Vegan Fruit Cake 2

Sometimes I sneak off to my happy place.  Last week was one of those times.

I swear I don’t go that often, and since I was just there in October it probably seems like I go a lot.  I was just the luckiest this year because hubby had a conference a couple weeks before our family vacation.

The whole place is decked out for the holidays, which was so incredible.  I am such a sucker for that stuff.  I may have even bought red and green Minnie ears…

Alissa and Goofy!!

I came back to a mission.  I think I have mentioned before that I use Door to Door Organics for almost all of my groceries.  I am totally obsessed with them.  They are a grocery delivery service with a focus on organic produce.  I have been using them since April of this year, and have turned on tons of friends and family to it because they are fabulous.  Amazing food, and amazing customer service.  It’s their food that powers my recipes, so I love them forever.

They asked me if I could come up with a fruit cake recipe, which obviously I couldn’t wait to do.  Challenge accepted!

The thing I didn’t count on is how when this came out of the oven I could barely resist feasting on it.  I cut off the first slice, and I debated with myself for a good minute about if I really needed a picture of the first slice, or if no one would notice if all the pictures were the second slice.  Because it smelled so so good. For the record, I got a couple of shots before slicing another piece and eating while photographing the rest!

Health highlight of cinnamon:  Studies have shown that cinnamon can help control blood sugar!  That makes it a great addition to breakfast because it can help keep you from having the mid-morning crash that is sometimes caused by a spike then dip in blood sugar.  Cinnamon is also a powerful antioxidant and has been shown to lower LDL (“bad”) cholesterol!!

Vegan Fruit Cake 1

Vegan Fruit Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Fruit Cake that defies stereotypes: light, moist, and delicious with a bonus of being whole grain and vegan!!
Ingredients
“Wet” Ingredients:
  • 1 ½ cup Orange Juice (juice of 3 oranges)
  • ½ cup Raisins
  • ½ cup Dried Cherries
  • ½ cup Dried Cranberries
  • ½ cup Dried Apricots
  • Zest 1 Orange
  • 1 tablespoon Ground Flax
  • ½ cup Maple Syrup
  • ⅓ cup Canola Oil
  • ½ teaspoon Cider Vinegar
“Dry” Ingredients
  • 1 ½ cups Whole Wheat Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ⅛ teaspoon Ground Cloves
  • ¼ teaspoon Allspice
  • ½ teaspoon Salt
  • ½ cup Pecans
Instructions
  1. Preheat the oven to 350 degrees
  2. In a medium pot add the orange juice, raisins, cherries, cranberries, and apricots
  3. Bring to a boil then remove from the heat and place a lid on the pot, let sit 10 minutes
  4. After the 10 minutes is up add the flax, maple, oil, and vinegar, set aside
  5. In a large bowl combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and pecans
  6. Add the “wet” mixture to the dry, folding together until combined
  7. Add the a greased loaf pan
  8. Bake for about 40 minutes, or until a knife inserted into the center of the loaf comes out clean
  9. Allow to cool completely before slicing
  10. Enjoy!!

 

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