320g raw nuts, such as almonds, pecans, cashews, macadamias or hazelnuts – a mix if possible
60g coconut flour
1 apple, quartered and seeds removed
4-5 large eggs
50g macadamia or avocado oil
1 tbsp lemon juice or 2 tsp apple cider vinegar
1 tsp bicarb soda
½ tsp sea salt
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
50g honey (optional)
100g sultanas or other dried fruit chopped to similar size
Blend nuts in food processor until crumbly, then set aside.
Blend all ingredients except nuts and dried fruit in food processor.
In a large bowl stir everything together.
Pour into 1-2 lined bread tins and bake at 160°C for approximately 40 minutes, until a skewer poked into centre comes out clean.
Let firm for 10 minutes in tin, then pull out using the paper so it doesn’t break apart. Firms as it cools.
Keeps for 3-4 days in fridge, or slice and put in freezer with paper between layers.
Recipe inspiration from Quirky Jo. http://quirkycooking.blogspot.com.au/