Food With Thought: Scrumptious Fruit Cake

A rich and nourishing treat to get you into spring mood, best enjoyed with rosemary ice tea or your favourite coffee variation!

Ingredients

200g rice flour

40g chickpea flour

40g almond flour

40g potato starch

100g coconut blossom sugar

100g dried apricots

50g raisins (or cranberries)

80g chopped walnuts

70g ground almonds

4-5 tbsp melted coconut oil

1 cup almond mylk (or water)

1/2 organic orange

1 tsp bicarb soda

1 dash of vinegar

1/4 tsp sea salt

Instructions

1. Pre-heat the oven to 200°/390F.

2. Grate the orange peel and juice the orange. Set both aside.

3. Mix the flour, starch, coconut blossom sugar and sea salt. Stir in the melted coconut oil and almond mylk (or water) until well-combined.

4. Cut the apricots in small pieces and mix with the orange peel zest, almonds, raisins and walnuts. Combine with the dough, then stir in the the orange juice.

5. Right before pouring the batter into a loaf pan lined with parchment paper, fill a teaspoon with bicarb soda and add a dash of vinegar to it. Stir in the bubbly mixture and bake at 175°/347F for about 45-60 minutes. Remove from oven and let cool.

Notes

If you find the patience to let this lovely fruit cake sit for one day, it will reward you with an even richer taste.

Thought

Rice flour, especially from brown rice, is an excellent source of fibre, vitamins and minerals. It serves as a perfect alternative to white flour, as they perform almost the same when used in cooking and baking.