So I raked through my cupboards to see what ingredients I had adapted my recipe to suit what we had.
Firstly I soaked 12 dried figs and 25g dried melon but I soaked them in tea over night.
|the mushed figs and melon|
This morning I blended the figs and melon in the tea and placed in a bowl. Added the vine fruits and the tea they were in. Next I added some chopped brazil nuts.
Having mushed up the soaked dried fruit I am omitting the sugar as I am using them as a sugar substitute.
Next I added 5oz rye flour and 5 oz coconut flour and 1/2 oz of wheat bran to keep it I used these not only because they are gluten free but also because they are
This still makes for a very sloppy mix, if need be add some cold water to make soppy.
Cook for approx an hr at 140 oC
Makes a very moist cake that is ideal for snacking, using in packed lunches and makes a pleasant change from all the fatty, creamy, chocolaty stuff people have been eating for the last few weeks.
The linked items were supplied by Healthy Supplies, but the recipes and ideas are my own.