Preparation time: 15 minutes
Cook time: 20-30 minutes
Ready in: 35 minutes
Ingredients
- 1 1/2 cups hazelnut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon unrefined sea salt
- 1 cup pecans, chopped
- 1/2 cup dried cranberries, chopped
- 1/2 cup raisins
- 1/2 cup dried apricots, chopped
- 4 pasture-fed, free-range eggs
- 2 tablespoons grape seed oil
- 1 tablespoon raw honey
- 1 tablespoon pure vanilla extract
- 1/2 tablespoon ground cinnamon
- Coconut oil for greasing
Directions
- Preheat oven to 350°f. Grease 2 mini loaf pans with coconut oil.
- Mix the hazelnut flour, baking soda, and salt in a large bowl. Add the pecans and dried fruits.
- Whisk together the eggs, grape seed oil, honey, vanilla, and cinnamon in another bowl. Pour egg mixture over the flour mixture then stir well to combine.
- Pour batter into the loaf pans.
- Bake fruitcakes for 20-30 minutes. Let cool, slice, and serve.