This delicious Banana Bread is perfect for breakfast or a snack. Most varieties of banana bread are usually high in sugar and low protein, it is not always a sustaining start to the day. In fact, many banana breads are so high in sugar, they are anything but healthy. Until now! Take a look at…
These Herby Shapes is a great recipe for the fans of popular store-bought shapes – only these are actually providing some nourishment. They are very quick and easy to make, and you can cut them into any shape you or your kids like. Of course older children may not be so fussed so the quickest…
Lamb is a staple in Syria. This Syrian Lamb Leg combined with an aromatic spice rub and side salad is a healthy and delicious feast. Being geographically located at the cross-roads of ancient trade routes, this country has the benefit of wonderful spices and the influence of many neighbouring countries in its cuisine. You may need…
This Lemon Blueberry Yoghurt Tea Cake is a classic combination of blueberry and lemon is so perfect in this moist yoghurt cake. It’s super easy to make and delicious with a cuppa.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Lemon Blueberry Yoghurt Tea Cake
The classic combination of blueberry and lemon is so perfect in this moist yoghurt cake. It’s super easy to make and delicious with a cuppa.
Servings: 1 loaf cake
- 2 free-range or organic egg/s
- 120 g full-fat natural yoghurt – or Greek yoghurt (½ cup)
- 80 ml macadamia nut oil – or melted butter or olive oil (¼ cup)
- 170 g rice malt syrup, honey or maple syrup – (½ cup)
- 1 lemon/s – zest and 3 tbsp juice
- 1 tsp vanilla – extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 200 g white spelt flour – (1 ¾ cups)
- 1 cup blueberries – fresh (can also use frozen but do not defrost)
- Preheat the oven to 170°C/340°F (fan forced). Line a 23cm x 13cm loaf tin with baking paper.
- In a food processor or mixing bowl beat the eggs, yoghurt, oil, sweetener, vanilla, lemon juice and zest and vanilla until well combined. Thermomix, 30 seconds speed 3.
- Add the baking powder and soda and sea salt and mix for 5 seconds to just combine. Thermomix 5 seconds, speed 4.
- Fold in the flour until almost combined. Thermomix lid locked flour symbol for 2 rotations. Then gently fold in three quarters of the blueberries.
- Pour into your lined baking tin, top with the remaining berries and bake for 45 minutes or until firm in the centre.
- As is or with fresh double cream.
Gluten-freeReplace the spelt with a gluten-free premix.
Dairy-freeReplace the yoghurt with coconut yoghurt.
Wholemeal cakeYou can certainly make this with wholemeal spelt (when I was testing it, only white spelt flour was available for some strange reason).
Loved this tea cake recipe, let me know in the comments below…
This Maple Bacon Pumpkin Gorgonzola Sourdough Toastie is the ultimate indulgent breakfast (or anytime) toastie. The combination of flavours is superb and this can be assembled ahead to simply toast and enjoy in the morning. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific…
I love a good Shakshuka and this one is a great way to eat your veggies for breakfast. The sauce is great to make ahead to make breakfast extra quick and easy. Or if you’re in a rush you can fast track this recipe by simplifying the sauce and leaving out the carrot, zucchini and…
Recipe by Kristin Cosgrove These Double Choc Macadamia Sourdough Cookies are a great way to use up leftover sourdough starter and a great way to reduce waste in the kitchen. I like to add some discard for extra fudgy deliciousness. Of course, you can still make these rich, chocolatey cookies without the discard and they…
Bunny Chow is one of South Africa’s most infamous dishes. It’s basically an aromatic curry ladled into a hollowed-out loaf of bread. It originated in Durban when apartheid laws forbid some members of society from entering restaurants or cafes. So they took to ordering take-out meals from the sides or backdoors of restaurants and the…
This super easy basic Roasted Tomato Sauce has delicious flavours of garlic and fresh herbs and a perfect way to preserve flavourful tomatoes in the warmer months when they are at their best. It’s an extremely versatile sauce that is suitable for pizza, pasta, soups and any Italian or Mediterranean sauces using passata. Take a…
When you can’t be bothered putting the oven on, this zesty Smoked Salmon Vermicelli Salad is a quick, easy and tasty meal for two. It’s perfect for a summer evening or for a quick, healthy lunch. Freshly pickled red onion, crunchy vegetables, smoky salmon and a wonderful dressing that all goes together over the vermicelli rice…
This easy to make Middle Eastern Couscous Salad requires no cooking and makes for a super delicious but light meal. It’s perfect to whip up when it’s too hot to put the oven on or if you’re short on time. It also makes a great side dish to take to a BBQ. The colours of all…
This is delicious Panzanella Salad is great to use up stale bread. The dressing uses the stems of the basil and if you buy the exact quantity of peppers and olives from the deli then nothing will be wasted. Make sure you use the most flavoursome tomatoes possible – the deliciousness of this dish is…
My family adores these Oysters Asian Vinaigrette. Personally, I don’t overly enjoy oysters (so I feel they are wasted on me) but I make these to the delight of my family and husband in particular. There’s nothing my hubby doesn’t like when it comes to food – I’m sure it has something to do with…
This Spinach Currants Pine Nuts is a simple but very delicious side dish. I think it pairs really well with Christmas meats and would be such a great side for your festive feast. The spinach is lightly wilted and combined with crunchy toasted pine nuts and juicy sweet and sour currants. It’s a delicious and…
Recipe by Kristin Cosgrove My kids love donuts, so when they recently suggested we try making our own, I thought it might be a good opportunity to create a healthier version of this popular family favourite. These Sourdough Donuts are simple to make and because they are baked in the oven, there is no need…
Recipe by Kristin Cosgrove This Honey Sweetened Burnt Basque Cheesecake is perfect for celebrating with friends and family. It is deliciously decadent and impressive, yet simple to make. The ruby red raspberry sauce is quite tart, but when paired with the rich creaminess of the cheesecake, the flavours balance perfectly. The cheesecake requires six hours…
This is a lovely, gluten-free Christmas Trifle Cake that will really impress your family this Christmas. Despite looking fancy, it’s really very simple to make. It has all the flavours of a trifle, only a whole lot more nourishing. I generally make the cakes and jelly a day or two ahead and then assemble the…
This Smoky Cauliflower Pepita Hummus is one of my families most favourite vegetable dishes. It’s a divine combination of flavours and super nourishing too. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements….
