Berries are high in antioxidants protecting your body against inflammation and free radicals (molecules that can damage cells and organs.) They are high in fiber, contributing to that full feeling for the weight conscious. Berries may have beneficial effects on the brain that may prevent age-related memory loss. Eat berries and boost heart health, help weight control, fight cancer. improve brain power, and fight urinary tract infections.
Ingredients
- 1 1/2 cups gluten free flour (I used gluten free pantry)
- 1/4 cup tapioca flour
- 1/4 cup potato starch flour
- 3/4 tsp. xantham gum
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 2 Tbs. lemon juice
- 4 eggs
- 1 cup canola oil
- 1 cup no sugar preserves (I used St. Dalfour 100% fruit apricot preserves)
- 1 large apple
- 1 large pear
- 3/4 cup each: dried cranberries, cherries, blueberries (I used Eden apple juice sweetened)
- 3/4 cup diced apricots
- 3/4 cup each: chopped raw walnuts and almonds
- 5 drops Young Living citrus fresh essential oil
- 5 drops Young Living orange essential oil
Directions
- Combine all the dry ingredients in a separate bowl. Set aside.
- Chop the apple and pear into small chunks. Drizzle 2 Tbs. lemon juice on them coating the fruit.
- Set the chopped fruit aside.
- In a large bowl, with a mixer, combine the 4 eggs, preserves, and canola oil and Young Living citrus fresh and orange essential oil until smooth.
- Mix in the dry ingredients into the egg mixture until well incorporated.
- Add all the fruit, fresh and dried and chopped nuts. Mix well.
- Pour into a greased, floured bunt pan.
- Bake at 350 degrees for 45-50 min.
Optional Glaze
- 4 oz. soy sour cream
- 1 Tbs. agave syrup and 1 drop orange essential oil.
Whip up and drizzle over top. Crushed almonds or raw coconut macaroons can be sprinkled on top of the glaze.
For additional information and uses of the oils mentioned here, please click here.
