Fruitcake is synonymous with Christmas.  You really can’t think of any other time of year when fruitcake appears on your grocer’s shelves, can you?  Unfortunately, the traditional version contains candied fruit and tends to be dry (at least that’s always been my experience)–not something a lot of us are super thrilled to dig into.  However, I’ve got a recipe that will have you rethinking your idea of fruitcake.  This version is not only moist and delicious, it uses healthy dried fruits and nuts as its ingredients.  Even better, it’s gluten free for those who can’t tolerate wheat or for those who want to cut back on their carb intake.
Paleo Fruitcake
Courtesy of Elana’s Pantry

1 1/2 cups blanched almond flour
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
1/2 cup chopped dates
1/2 cup raisins
1/2 cup dried cherries
1 cup chopped walnuts
4 large eggs
2 tablespoons coconut oil
1 tablespoon coconut sugar
1 tablespoon vanilla extract
1 tablespoon orange zest
1 tablespoon lemon zest

  1. In a large bowl, combine almond flour, salt, and baking soda
  2. Stir in dried fruit and nuts
  3. In a medium bowl, combine eggs, oil, coconut sugar, vanilla, and citrus zest
  4. Stir wet ingredients into dry
  5. Scoop batter into 2 greased mini loaf pans
  6. Bake fruitcakes at 350 degrees for 20-30 minutes
  7. Cool and serve

I want to wish everyone a very Happy New Year and I’ll start 2017  with some healthy pasta sauces next week.
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