Gluten-Free Christmas Loaf
This Christmas Loaf is deliciously moist and a great alternative to Christmas Cake or Pudding. As it’s made without alcohol you don’t need to make it in advance of Christmas which is a win for us slightly more unorganised folk! It will keep for 2 weeks in a cool place wrapped in a cloth but I imagine it will be well gone by that time!
I usually make 2 - 3 loaves at a time to use up the half dozen eggs in one go and the pot of yoghurt. To make one loaf you will need the following-
- 120g dried chopped dates
- 125g flaked almonds
- 100g ground almonds
- 1tsp ground cinnamon
- 1tsp ground allspice
- 2 tsp ground ginger
- 1/2 tsp gluten-free bicarb of soda
- Zest of one orange
- Juice of half an orange
- 1 big handful raisins/sultanas
- 80g greek yoghurt
- 60g date syrup or black treacle
- 2 eggs
- 80g butter
- Into a food processor blend the chopped dates and the flaked almonds until the dates are ground nicely.
- Add the ground almonds, spices, bicarb and orange zest and give the mixture another whiz.
- Add the butter and whiz the mixture around until the butter is evenly blended into the dry ingredients.
- Add all the remaining ingredients bar the raisins and mix until everything is perfectly blended.
- Finally add the raisins and give the mixture one last whiz making sure not to blitz the raisins too much.
- Transfer the mixture into a lined 1.5lb loaf tin.
- Bake at 180C Fan for 40-45 minutes until the top is golden brown but not too dark.
- When the loaf is baked let it rest in the tin for 10-20 minutes before transferring it onto a wire rack tray to cool down fully.
I love this loaf fresh from the oven with a cup of tea or toasted for breakfast with any kind of cheese from the Christmas cheese board slathered on top. I also adore it crumbled up mixed through toffee ice-cream as an alternative to Christmas Pudding. YUM!