• 150 ml almond milk
  • 25g fresh yeast o 12 g dry yeast
  • 1 tbsp honey
  • 2 eggs
  • 50g granulated monk fruit sweetener
  • Zest of one lime
  • Zest of one orange
  • 1 tbsp vanilla extract
  • 270g gluten-free flour (we recomment Redmills)
  • 50g grapeseed oil
  • 1 tsp salt
  • 150g dried fruit (Like nuts, cranberries, candied orange).
  • Golden milk nut-butter to serve.



  1. In a bowl mix the almond milk, yeast, and honey. Let rest for 2 minutes.
  2. In a different large bowl, whisk the eggs, monk fruit, lime and orange zest, and vanilla extract.
  3. To the egg mixture add the GF flour, grapeseed oil, salt, and yeast mixture. Knead for 10 minutes until you get a smooth dough.
  4. Place the dough on an oiled bowl and cover with a damp cloth. Let rest in a warm place until the dough has doubled (approx. 1 hour).
  5. Chop the dried fruit and set it aside.
  6. Once the dough has doubled, punch it and add the chopped dried fruit.
  7. Place the dough in a panettone mold lined with parchment. Cover with a damp cloth and place in a warm place until the dough couples in size.
  8. Preheat the oven to 340ºF.
  9. Varnish the panettone with a whisked and bake for 40 mins to an hour (they should sound hollow when knocked on).
  10. Take them out of the oven and let cool completely.
  11. Serve with golden milk nut-butter. 


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