2 cups ground almonds
2 cups dried figs, roughly chopped*
3 free range eggs
1/3 cup extra virgin coconut oil or butter, melted
1 cup of rapadura sugar
1 tsp baking soda
a handful of seeds (I used pumpkin, sesame and chia).
*You could use any dried fruit of your choice
Preheat the oven to 160 C, and grease a cake tin with coconut oil or butter.
In a large bowl, add the ground almonds and figs, and set aside.
In a blender, add the eggs, coconut oil, rapadura sugar and baking soda. Blend until smooth, and then add to the dry ingredients.
Mix until well combined, and then pour in to the prepared cake tin. Sprinkle the pumpkin seeds on top.
Bake for 40-45 minutes, or until a skewer comes out clean when inserted.