Holiday Dried Fruit Cake
1 1/2 cups ripe, mashed bananas
1/2 cup avocado oil
3 tbsp ground flax seed mixed with 6 tbsp of water
16 oz pkg of Paradise Old English Fruit and Peel mix
1/2 cup currants
3/4 cup dried chopped dates
2 cups boiling water
2 cups gluten free flour blend (I used King Arthur’s whole grain version)
1 cup gluten free oat flour
2 tbsp Hershey’s Special Dark unsweetened cocoa powder
1 tbsp ground cinnamon
1 tsp baking soda
1 tbsp apple cider vinegar
- Preheat the oven to 350 degrees and line eight 4 x 6 pans with parchment paper so you have wings on all four sides to pull the breads out at the end.
- In a large bowl mix the mashed bananas and oil.
- In a small bowl mix the ground flax seed and water.
- In a medium bowl mix the Old English mix, currants, dates, and boiling water.
- In another medium bowl, mix the gluten free flour, oat flour, cocoa powder, cinnamon, and baking soda.
- To the large bowl with the bananas and oil, add the flax seed mix, the dried fruit mix and the dry ingredients, along with the vinegar, and blend really well until everything is moist and incorporated.
- Divide the batter evenly among the eight pans and put them onto a cookie sheet large enough to hold all eight pans.
- Slide the cookie sheet into the oven and bake the breads for 20 minutes. Then turn them around and bake for another 20 minutes. When the breads are done they’ll be slightly puffed and a toothpick inserted in the center will come out clean.
- Remove the breads to a cooling rack by pulling them out of the pans by the wings you created.
- Let the breads cool for about 15 minutes before removing the parchment paper and allowing them to cool completely on the wire racks.
- The breads can be stored by wrapping them well in plastic wrap and putting them in the fridge. They also freeze well if you then wrap them again in aluminum foil and put them into the freezer.