Nutty Ginger Christmas Cake
My gingered nutty Christmas cake is full of flavor and richness and it sure looks and tastes like a “real” one, but instead it’s made of soaked gluten-free whole grains, nuts, dried fruits, banana and a bit of dark chocolate. The recipe is very easy to make and it’s extremely unlikely that you’d fail. The most time-consuming part of this Christmas cake recipe is chopping the nuts and dried fruits! So, go ahead and make your holidays lighter and healthier!
Mix Into Blended Batter
- Soak millet and buckwheat overnight (or all day) in water in separate bowls. Wash and drain.
- Soak raisins overnight in rum. You can discard the soaking liquid afterwards.
- Chop the nuts, dried fruit and chocolate into small pieces.
- Heat oven to 350 degrees F (175° C) and line a loaf tin with parchment paper.
- Put all ingredients in the Batter Mix except baking powder in a blender and blend until smooth batter is formed. Don’t worry; it’s supposed to be fairly liquid as millet swells quite significantly.
- Stir in baking powder.
- Finally mix in (DON’T BLEND) chopped nuts, dried fruits and chocolate.
- Pour the batter into the loaf tin and bake for 40-45 minutes until your Christmas cake is golden.
- Let it cool before slicing and serving. If you leave it on the counter, cover with clean kitchen cloth or with foil (loosely) to keep the cake moist.
- If you want to bake the cake in the evening, put the grains to soak in the morning.
- If you want to bake the cake in the morning, put the grains to soak the evening before.
- If you have leftovers, cut it into thick slices and store in freezer. Heat up in the oven whenever needed.