Bizzibeans Gluten Free Christmas Fruitcake – Luxurious & Moist Boiled Fruit Cake with Tasty Brandy-Soaked Fruit (No Icing) for Xmas – Vegetarian & Dairy Free – Serves 20 – Round, 8”, Approx 1.4KG

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Yes – tons actually! Throughout the book, I’ve clearly labelled whenever a recipe is dairy-free. And whenever a recipe isn’tdairy-free to start with, I’ve listed exactly how to make it dairy-free (if possible) for each recipe. Margarine contain: (vegetable oil (Sustainable palm oil, rapeseed oil), water, salt, emulsifier (E475), natural flavouring). Hopefully the crumbiness didn’t ruin your experience too much. And I hope the above helps a little. tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge. As for reasoning? It is quite possibly the flour blend. If the blend is more heavily weighted towards rice and starches, it will be much more drying and if it already has xanthan gum added, it is difficult to assess how much compared to the recipe requirements. I have not tried making the cake with a rice-based blend however, so I cannot be certain. The adjustments (should you want to try again with this recipe) would be to possibly add a very little extra egg or include the psyllium or xanthan gum as stated as well. Or mix up the recommended flour blend (which is nutritious compared to a rice-based blend and offers better structure).

Take a 300mm/12” square of parchment, fold the corners to meet in the middle, press to make folded flaps. This will be used to help stop the top of the cake burning.This gluten free Christmas Cake recipe brings the iconic treat into the 21 st Century. Of course, there is nothing to stop you using standard dried fruit only, but why not try something more colourful and altogether exciting? Although I used some of the usual suspects, this cake also throws Morello glacé cherries, blueberries, apricots, crystallised ginger, Iranian pistachios and flaked almonds into the mix. But even the standard fruit has been carefully selected for plumpness and juiciness… Flame raisins and Turkish sultanas are perfect. Oh… and I left out the peel!

Please remember these are only the specifically free from products that are out, there will be other suitable products in the regular aisles, such as chocolates (if you don't need dairy free), crisps and even the fridge products We wanted the top layer to be full of flavour, texture, really vibrant and nutritious. Not much of an ask! So we came up with our “Magnificent Seven” blend of seeds, fruit and nuts. Toasted coconut curls, pecan pieces, pistachios, raspberry pieces, cranberries, pumpkin and sunflower seeds are tumbled together and sprinkled over the top. OOOOh , I nearly forgot – look out for the vegan dark chocolate buttons too! Just before baking, arrange 100g of extra blanched almonds all over the top of your cake batter. Continue the recipe as normal and when it’s done, you won’t need to use marzipan or ice the cake at all – you can just begin storing and feeding it.

Gluten-free Christmas cake recipe: Ingredients

Ideally, traditional Christmas Cake should be made about 2 months before Christmas. This allows plenty of time for the cake to be ‘fed’ with booze or tea and to mature into a perfectly moist and succulent treat. However, anything from a month to two is good. Whatever you choose, it is important for the fruit to be soaked in either booze or an alternative both to rehydrate and bring moisture to the bake. Choose your booze… Or alternative. Here’s everything you’ll need for this recipe – consider this your shopping list! Gluten-free Christmas cake recipe: Ingredients For the fruit: You can of course, bake this without any assistance from any appliance – just a good ol’ fashioned silicone spatula will do. Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent and might not bake properly. Do I need any special equipment to bake your gluten-free Christmas cake? This beauty is dairy free, vegan and gluten free. Our signature vegan and gluten free biscuit base is made from golden date juice, ground and chopped almonds, flax and rapeseed oil. This is topped with a super generous layer of plant based sweet mincemeat – we improved this with added cranberries and orange zest. We further dial up the flavours with a smidgen of highest quality vanilla and a pinch of sea salt.

Let’s be clear… ALL Christmas Cakes (gluten free or not) have a long list of ingredients. And that makes them look like they are complicated to make. But every traditional fruit cake recipe that I have come across is easy to make. They may need careful weighing of ingredients and the specific lining of the tin, but the actual mixing is a doddle. The rest is about patience… Christmas cake needs a slow bake, time to mature and regular ‘feeding’ for moisture and seasonal booziness. Why choose this gluten free Christmas Cake recipe? I feel that, in the current climate, this question couldn’t be more relevant! So here’s my hard sell:For this gluten free Christmas Cake recipe, there are no absolutes on flour blend (a supermarket blend, such as Freee by Doves should work fine). Because the recipe uses ground almonds as part of the ingredients, the moisture and structure they bring should counter any obvious drying effect that would normally result from the use of rice-products. This book is around 60% savoury recipes, 40% desserts and bakes. Around 99% of the recipes are brand new and exclusive to this book.