This traditional Christmas sweet bread, in its gluten free and vegan version, is a delicious allergy friendly Christmas dessert, flavorful, easy to make and yeast free.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 8slices
Ingredients
200grgluten free brown rice flour(can use 100 gr brown rice flour + 100 gr almond flour)
100grpotato or other gluten free starch
80grcane sugar
⅓teaspoonsalt
2teaspooncream of tartar *
1teaspoonbaking soda *
grated zest of half lemon
3tablespoonrum or other gluten free liqueur
200gr(gluten/lactose free) raisins
100grmargarine / vegan butter
80grgluten/dairy free milk (I used soy + rice)
7-8drops oforange flavor
100grcandied citron and orange cubes (optional)
30-40grpine nuts
Instructions
let the raisins soften in a bowl of hot water + the rum (or other liqueur)
in another bowl add rice flour, potato starch, cane sugar, salt, cream of tartar, baking soda, grated zest and mix well
add the margarine, the milk and the orange flavour incorporating them to the dry ingredients, first with a spoon, then with your hands (you can do this on a work surface too) until you get a uniform firmer dough, similar to a pie crust
squeeze and drain the flavored raisins
add the candied fruit (optional) and the raisins to the dough, working it another couple minutes until the fruits are all well incorporated
on a baking sheet covered with parchment paper and form a 1.5 inch thick "disc" with the dough
add the pine nuts on top as decoration, pressing them slightly so that they will stick to the dough
you can bake it immediately or refrigerate it for an hour, in order to have a crunchier, more crumbly result
bake at 160 C° / 320 F for 30 minutes
if you like a more brown crust on top, you can switch the oven to the grilling setting for another 5 minutes
let it cool completely befere serving
Notes
* cream of tartar + baking soda can be replaced with 3 teaspoon of baking powder