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Ingredients
- Serves 6-8
- For the crust
- 2 tbsp chia seeds, soaked in 50ml water so that they swell (and yes, they do resemble frogspawn – of tiny frogs though)
- 240g walnuts
- 150g coconut flakes
- 60g apple sauce
- 2 tbsp maple syrup
- 50ml olive oil or melted butter
- 1/2 tsp vanilla extract
- For the filling
- 100g dried figs
- 200g prunes
- Good pinch cinammon
- Good pinch ground ginger
- 2 apples, grated
- Zest and juice of 1 lemon
In a food processor, blitz together all the dry ingredients except the chia seeds and butter/oil until they reach a loose, crumb-like consistency.
Then take three-quarters of the mixture out and mix with the chia seeds and butter or oil; you will need the remaining quarter as a topping. Smooth the larger portion of mixture into a lined 20cm baking tin.
To make the filling, blitz all the ingredients together in a food processor and spoon onto the crust mixture in the tin.
Top with the remaining crumb mixture and bake for 30 minutes at 170 degrees/gas 3, until golden. Serve on their own or, if you must (and really, sometimes you must) with cream.
Food cooked and styled by Domini Kemp and Gillian Fallon
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