Whole Grain Fruitcake (Gluten-Free)

This moist and healthy confection is now cut in slices, wrapped and in the refrigerator where I can enjoy a slice for breakfast or a mid-afternoon winter snack.

Fig and Buckwheat Fruitcake

(Serves 12)

Mix nuts, flour, cocoa, spices, zest and figs in a large bowl.
1 3/4 cup toasted and ground nuts
1 1/4 cup buckwheat flour
2 tablespoon unsweetened cocoa (not the Dutch processed kind)
2 1/4 teaspoons fennel seeds
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon black pepper
1/4 teaspoon grated gingerroot
1/4 teaspoon coriander
1/4 teaspoon grated nutmeg
Zest for 1 orange
1 1/3 cups ground figs, stemmed removed

Heat honey on stove top for 10 minutes.
1/4 cup honey
1/4 cup sugar

Quickly add warm honey-sugar mix and applesauce to the bowl.  Stir to combine.
1 cup unsweetened chunky applesauce

Press into parchment lined 7-inch springform pan.  Bake at 300 F. for 50 minutes.  Remove from pan.  Remove parchment paper and cool on wire rack.  Cut in wedges.  Wrap in bourbon soaked cheesecloth, then in plastic wrap.  Store in the refrigerator.

This recipe is based on one in the book Flavor Flours.