3Tbspchia seeds mixed with 9 Tbsp waterto make 3 'chia eggs'
1ccoconut flour
2cwholemeal spelt flouror a gluten free alternative such as rice flour, buckwheat flour, or almond flour
1tspaluminium free baking powder
1/2cwheatgerm or oat-branoptional
1/2calmond flour
Instructions
Preheat the oven to 160°C (320°F) and grease and line a cake tin.
Put the dried fruit and coconut sugar in a saucepan with the water. Slowly bring to the boil and simmer for 3 minutes. Turn off the heat and leave to cool.
Once cooled, stir in the oil, walnuts, chia eggs, then flours, wheat germ (if using) and almond meal. Mix well. Turn the cake mix into the tin and smooth the top.
Bake for between 1 & 1/2 - 2 hours or until a skewer comes out clean.
Make it nut-free: omit the walnuts and use your favourite seeds instead.
This cake will keep in a sealed container for up to a week. Otherwise slice it into individual servings and put them in a sealed container in the freezer for up to three months. Simply pull a few slices out the day before you need it.