‘Cut & come again’ Paleo spiced fruit cake


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I was fighting the urge to bake a moist, crumbly fruit cake yesterday, and eventually decided to take a gamble & experiment with a grain & sugar free Paleo version. It turned out better than okay, and I would defy any Paleo cynic to tell the difference between this cake and a normal fruit cake.

You will need:-

A 20cm deep, loose bottomed cake tin, greased and lined.
350g of ground almonds
1 tsp bicarbonate of soda
85g agave nectar or other sweetener
1-2tsp ground mixed spice
4 large eggs, beaten
175g softened butter
375g sultanas, raisins, cherries, mixed peel – combination of your choice

Pre-heat your oven to 180 degrees centigrade.

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Put the whole lot into your bowl/mixer and whisk until everything is properly incorporated. If it looks a bit stodgy, add approx. 3-4 tbsp full fat milk or coconut (drinking) milk to the mixture, to loosen it to a nice batter.

Spoon it all into your cake tin and level off the top.

Bake it for approx. 1 and a quarter hours, or until a skewer comes out clean from the centre of the cake.

Leave to cool in the tin for about 10 minutes, then place on a wire rack to cool properly.

Put the kettle on and salivate! Remember, if you invite friends to share, there will be less for you!

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Paleo Vanilla & Honey Panna Cotta

If you like creamy vanilla panna cotta but you’re off dairy and don’t eat refined sugar, this is for you.

It is truly the simplest of puds, takes about 5 minutes to make and then just sets in the fridge.

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You will need:-

Six individual pudding moulds

600g canned coconut milk (1 can and a half)

50g honey (or other paleo sweetener)

2 tsp vanilla bean paste or fresh vanilla pod

4 sheets of gelatine

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To make this :-

Place your sheets of gelatine in some cold water to soften for a few minutes.

In a saucepan, place the coconut milk, honey and vanilla. Warm but do not boil, ensuring all the honey is incorporated.

Once warm, remove from the heat and add the wrung-out gelatine sheets. Stir well to dissolve fully.

Pour the mix equally between the six moulds and place them on a tray. Pop it straight in the fridge for a few hours until they are set.

To release them from the mould, just hold it in some hot water for a few seconds to release each panna cotta, then flip them upside down onto the serving plate.

These are great alone, or serve with some stewed fruit. Rhubarb is a particular favourite.

Paleo chocolate two nut torte

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Another non Paleo recipe, just adapted slightly for the non-gluten brigade.

The greatest thing about this cake is that my children don’t like nuts much…..

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You will need:-

A 20cm greased and lined loose bottom tin

250g butter

100g ground almonds

100g ground walnuts (DIY)

6 large eggs, separated

A pinch of salt

100g dark chocolate (I use Lindtt 90%)

1 tablespoon best cocoa powder

60-70g sweetener of your choice (for me, Agave Nectar always best in baking)

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To make this dark, nutty beauty:-

Pre-heat your oven to 190 degrees C.

Blitz your nuts (oo er missus) to powder, then add the chocolate and cocoa, and blitz some more until the chocolate is nicely broken up.

Whisk together the butter and Agave Nectar until light and fluffy, then add the egg YOLKS slowly, one at a time.

Mix this together with the chocolatey, nutty stuff.

In a separate bowl, whisk the life out of your egg WHITES (with pinch of salt added) until they form stiff peaks.

Carefully fold the whites into the chocolatey batter.

All done and ready for the tin. Bake for around an hour, until a skewer comes out fairly clean.

Stuff it in your face.

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