Christmas is at our doorstep and everyone is thinking about what to bake during the holidays.
THROW INTO BLENDER TO MAKE BATTER
- ½ cup (80g, 2.8oz) unroasted (raw) buckwheat
- ½ cup (90g, 3.2oz) millet
- 80ml unsweetened oat milk
- 1 ripe banana
- 1 tbsp. peanut butter
- Pinch of sea salt or Himalayan salt
- ½ tsp. turmeric
- ½–1 tsp. gingerbread spice
- 2 tsps. baking powder (add at the end)
MIX INTO BLENDED BATTER
- ¼ cup hazelnuts, chopped
- ¼ cup almonds, chopped
- ¼ cup walnuts, chopped
- ¼ cup dried apricots, chopped
- ¼ cup raisins, soaked in rum
- 5 figs, chopped
- ⅛ cup goji berries
- 2 tbsps. grated orange peel or candied orange peel (use organic)
- 50g (1.8oz) dark chocolate, chopped
- Soak millet and buckwheat overnight (or all day) in water in separate bowls. Wash and drain (you can use one sieve).
- Soak raisins overnight in rum and warm water mixture (half and half). You can discard the soak liquid afterwards or you can replace some of the oat milk in the recipe.
- Chop everything that needs to be chopped from the second table.
- Heat oven to 175 C (350 F) and line a loaf tin with parchment paper.
- Put all ingredients in the first table except baking powder in blender and blend until smooth batter is formed. Don’t worry; it’s supposed to be fairly liquid as millet swells quite significantly.
- Now, blend in baking powder.
- Finally mix in (DON’T BLEND) chopped nuts, dried fruits and chocolate.
- Pour the batter into loaf tin lined with parchment paper 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.
This nutty Christmas cake is delicious as dessert, decadent breakfast or mid-morning/afternoon snack.
- Method: Baking
Keywords: nutty cake