Spiced Walnut Fruitcake

Makes 7 servings

One bite of this and you will understand why fruitcakes have been popular since Roman times! This version is studded with Mediterranean favorites, including walnuts, coconut, and dates. The variety of fragrant spices enhance flavor and transform this dessert from a typical fruitcake to an extraordinary one—to be enjoyed year-round.

INGREDIENTS

1 cup brown rice flour
1 cup almond flour
½ cup monk fruit sweetener
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cardamom
¼ teaspoon sea salt
⅓ cup extra-virgin olive oil
2 large eggs
⅓ cup almond milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup walnuts, chopped and roasted
½ cup unsweetened coconut flakes
½ cup dates, pitted and chopped

INSTRUCTIONS

1. Preheat oven to 350°F and coat a round 7-inch or a 8 × 4 × 2 ½ inch loaf pan with non-stick cooking spray.
2. Whisk together the flours, monk fruit sweetener, baking powder, cinnamon, nutmeg, ginger, cloves, cardamom, and salt in a large bowl.
3. Whisk together the olive oil, eggs, almond milk, vanilla extract, and almond extract in a separate small bowl, until well combined.
4. Add the olive oil mixture to the dry Ingredients, stirring just until incorporated. Fold in the walnuts, coconut flakes, and dates.
5. Pour the batter into the prepared cake pan and bake for 35–55 minutes, until a skewer comes out clean.
6. Cool for 10 minutes in the pan then remove to a wire rack to cool completely. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 359 (16%)
Total Fat 22.18 g (46%)
Saturated Fat 4.719 g
Polyunsaturated Fat 7.037 g
Monounsaturated Fat 9.515 g
Trans Fat 0.011 g
Cholesterol 55 mg
Sodium 140 mg (9%)
Total Carbohydrate: 35.29 g (14%)
Dietary Fiber: 3.6 g (14%)
Total Sugars: 10.69 g
Protein: 6.93 g (13%)
Vitamin A 178 mcg (8%)
Vitamin C 0.4 mcg (1%)
Vitamin D 12 mcg (2%)
Potassium 430 mg (9%)
Calcium 134 mg (13%)
Iron 1.53 mg (9%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here