A gluten free fruit cake recipe comes in handy because when eating for high metabolism, you will need to incorporate quite a bit of fruit.
Since I started reading and blogging about the Ray Peat way of eating – it’s been about 3 years now – my realisation is that 90% of people put on weight when they start eating this way.
(I did a survey on my One Ten Toned –Slimbirdy – Eating Peaty FB Group and the result was 88% with weight gain – so very close.)
One of the reasons is that many keep fat intake quite high along with what is essentially a high carb diet.
There are a few problems with this:-
- Free fatty acids in the blood inhibit glucose metabolism
- It’s basically a prescription for diabetes
- It is probably the most more-ish/addictive combination encouraging over consumption
- Consumed fat converts to body fat more easily than carbs in an excess calorie situation.
Read more here:
Sure saturated fats are more protective than PUFAs, however the amount you need is very minimal.
Some advocate that the food we’re eating like eggs, milk, meat, cheese etc have more than enough fat and no added fat is needed at all – as in don’t even cook with it. In fact there’s probably too much in some foods already and therefore more fat reduced options are recommended like skim milk, cottage cheese etc if you have excess weight/fat issues.
So, when it comes to making your desserts and sweet treats, the emphasis should be on carbohydrates and protein (where possible.) Hardly any fat should be used at all. So put down your butter based fudge, heavy cream ice cream and chocolate based slice and let’s make something more fruit based.
Now this recipe is an adaptation of the classic Country Women’s Association Three Ingredient Fruit Cake. You’re supposed to soak the dried fruit overnight and go from there. However I’m not that organised and if I’m in the mood to cook, I want to do it now and not wait. The feeling might be gone by the morning!
So let’s get into it…
Fruity Gluten Free Fruit Cake
- baking tin
- 2 cups Medjool Dates (8 Dates)
- 1/2 cup Orange Juice
- 1/2 cup Gluten Free Self Raising Flour
- 1 TBS Butter
- 1 medium Banana
- 1/4 tsp Sea Salt
- Place dates, salt in a medium saucepan and pour over juice.
- Bring to a boil, reduce heat to a simmer for 2 minutes, squashing the dates a little as it cooks. Remove from heat, add butter, mix it in and leave to cool off a little.
- Preheat oven to 150°C (300F.)
- Line a small baking tin with baking paper and set aside.
- Mash the banana in the date mix, add the self-raising flour and stir well until completely combined.
- Spoon into small cake tin and bake for 30 mins covered with more paper.
- Keep in an airtight container in the fridge.
- iced coffee instead of OJ
- black coffee instead of OJ
- ginger ale instead of OJ
- macadamia nuts
- cinnamon or other spices
- any dried fruit just make sure preservative and oil free
Now I used dates in this recipe instead of just dried fruit as I’m yet to find any dried sultanas, raisins, whatever, without sunflower oil and/or preservative 220.
I accidentally made a batch without banana one time and a another time forgot the small amount of butter. Both times my taste tester declared – “Not as good as last time.”
So these were the two additions essential to make it a moist, yummy delight.
You can eat it just warm from the oven, but it’s quite soft to cut.
It’s best after a night in the fridge and warmed up in the microwave or toasted a little under the grill.
So enjoy this gluten free fruit cake delight and help your body reach optimal health.
Happy easy cooking.
232g carbs – 13.5g fat – 8.5g protein – 1000cal
23.2g carbs – 1.35g fat – 0.85g protein – 100cal
NB: This is the only recipe on my blog from my new book Sweet Treats. So for more delicious Ray Peat Inspired and Gluten Free recipes download it today – only AU$9.95 US$6.50 and GBP 5.15.