Macadamia, apricot and cassava cake
1 cup toasted macadamia nuts, roughly chopped
1 2/3 cup cassava pulp (fermented or not)
1/4 cup coconut flour
1/4 teaspoon salt
zest and juice of one lemon
1/2 teaspoon vanilla essence
1/4 cup of honey
1/2 cup olive or coconut oil
1 cup diced dried apricots
1 egg
Mix altogether and then bake in moderate oven for 20-30 minutes, or until nicely browned on top. This recipe has been adapted from one of Jo Whitton’s recipes in Simple, healing Food.