New You Cheezy Kale Almond Crackers
9th April 2015
New You Boot Camp Hazelnut Tart
9th April 2015
Ingredients
- 600 g dried fruit (I use sultanas (300g), cranberries (150g) and cherries (150g) but use anything you want  figs / prunes / apricots, dates etc)
- 1 tsp Cinnamon ground
- 1 tsp vanilla bean extract (one the seeds from 1 vanilla pod
- 1/4 tsp nutmeg
- 3 organic eggs
- 3 tbsp organic virgin coconut oil (liquid measurement, if it's solid, melt it then measure out your tablespoons)
- 200 g almonds groundor if you have it, almond flour (if you are allergic to nuts coconut flour will work
- 50 g walnut pieces
- 1 orange Zest & juice
- 1 cup fruit tea
Servings:
Instructions
- Soak fruit in a cup of fruit tea for a hour before mixing everything together.
- Preheat your oven to 160 degrees (150 if fan assisted)
- Prepare a 20cm high side cake tin with a baking paper lining
- Drain off any excess liquid from your pre-soaked fruits then combine them with the spices, vanilla, orange zest, orange juice, coconut oil and eggs in a bowl.
- Add the ground almonds (or almond flour / coconut flour) to the mix and combine together thoroughly.
- Carefully spoon out your mix into your cake tin.
- Bake for 1 hour. If you notice the top of the cake starts to turn too brown (ie it's burning) cover it with a piece of tin foil.
- After an hour check the centre of the cake with a metal skewer, if the skewer comes out clean your cake is ready, if not, place the cake in the over for a further 15mins before testing again (can take up to 1hr 30min to bake).
- Once your cake is cooked, remove it from the oven and leave it too cool for 10-15mins before removing it from the tin and placing it on a wire rack to cool completely.
- The cake will last up to 10 days in an airtight container but once you've tasted it, it's unlikely it will last this long!
- Enjoy!
