Tosca Reno's Eat Clean Fruitcake

Tosca Reno's Eat Clean Fruitcake

I follow a Health Guru Tosca Reno and she has a fabulous recipe
 for Fruitcake I thought I  share ... 

Good Tidings to you !!!! 

Servings: 1 fruitcake.
Prep Time: Soak dried fruits & nuts overnight.
Bake Time: 2.5 hours.

Ingredients:

1 1/2 cups almond meal
1 cup spelt or kamut flour
1 tsp baking powder  (I like Bob’s Red Mill)
1 tsp baking soda (I like Bob’s Red Mill)
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp unrefined Maldon sea salt
3/4 cup filtered, cold water
3/4 cup rum
2 cups organic Sultana raisins
1 cup coconut sugar
1 cup pitted dates
1 cup organic, unsalted butter, cut into cubes
1 cup unsweetened applesauce
2 large organic eggs, beaten
1 tbsp good quality vanilla
1 cup chopped raw, unsalted walnuts
1 cup mixed dried fruit – cherries and cranberries, apricots and currants are lovely
1 cup candied mixed peel – organic if possible

Preparation for Soaking Fruits & Nuts (Day 1):

1.) Overnight, soak the following ingredients in a large glass bowl or container of 3/4 cup rum + 3/4 water : raisins, dates, walnuts, cherries, cranberries, apricots, currants and mixed peel.

Preparation for Batter (Day 2):

1.) Prepare 10” Dutch oven by lining with parchment paper.  Set aside.
2.) Preheat oven to 275 F.
3.) Drain soaked fruit and nut mixture, reserving soaking liquid for use in recipe.
4.) In medium bowl combine flours, baking powder, baking soda, spices and salt.  Whisk until well combined.  Set aside.
5.) In mixing bowl add butter and cream until soft.
6.) Add sugar and cream until soft.
7.) Add vanilla and eggs and cream until soft.
8.) Stir in applesauce and mix well.
9.) Add drained, soaked mixture and flour. Use a wooden spoon to combine well. If mixture is too wet add more flour. If mixture is too dry add some reserved soaking liquid.
10.) Pour the mixture into your prepared baking pan. Place in hot 275 F oven and bake for 2 1/2 hours.
11.) Remove from oven and let cook on rack.

To Store Fruitcake:

1.) Wrap cooled fruitcake in cheesecloth and dribble reserved cooking liquid over cake and cheesecloth until saturated but not soaking. If you have no reserved cooking liquid remaining, use rum.
2.) Store cake in tin or glass container in cool place like a cellar. Keeps for a few months.

Another version:

1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup dates, chopped
½ cup raisins
½ cup dried cherries
1 cup walnuts, chopped
4 eggs
2 tablespoons coconut oil
1 tablespoon coconut sugar
1 tablespoon vanilla extract
1 tablespoon orange zest
1 tablespoon lemon zest
1 tsp each ground ginger, nutmeg, allspice, cloves, cardamom, fennel
Method:
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° for 20-30 minutes.
Or until golden and firm.
7. Cool and serve.

Tosca Reno makes Eat Clean Fruitcake
Posted by Tosca Reno on Thursday, December 3, 2015