This recipe is a true gem! It’s uncomplicated, brimming with flavour and nourishment, and has that delightful, hearty texture reminiscent of the cakes my mother used to bake for me as a child. Whether for a quick road trip snack or a satisfying in-between meal, it’s perfect year-round.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 teaspoon Himalayan salt
• 1/2 teaspoon aluminum-free sodium bicarbonate
• 3 eggs
• 1/2 cup melted coconut oil
• 1/2 cup cashew milk
• 1/4 cup melted ghee
• 1 tablespoon honey
• 1/2 teaspoon vanilla essence
• 1 cup chopped walnuts
• 1/2 cup finely chopped dates
• 1/4 cup sulphite-free raisins

Instructions:

In a food processor, combine all the dry ingredients except for the walnuts, dates, and raisins. Pulse a few times.

Add the remaining wet ingredients and blend until you achieve a smooth dough. It will be slightly thicker than standard pancake batter.

Gently fold in the walnuts, dates, and raisins. Spread the dough onto a baking sheet lined with parchment paper.

Bake in a preheated oven at medium heat for approximately 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Allow it to cool completely on a wire rack before slicing.

Enjoy your delightful raisin walnut cake!