This gingered nutty Christmas cake is full of flavor and richness, plus it is very easy to make! It is made of soaked gluten-free whole grains, nuts, dried fruits, banana, and a bit of dark chocolate.
1. Soak millet and buckwheat overnight (or all day) in water in separate bowls. Wash and drain.
2. Soak raisins overnight in rum. You can discard the soaking liquid afterwards.
3. Chop the nuts, dried fruit and chocolate into small pieces.
4. Heat oven to 350 degrees F (175° C) and line a loaf tin with parchment paper.
5. 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.
6. Stir in baking powder.
7. Finally mix in (DON’T BLEND) chopped nuts, dried fruits and chocolate.
8. Pour the batter into the loaf tin and bake for 40-45 minutes until your Christmas cake is golden.
9. 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.
Cooking Tips
Cooking Tips
1. If you want to bake the cake in the evening, put the grains to soak in the morning.
2. If you want to bake the cake in the morning, put the grains to soak the evening before.
3. If you have leftovers, cut it into thick slices and store in freezer. Heat up in the oven whenever needed.
