In every part of the world, Christmas is celebrated in a unique way filled with many traditions that make it special. When it comes to celebrating a Caribbean Christmas in Trinidad, this is no different. From parang music to sorrel juice and lots of little things in between, it’s not just one thing that makes the holidays unique, but the rich, beautiful combination of everything together.

For me though, it’s the food that truly holds the most meaning, especially the memories of family lunches hosted by my grandparents, where I spent hours baking with my grandmother in the kitchen. However, when it comes to living with allergies, having a traditional Christmas can be difficult.

When I first had to switch to a gluten-free diet, I was afraid that having our traditional Caribbean Christmas was off the table for me. Our Christmas day menu usually consisted of some common Christmas foods such as Baked Ham, Turkey and Stuffing, supplemented with dishes unique to Trinidad such as Pastelles (a dish similar to tamales), Sorrel (hibiscus) juice, Ponche de Crème (Eggnog), and ginger beer. My personal favorites were my grandmother’s homemade bread and her Black Cake (fruit cake), two things that I was no longer able to have. However, I was determined to find a way to have them!

Through the process of retrofitting the recipes to be accessible to my dietary needs, I was able to partake in the traditions passed down to me, while also creating new ones to share with others after me. I believe that act in itself truly embraces the Christmas spirit. One of the things I love about food is its ability to help you relive memories. It allows you to travel the globe in your senses and remember experiences long forgotten without ever leaving your kitchen. Whether you are in your home country or abroad, by embracing traditions and recipes from places new and old alike, you can always find ways to celebrate the holidays that speak to your heart and soul.

Now, let me share with you what makes my grandmother’s baked goods so special.

Gluten-Free Homemade Bread

Making homemade gluten-free bread is something quite common for gluten-free eaters and bakers. But what makes this Caribbean Christmas version unique is how my grandmother baked it - in pans lined with banana leaves instead of parchment paper or cooking spray. Yes, you read that right.

Banana leaves are commonly used in Caribbean cooking, especially around Christmas. You can use them to make pastelles, or if you’re my grandmother, you use them to bake your bread. Honestly, I can’t say exactly where she got the tradition from, but it’s the way she has always baked her bread. My dad followed her, and now I do it too, except it’s gluten free.

All you have to do is line your loaf pan with the banana leaf like you would parchment paper before placing your bread dough. Then bake as usual, according to whatever recipe you are making.

Gluten-Free Trinidad Black Cake

Maybe I’m biased, but every time I watch a holiday movie and see fruit cake, I automatically think that they need to try some Trinidad Black Cake instead. Very similar to traditional fruit cake, Black Cake has fruits and rum with some island-inspired additions. For Black Cake, we add some cherry brandy and browning (a syrup made from brown sugar) to give it a darker color and depth of flavor that makes it the most delicious treat.

Trinidad Black Cake is not for everyone, but is worth a try, as it is a Trinidad Christmas classic. I remember my grandmother soaking fruits in rum for at least 3 months to prepare for this dish - with my grandfather sneaking a prune every so often. When the time came to bake the cakes, I would always offer to help, as these were the best Black Cakes I’ve ever had.

Gluten-Free Trinidad Black Cake (Fruit Cake)

Fruit Base:

1 lb Pitted prunes
1 lb Raisins
1 lb Currants
1 lb Sultanas
¼ lb Mixed citrus peel
½ lb Maraschino cherries
2 Cinnamon sticks
1 bottle Rum (750 ml)
1 bottle Cherry Brandy (750 ml)

Cake:

2 cups Butter (softened)
2 cups Brown sugar
10 Eggs
4 cups GF Baking blend
4 tsp Baking powder
2 tsp Cinnamon powder
2 tsp Vanilla extract
2 tsp Lime peel
½ – 1 cup Browning*

*Browning:

2 cups Brown sugar
½ cup Boiling water

One week before baking day:

Prepare prunes and cherries by giving them a rough chop.Place them in a large glass jar or container, along with mixed peel, cinnamon sticks, raisins, currants, and sultanas. Mix to combine all the fruits, then top with equal parts of rum and cherry brandy until the fruits are covered and completely submerged in the alcohol mix. Cover and let sit for at least 7–10 days.

To make the browning:

In a non-stick pan, add brown sugar. Cook over medium heat until sugar has deepened to a dark caramelized, almost black burnt color. Gradually add hot water. Stir to combine. Let mixture cool. Use desired amount for recipe then store excess in glass bottles or jars.

On baking day:

Preheat oven to 350°F. Grease and flour three or four 8-inch cake pans (depending on how thick you want your cake), then line the bottom with 2 pieces of parchment paper and set aside.
In a large bowl using a hand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Then add in the vanilla extract and lime peel.
In another bowl, sift together the GF flour, cinnamon, and baking powder. Gradually add to the egg and butter mixture until it’s fully incorporated.
Remove cinnamon sticks from soaking fruits. Using a wooden spoon or spatula, mix the fruit base and browning into the flour mixture until fully mixed and has desired color.
Divide batter evenly among prepared cake pans and bake for 1 hour, then reduce heat to 275°F and bake for another 45 minutes until cake is dark and a skewer stuck in the center comes out clean.
Once cakes are done, remove from oven and let cool for about 15 minutes before sticking with a knife and pouring on extra rum to soak.

A Gluten-Free Caribbean Christmas