3 tablespoons chia seeds + 9 tablespoons water, set for 10 minutes
60g almond flour
80g sorghum flour
20g coconut flour
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
Coconut flour, to sift over the cake
Instructions
Preheat your oven to 175ºC/350ºF and grease the base of a round 20cm cake tin and line with baking paper.
Chop your dried fruit into roughly 1 cm (1/2 inch) pieces and add to a bowl with the grated apples, orange juice, coconut oil, milk, vanilla, maple syrup, and chia gel and set aside.
In a separate bowl combine the flours with the spices then add to fruit bowl in batches, stirring so everything is well combined and coated. If the dough feels too dry, add a little bit more almond milk, and if too wet, a little bit more flour.
Pour into the cake tin and bake for 1½ to 2 hours or until a inserted toothpick comes out clean.
Remove cake from the oven and leave to cool for 20 minutes, then turn it out and place on a cooling rack to cool completely.
Sift over some coconut flour just before serving, if desired.
Notes
If you can't find sorghum flour, you try and substitute for oat flour for similar results.
If the top of the cake starts to brown before the middle is cooked, cover with some baking paper so it doesn't burn.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/healthy-fruit-cake-with-figs-apricots-dates