If you have your own apples and cob nuts, then this cake recipe makes a particularly satisfying way of using them and creates a perfect elevenses snack - and of course it's egg-free, dairy-free and gluten-free and vegan!
Makes about 10
1 grated apple
75g soft dried apricots
75g rice flour
1 tsp baking powder
25g soft brown sugar
25g unsweetened desiccated coconut
1tbsp dairy-free margarine (eg Pure)
50g sunflower seeds
2tbsp cob nuts or hazelnuts
Oven at 160C. Mash the banana very well in a large bowl. Next, grate the apple and chop up the apricots and add those too. Add the rice flour, baking powder, brown sugar, desiccated coconut and margarine. Grind the cobnuts/hazelnuts and sunflower seeds in coffee grinder or food processor for a minute or so – you want most of the nuts and seeds to turn to powder, but with a few chunkier bits remaining for texture. Add to the banana mix.
Mix well together and pop the lot into a large loaf tin, smoothing the top with the back of a spoon. Bake for 30 minutes until cooked through. Allow to cool in the tin before cutting into slices. Will keep for up to three days in an airtight tin.