(Gluten-Free, Dairy-Free, Refined Sugar Free)
I know we're all crazy busy for the holidays, so this post is short and sweet.
I didn't grow up with very many holiday traditions, so when I met my husband whose family is rich with holiday tradition I nestled right in. I love that every year we decorate the tree the day after Thanksgiving with childhood ornaments while drinking hot cocoa and watching holiday movies. I love the cookie baking, the advent calendars and I love how my husband looks forward to Bishops Bread every year.
Bishops bread is not a fruit cake, but a sweet tasty combination of nuts, dried fruit, cherries and chocolate. It was not something I had ever had before and it is a lovely treat to add to your holiday line up. Especially when that sweet tooth is kicking in.
Ever since the hubby became celiac, I, along with my mother-in-law, adapted great grandma's recipe to be gluten-free, and dairy-free and refined sugar-free.
Preheat oven to 325 degrees
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla
- 1/4 almond milk
- 1 1/2 cups gluten free flour blend, I used arrowhead mills
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup dairy free chocolate chips (I like enjoy life)
- 2 cups of pecans, chopped
- 1 cup dates, chopped
- 1 cup maraschino cherries, halved
Grease one 8 1/2" x 4 1/2" loaf pan. Beat eggs and sugar in a bowl thoroughly. Add the vanilla and almond milk and set aside. Mix the flour, soda and salt together in a separate bowl and add to the sugar mixture gradually. Add chocolate chips, pecans, dates, maraschino cherries. If its too thick add a tablespoon of almond milk. it should be more like pancake batter than cookie dough.
Bake for 1 hour or until cooked all the way through.
Happy New Year!
Carrie - LettuceBeDifferent