Healthy Apricot Coffee Cake

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

120 g soft Medjool dates, pitted

120 g hot water

500 g apricots (or plums, apples, or other st one fruit)

120 ml neutral rapeseed oil (e.g. Swedish Alba oil or mild olive oil), more for greasing

1 teaspoon organic lemon zest

200 g light spelt flour (type 1050)

50 g wholegrain spelt flour

50 g ground almonds

2 tablespoons ( 10 g) aluminum-free baking powder

a pinch of sea or rock salt

120 ml sparkling water

30 g flaked almonds

some powderes xylit for decorating (totally optional, and definitely not necessary)

Directions at heavenlynnhealthy.com

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