DRIED FRUIT CAKE (gluten and sugar free)


dried apricots 170 g
dried cranberries 60 g
buckwheat flour 50 g
baking powder 0.5 tsp
ground cinnamon 1 tsp
almonds 80 g walnuts 60 g
sunflower seeds 50 g
water 100 ml
melted coconut oil 20 g

Grind the nuts in an S-blade blender so that there are both large pieces and small pieces. Soak dried apricots in warm water until soft. Soaked, you should get 200 g of soft dried apricots. Rinse. Cut half into squares, and whisk the other half in a blender with 100 ml of water until smooth (you get apricot puree). Add melted coconut oil to the puree, whisk. Combine all dry ingredients. Add wet ones and stir. Bake the cake in a preheated oven for 40 minutes at 180 ° C until golden brown.