This delicious Apricot Almond Coconut Brekkie Bake is so easy and quick to prepare. Eat it hot out of the oven or allow it to cool and cut it into portions to freeze for an instant ready-to-go breakfast. Remember to take a look at the variations (below the main recipe) for suggestions to alter the…
Peri Peri is synonymous with Portuguese cuisine however it actually originated in South Africa where the fiery chilli grew wild. This Easy Peri Peri Chicken has a spicy marinade with all the flavours of the traditional dish and is quick and easy to make. Adjust the chilli to your liking. Take a look at the…
This Lemon Thyme Marinade is super easy to make and takes a simple piece of protein to another level. I love this for marinading chicken, beef or lamb. Then simply pan fry or cook on the BBQ for a delicious, simple meal. Take a look at the variations (below the main recipe) for suggestions to…
Recipe by Kristin Cosgrove
I’ll be honest, this Simple Gluten-free Christmas Fruit Cake is so delicious I don’t just make it for Christmas. It’s rich, not too sweet and a bit grown up. It’s also very simple to make and no soaking or steaming is required. If you can find an organic dried fruit mixture to use, all the better.
A note from Georgia
I’m not a huge fan of Christmas cake – I really don’t enjoy the traditional fruit cake mix so when recipe testing this, I decided to make my own mixed dried fruit. I bought a combination of dried blueberries, currants, cranberries, sultanas and added diced apricots and figs. It was SO delicious, I’m converted! I always thought Christmas Cake was hard to make but this was just so simple.
Simple Gluten-free Christmas Fruit Cake
This cake is rich, not too sweet and a bit grown up.It’s also very simple to make and no soaking or steaming is required.
Servings: 1 cake
- 80 ml water (⅓ cup)
- 80 ml brandy – or use more water (⅓ cup)
- 2 orange/s – zest and juice
- 170 g butter
- 95 g coconut sugar or rapadura (½ cup)
- 2 tsp mixed spice
- 900 g mixed dried fruit
- 3 free-range or organic egg/s – lightly beaten
- 120 g almond meal (1 cup)
- 65 g fine brown rice flour (½ cup)
- 60 g tapioca flour (½ cup)
- 1 tsp baking powder – gluten-free
- ¼ cup blanched almonds – to decorate
- 2 tbsp brandy – extra
- 2 tbsp apricot jam – to glaze
- In a large pot, melt together the water, brandy, orange zest and juice, butter, sugar and mixed spice, stirring to combine.
- Once melted, add the dried fruit. Mix well and simmer over medium heat, continuing to stir, for approximately 10 minutes, or until most of the liquid has been absorbed by the fruit. Remove from the heat and allow to cool for 20 minutes.
- Preheat the oven to 140°C/284°F (fan-forced) and lightly grease, then double line a 20cm square cake tin with baking paper.
- When the fruit mixture has cooled, mix in the eggs, almond meal, and sift in the rice flour, tapioca flour and baking powder. The mixture will be quite thick and dense.
- Transfer the cake mix to the lined tin, and if you like, decorate the cake by placing the blanched almonds around the cake’s edge or feel free to create an elaborate design. Bake for 1.5 hours. I suggest checking the cake after 1 hour and if it seems to be getting too dark on top, cover loosely with foil.
- You can test the cake for readiness by inserting a skewer which will come out clean when the cake is done. Remove the cake from the oven and if you like, pierce all over carefully with a sharp skewer, then drizzle over the extra 2 tablespoons of brandy.
- If you would like to glaze the cake, simply melt together the 2 tablespoons of apricot jam with 1 tablespoon of water in a small pot. Use a pastry brush to ‘paint’ the glaze over the top of the cake.
- Allow to cool completely before slicing.
- I only slice what I need.
- Tightly wrap the rest of the cake in baking paper, then a slightly damp tea towel or beeswax wrap before storing in an airtight container in the fridge. It will easily last for 2-3 weeks in the fridge (but never does!).
Dairy-freeYou can use coconut oil in place of butter in this cake for a dairy free version.
Loved this delicious Gluten-free Christmas Fruit Cake?! Let us know in the comments below….
Hi, I’m Kristin Cosgrove. I’m a mum, student of psychology and passionate whole foods cook. I love to share my love for simple, seasonal recipes and my modern approach to cooking for my family. I live on the Surf Coast with my husband and three children.
You can find me on Instagram at @kristinjcosgrove
This Pumpkin Sage Cornbread is a simple, delicious snack or side. I think the flavours are a great addition to a Christmas feast too. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements….
This Vegetable Dip is quick and easy to make and super delicious. It will be sure to impress next time you need to ‘bring a plate’. It’s also a great healthy lunchbox or after school snack with crudites, corn chips or crackers. My kids also love it spread over rice cakes. You can buy labne…