Fruitcake!
Ingredients
6 eggs
1/2 cup coconut flour
1/2 cup melted butter
4 cups chopped fruit (see note)
1 cup orange juice
1/4 cup molasses
1/4 cup brown sugar
1 lb almond flour (approx. 5 cups)
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon salt
note: For this batch I used about 4 oz each of mission figs, calimyrna figs, and dried apricots. Plus 8 ounces of candied cherries, 8 ounces of candied pineapple, 1/8 cup candied lemon and 1/8 cup candied orange. Feel free and adjust fruits as you like, just try to have about 4 cup of chopped fruit. Other good options are figs (remember, they have maltose), currants, golden and regular raisins, dried cranberries, and dried cherries.
Method
Preheat oven to 300°.
Whisk eggs in the bowl until they are light and fluffy, approx. 5 minutes in a stand mixer. Whisk in coconut flour, let stand at least 5 minutes.
Meanwhile, melt butter and prep fruit.
Roughly chop the fruit you're using. If I were precise about the chopping it'd be about 1/4" dice, but for this recipe precision is definitely not necessary. To the fruit, add the orange juice, molasses, and brown sugar.
In yet another bowl, combine the almond flour with the salt, spices, and baking soda.
Returning to the first bowl, the one with the eggs and coconut flour, whisk in the butter. In two additions, add the fruit mixture and the almond flour to the egg mixture. Mix gently, but mix well.
Pour batter into a parchement-lined pan and bake for about an hour, or until golden and firm to the touch. Cool in pan 5-10 minutes before serving.
Make 15 servings, with less than 1 gram of starch* and approximately 45 grams of carbohydrate per serving.
*starch content varies by fruit type. To completely eliminate starch, do not use figs or raisins.
