Ingredients
- 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.
Instructions
- In a bowl mix the almond milk, yeast, and honey. Let rest for 2 minutes.
- In a different large bowl, whisk the eggs, monk fruit, lime and orange zest, and vanilla extract.
- To the egg mixture add the GF flour, grapeseed oil, salt, and yeast mixture. Knead for 10 minutes until you get a smooth dough.
- 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).
- Chop the dried fruit and set it aside.
- Once the dough has doubled, punch it and add the chopped dried fruit.
- 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.
- Preheat the oven to 340ºF.
- Varnish the panettone with a whisked and bake for 40 mins to an hour (they should sound hollow when knocked on).
- Take them out of the oven and let cool completely.
- Serve with golden milk nut-butter.