep cake tin. I line the base with baking paper and grease the sides with coconut oil nuttalex. Smooth the top with a wet knife, so that the cake is flat.

Decorate the top with almonds.

Bake for 2+1/2 hours, or until a cake skewer comes out clean.

Allow to cool completely before storing in an airtight container.


I’d LOVE to hear your thoughts… and if you’d love the essential oils used in this recipe, email me: naturalhealthconsciousliving@hotmail.com 

Happy holidays!

Kristy x

Cherry Ripe Slice

If you loved cherry ripe’s as a child (they were my favourite chocolate), then you are going to LOVE this interpretation. I haven’t eaten a cherry ripe for years, or any other confectionary for that matter… these days I am creating healthier, nutritional, homemade treats to have. Made with whole food ingredients.

This is the perfect thing to serve up over the holidays for unexpected guests, as you can make it and leave it in the freezer. I actually prefer it eaten straight from the freezer, and, with the summer heat – it is a beautiful cold treat.

I AM in love.

Gluten free, refined sugar free + can be adapted to be dairy free, if you omit the chocolate topping and replace with a cacao/coconut oil/maple syrup version. Then, it will also be completely RAW.

Ticking all the healthy dessert boxes.


ingredients

base
1 cup raw cashews
1 cup organic shredded coconut
2 tbsp maple syrup
2 tbsp raw organic cacao powder
1 tbsp filtered water
pinch sea salt

filling
1/3 cup pitted dates
1 cup organic shredded coconut
1/3 cup melted organic virgin coconut oil
1 vanilla bean
1 & 1/2 cups frozen pitted cherries
1 tsp beet powder

topping
100g organic green + blacks 70% dark chocolate

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Add the base ingredients to a food processor and blitz until it comes together. Scrape down the sides to ensure it is all combined.

Press the mixture into a lined square tin (I use the back of a spoon) and place in the freezer.

Wash the food processor + add all of the filling ingredients (except the cherries). When all the mixture is combined, add the cherries and pulse a few times (you want a nice textural finish with the cherries).

Spoon the filling over the base and spread evenly. Return to the freezer for at least an hour.

Melt the dark chocolate and pour over the slice. Return to the freezer once and again.

Slice into squares when set. Serve straight from the freezer.

Wild Orange Cacao Beet Cake (GF)

Happiest of days to you! It’s been a little while since I posted a recipe, so today I’d like to share with you…

A decadent, fudgy, flourless cake. A healthier, gluten free alternative to traditional chocolate cake.

Made with pure wild orange essential oil – supporting healthy immune system functioning, wild orange has natural cleansing properties, is energising and is uplifting to mind + body.

And, with the added earthiness + nutritional benefits of beet – immune boosting, full of fibre and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver + kidneys).

This choc/orange combo is ridiculous!

It is also quite rich – so less is more. And, well that can’t be a bad thing.

ingredients

2/3 cup organic virgin coconut oil *melted
2/3 cup organic coconut sugar
4 free range eggs
vanilla bean
3/4 cup raw organic cacao powder
1 tsp baking powder *glutenfree
pinch murray sea salt
1 cup almonds
2 medium size beets *peeled
12 drops wild orange doTERRA essential oil

100g 86% dark chocolate

method

Preheat the oven to 180C and line a round cake tin with baking paper.

Blitz the beets in a food processor until finely grated. Set aside.

Blitz the almonds until a fine flour/powder. Set aside.

In a mixing bowl, whisk together the coconut oil, coconut sugar, eggs and scraped vanilla  bean until combined (light + airy). Add the raw cacao powder, baking powder and sea salt and whisk well.

Stir through the almond flour and raw grated beetroot until well combined.

Add the wild orange oil and stir through.

Pour the mixture into the cake tin. Cook for 45 min or until the cake is clean with a skewer.

Allow the cake to cool on a wire rack.

In the meantime, melt the dark chocolate and spread evenly over the cake.

Store in an airtight container in the fridge.

 


If you’d love to get your hands on some pure Wild Orange essential oil, email me naturalhealthconsciousliving@hotmail.com + I’d love to help you out x