From The Barn's cookbook

A delicious sweet treat that can be made vegan or gluten-free easily, using equivalents.

Buy The Barn Cookbook here, along with our Sharpham Heritage books

Ingredients

115g melted butter or margarine (vegan equivalent)

125ml honey or agave syrup

2 eggs, or egg substitute equivalent

1 tsp natural vanilla essence

120g ground almonds

65g wholemeal flour (or gluten-free equivalent)

65g cocoa

¼ tsp baking powder

95g chopped, dried apricots

Making this dish

Combine the butter/margarine, honey/syrup, eggs and vanilla essence.

Add the remaining ingredients and mix well.

Put into a greased baking tin and spread to no thicker than an inch.

Cook at 175^oC/gas mark 3 for 25-30 minutes.

Slice and cool on a tray.

Feel free to eat with blueberries, as in the picture!

Picture by Guy Clarke