
A delicious, healthier twist on this Italian classic festive treat, dried blueberries add a wonderful addition alongside dates, apricots, warming spices and nuts. Easy to make packed with flavour, this is a great vegan, dairy and gluten-free treat for all to enjoy!
Ingredients
- 300g mixed nuts and/or seeds
- ¼ tsp nutmeg
- 3 tbsp apple juice or Marsala for an alcoholic twist
Method
- Preheat the oven to 160C and grease and line a 20cm loose bottomed cake tin.
- Roughly chop half the nuts and seeds then mix together with the dried blueberries, dates, apricots, flour and spices in a bowl.
- Place the maple syrup, coconut sugar and apple juice or wine into a pan and allow to bubble over a medium heat for 3-4 minutes.
- Pour the mixture over the dry ingredients and mix well, then spoon into the tin and smooth out evenly. Bake for 30 minutes until soft but not sticky.
- Leave to cool in the tin for 10 minutes, then pop out onto a wire rack to cool completely. Dust with coconut milk powder sifted through a sieve, cut into 8-10 slices and enjoy!
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