Cook half a cup of pitted organic prunes with a cup of blueberries and a couple of spoons of chia seeds in a little water. After a few minutes it’s ready to blend (with the cooking juice).
It looks like this when you blend it up – kind of like jam!
Beat about 100g melted butter with a cup of soft brown sugar and 3 or 4 big scoops of yogurt. Then beat in the prune mix, 5 eggs, 2 cups ground almonds, 1 cup brown rice flour, 1 cup cocoa powder and a tsp gf baking powder. Took about 20 – 25 mins to bake. Gluten free cakes don’t come out looking as puffy and fabulous as wheat flour cakes (in my opinion) which is a great excuse to give them a nice shiny coat of icing. For this one I melted a few sqs of milk chocolate and mixed in a spoon of greek yogurt.