This newsletter brings Weeknight Simple subscribers two bonus recipes - both designed to deeply satisfy sweet cravings that show up this time of year.
First up: a better-for-you fruitcake.
The old-school kind (Claxton-style) has always been a favorite in my family. Growing up in Bangalore, there were a few bakeries that made them every year, dense with dried fruit and nostalgia. Somewhere along the way, fruitcake fell out of fashion, and good versions became surprisingly hard to find. This one takes under 30 minutes to prep, gets better every day it sits on the counter, and skips the weeks-long rum soak in favor of a quicker, alcohol-free method that intensifies the fruit’s natural sweetness. Almond flour and olive oil keep it gluten-free, dairy-free and yet rich, and the fruit does all the sweetening.
Then there are the Thumbprint Cookies - lightly sweet, shortbread-style, filled with a grape jelly or berry-chia jam, depending on your mood.
Buttery without butter, rich without being heavy. Almond flour forms the base, while a small amount of Einkorn flour adds just enough of that familiar wheat flavor to make them feel indulgent, even in a lower-carb format. If Einkorn isn’t available, there’s an easy swap: a gluten-free oat flour version that works beautifully.
Together, these two recipes are my version of holiday baking: comforting, approachable, and deeply nourishing.
Happiest of holidays to you and yours! I’ll be back in a couple of weeks with a 2025 roundup.
Almond Flour and Olive Oil Fruitcake
Serves 8-12
Ingredients